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Pierce your potato all over with a fork and microwave for 5–6 minutes depending on size.
Brush with olive oil, sprinkle with sea salt and air fry at 180°C for 45–55 minutes until crispy.
Increase to 200°C for the final 10 minutes.
Mix beef mince, grated onion, minced garlic, chicken stock powder, egg, breadcrumbs, allspice, salt & garlic pepper together.
Roll into small meatballs and air fry or pan fry until golden and cooked through.
Melt butter, stir in flour and cook for 1 minute.
Gradually whisk in the stock, then add cream and Dijon mustard.
Simmer until thick and silky.
To build, place crispy jacket potato on a plate, add butter, mixed cheese, Swedish meatballs, and creamy gravy.
Top with red berry jam or cranberry and fresh parsley.