Beef Jacket Potatoes with Winter Slaw

Steps

1. Preheat oven to 220°C. Bring a large pot of salted water to the boil. Cook potatoes in pot of boiling water for about 20 minutes, until nearly tender but not cooked through. Drain and set aside.
2. Tear a square of foil for each potato. Place foil on the bench, place a potato on each, season and drizzle with olive oil. Wrap potatoes, place on an oven tray and cook for about 25 minutes, until tender.
3. While potatoes cook, shred cabbage until you have 2-3 cups worth; grate carrots; roughly chop spinach; thinly slice red onion. Add all to a large bowl along with mayonnaise and a drizzle of vinegar. Toss to combine and season to taste.
4. Finely dice brown onion. When potatoes have 15 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on high heat. Cook onion and beef for about 5 minutes, breaking up until browned. Add jacket potato spice mix and salt and cook a further 1 minute, until fragrant.
5. Add tomato paste, stock and mustard to the pan, stir to combine and simmer on low for about 5 minutes, or until cooked through and sauce has thickened. Unwrap cooked potatoes, slice halfway through and top with butter (if using) and grated cheese.
6. To serve, top each potato with beef mince, a dollop of sour cream and sweet chilli sauce (if using). Sprinkle over crispy shallots. Serve slaw on the side.