Gather all your ingredients and wash the russet potatoes thoroughly to remove any dirt. Use a fork to pierce each potato multiple times to allow steam to escape during baking.

Preheat your oven to 200°C. Place the pierced potatoes directly on the oven rack and bake for 45–55 minutes until tender.

Once the potatoes are done baking, allow them to cool slightly for 10-15 minutes. Cut each potato in half lengthwise and scoop out the flesh, leaving about a 0.5 cm shell.

Pat the potato skins dry using a kitchen towel. Heat 2-3 litres of neutral oil to 185°C.

Fry the potato skins in batches, starting with the skin-side down. Fry for 3–4 minutes until golden brown, then flip and fry for another 3–4 minutes until fully crispy.

Transfer the skins to a wire rack and season with salt immediately while they are still hot.

In a skillet over medium-high heat, brown the ground beef for 5-7 minutes. Add the diced onion and sauté for 3-5 minutes until softened. Stir in minced garlic and cook for 1 more minute.

Blend in the chili powder, smoked paprika, cumin, kosher salt, and black pepper. Cook for 30 seconds until fragrant.

Incorporate tomato paste and cook for 1-2 minutes until darkened. Add crushed tomatoes and beef broth, reduce heat, and simmer for about 15–20 minutes until thickened. If using beans, add them now and let simmer for an additional 5 minutes.