• Set air fryer to 200°C. Cut potato in half. 
• Using a fork, prick holes all over potato. Place 
potato on a large microwave-safe plate. Splash 
with water and cover with a damp paper towel. 
• Microwave potato on high, until slightly tender, 
5 minutes. Remove paper towel, drizzle potato
with olive oil and a good pinch of salt and toss 
to coat. Place potato into the air fryer basket, 
cut-side down and cook until golden and tender, 
15-20 minutes. 

TIP: No air fryer? Preheat oven to 200°C/180°C 
fan-forced. Prepare potatoes as above. Place potato 
halves on a lined oven tray. Drizzle with olive oil, 
season with salt and toss to coat. Arrange cut-side 
down and roast until crisp and tender, 
40-45 minutes.

• Meanwhile, finely chop red onion (see 
ingredients).
• Roughly chop parsley. 

• When the potato has 15 minutes remaining, heat 
a drizzle of olive oil in a large frying pan over 
high heat. Cook onion, stirring, until softened, 
3-4 minutes. Cook beef mince and diced bacon, 
breaking up with a spoon, until cooked through,
5-6 minutes.
• SPICY! This is a mild spice blend, but use less if 
you're sensitive to heat! Add tomato paste, 
All-American spice blend and the brown sugar
and cook until fragrant, 1 minute. 
TIP: For best results, drain the oil from the pan 
before adding the tomato paste and spice blend. 

• To pan, add the water. 
• Reduce heat to medium-low and simmer until 
slightly thickened, 5 minutes.
• Season with salt and pepper. 

• Meanwhile, roughly chop apple.
• In a second large bowl, combine a drizzle of 
honey, vinegar and olive oil. Season to taste.
• Add apple and spinach & rocket mix. Toss to 
coat. 

• Divide jacket potatoes between plates.
• Top with loaded beef and bacon mixture, 
Cheddar cheese and light sour cream. 
• Sprinkle with parsley and serve with apple 
salad. Enjoy!