• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Halve the potatoes lengthways (no need to peel). 
• Pop the halves onto a large (lined) baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

• Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
• Trim and thinly slice the scallion.

• Place a pan over medium-high heat (no oil).
• Once the pan is hot, fry the beef mince until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
• Use a spoon to break up the mince as it cooks. Season with salt and pepper.
• If required, add a drizzle of oil to the beef in the pan. 
• Then add the bell pepper and Mexican spice. Fry for 4-5 mins.

• Add the stock, passata and ½ tsp sugar (per 2P).
• Simmer for 2-3 mins and then stir through the chipotle paste. 
• Season to taste with salt and pepper. Loosen the sauce with a splash of water if you feel it's too thick.
• Set aside and cover to keep warm.

• Once potatoes are roasted, place them cut-side up. 
• Spoon over the chipotle beef carefully and then top with the cheese.
• Bake on the top shelf of the oven until the cheese has melted, 4-5 mins.

• Divide the baked potatoes between plates.
• Serve with a dollop of Ballymaloe relish and creme fraiche.
• Scatter over the scallion.