Start by lightly seasoning the potatoes and cutting an X on the top of them, marinate them in the olive oil. Wrap them in tin foil and bake at 160C for 1 hour and leave cool. For the nacho mince, sweat off the beef with all the spices named above until brown. Add in the beef stock, tomato paste and chopped tomatoes & simmer for 20 mins. Place the nachos around the top of the baked potatoes, add the mince on top, then the cheese and grill until golden brown. Garnish with spring onions, chives and sour cream.