Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Thinly slice the spring onion on an angle. Crush or finely chop 2 garlic cloves.
Step 2 — Cook potatoes
Prick the unpeeled potatoes all over with a fork. Put in a microwave-safe dish (see Kitchen hack) and microwave, turning halfway, for 15 mins or until tender. Transfer the potatoes to the lined tray and drizzle with 2 tsp vegetable oil. Roast for 12-15 mins until golden.
Step 3 — Brown beef mince
Meanwhile, heat 2 tsp vegetable oil in a medium frypan over high heat. Cook the beef mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Add the garlic and cook, stirring, for 30 secs. Add the barbecue sauce and 1 tbs water and cook, stirring, for 1 min or until slightly reduced. Remove the pan from the heat. Taste, then season with salt and pepper.
Step 4 — Dress spinach
Combine 2 tsp vegetable oil and 1½ tsp white wine vinegar in a large bowl and season with salt and pepper. Add the spinach and toss to coat. Put 2 tbs mayonnaise and 1 tsp water in a separate bowl, season with salt and pepper and stir to combine.
Step 5 — Serve up
Cut a deep cross into each baked potato, without cutting all the way through. Divide among plates and fill with the beef. Drizzle with the mayo and scatter over the sesame seeds and spring onion. Serve with the spinach salad and enjoy!
Step 6 — Kitchen hack
Microwaving the potatoes first reduces the roasting time. If you don't have a microwave, put the potatoes in a medium saucepan of salted water and bring to the boil. Boil the potatoes until tender. Drain, then transfer to the lined tray and continue with Step 2.