Preheat oven to 200°C/180°C fan forced. Lightly grease a baking tray with oil.

Use a fork to prick the potatoes all over. Place on a microwave-safe plate and microwave on High for 12‑15 minutes or until tender. Set aside to cool slightly.

Meanwhile, heat half the oil in a large deep frying pan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until softened. Add the lamb and cook, breaking up any lumps with a wooden spoon, for 5 minutes or until browned.

Add the gravy powder and 185ml (¾ cup) water to pan. Bring to a simmer. Cook for 5 minutes or until thickens slightly. Stir in the frozen vegetables. Cook for 3 minutes. Season. Set aside to cool slightly.

Cut a lengthways slice off each potato. Use a teaspoon to scoop out the inside potato, leaving a 1cm‑thick shell. Transfer the inside potato to a bowl. Add the milk and 40g butter. Season. Mash until smooth.

Fill the potato skins with the lamb mixture then top with mash mixture (reserve any remaining mash). Place on prepared tray and brush the skins with the remaining oil. Bake for 20 minutes or until heated through and light golden on top.

While the potatoes cook, melt the remaining butter in a saucepan over medium heat. Add the cabbage and garlic. Cook, tossing, for 3 minutes or until softened. Season.

Serve the baked potatoes with the buttered cabbage and reserved mash.