• Preheat oven to 200°C/180°C fan-forced. • Slice each potato in half. Place, cut-side down, on a lined oven tray. • Drizzle with olive oil and season with salt. Bake until crisp and tender, 30-35 minutes.

• Meanwhile, finely chop onion. Set aside. • Roughly chop tomato. Grate the carrot. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season with salt and pepper, then add tomato, carrot and mixed leaves. TIP: Toss the salad just before serving to keep the leaves crisp!

• When the potato has 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • Cook beef mince and onion, breaking mince up with a spoon, until just browned, 4-5 minutes. Add All-American spice blend. Cook until fragrant, 1 minute. • Reduce heat to medium. Add sticky meat glaze and the water. Stir to combine. Simmer until slightly thickened, 1-2 minutes. Season to taste. TIP: For best results, drain the oil from the pan before adding the glaze and the water.

• Toss tomato salad to combine. • Divide jacket potatoes between plates. Top with beef and shredded Cheddar cheese. • Serve with salad and garlic aioli.