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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 everything together for the meatballs, roll into small meatballs and air fry or pan fry until golden and cooked through.
Melt the butter for the gravy, stir in the flour and cook for 1 minute.
Gradually whisk in the stock, then add the cream and Dijon mustard.
Simmer until thick and silky.
To build: Crispy jacket potato, butter, mixed cheese, Swedish meatballs, creamy gravy, red berry jam or cranberry, fresh parsley.