Loaded potato skins with spinachy beef

Meanwhile, halve the chilli lengthways, deseed then slice thinly. Trim the root from the baby gem lettuce then quarter lengthways. Separate the leaves and place in a bowl with a drizzle of oil and a pinch of salt and pepper. Coarsley grate the carrot (no need to peel) then add to the bowl. Mix to combine. This is your salad.

Put the potato skins back on the baking tray (or a fresh one if you used a microwave), skin side up (see pic) and bake in the oven on the top shelf until crispy, 5 mins (10 mins if you microwaved the potato). Add half the sour cream to the bowl of potato flesh with a pinch of salt and pepper. Mash together until well to combine then set aside. 

Add a drizzle of oil to a large frying pan on medium high heat and once hot, add the beef. Cook, breaking up with a spoon, until well browned, 4-5 mins. Add the smoked paprika and cook for another minute. Add the spinach a handful at a time and cook until wilted, 3 mins, mixing it through the mince. Season with a pinch of salt and pepper and remove from the heat. IMPORTANT: The beef is cooked when no longer pink in the middle.

Take the crispy skins from the oven. Fill each half up with the potato and sour cream mix, then carefully spoon the beef mixture on top, trying to cover the potatoes as much as possible. Don't worry if some falls off! Return the tray to the oven for 5 mins until the loaded skins are heated through completely.