Beef Taco Inspired Jacket Potato

What you do...

1. Preheat the oven to 200C (180C fan). Rub the baking potato with oil and salt then bake in the oven for 60-75 minutes until the skin is crisp and the inside is soft.
2. While the potato is baking, heat the oil in a large pan over medium-high heat. Add the minced beef and cook until well browned. Remove and set aside. In the same pan, add the onion, garlic, celery and carrots. Cook for 8-10 minutes until softened. Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly. Pour in the red wine and reduce by half.
3. Return the beef to the pan and add the spices, chopped tomatoes, beef stock, Worcestershire sauce and bay leaves. Stir well, bring to a simmer, then cover and cook for at least 60 minutes, stirring occasionally. Remove the lid, add the kidney beans and continue cooking uncovered until the chilli has thickened and become rich and glossy.
4. Meanwhile, make the guacamole by mashing the avocado in a bowl. Mix in the red onion, coriander, lemon juice, salt, chilli flakes and a drizzle of olive oil.
5. Once the potato is cooked, slice it open and fluff the inside with a fork. Add a little butter if desired, then top with half of the grated Cathedral City cheddar so it melts into the potato.
6. Spoon over the chilli mixture, add the remaining half of the grated Cathedral City cheddar and finish with a spoonful of guacamole.