Roughly cut the baked potatoes into wedge shapes. Cover a baking tray with foil and spray with oil. Place the wedges evenly on the tray and spray the wedges with oil. Season with salt and pepper. Bake in the preheated oven until golden, about 40 minutes. Make sure to keep an eye on the wedges every so often.
Add some oil to a pan and start to brown the mince. Once it is turning brown, add chopped onion and around 2/3 of the spring onions. Continue to fry until mince is cooked through.
Add the whole jar of salsa to the meat. Pour enough boiling water over the mince so it's covered. Stir well.
Add the chipotle, cumin and jalapeños. Leave the contents to simmer, stirring occasionally, until most of the water has evaporated.
Remove the wedges from the oven and place into an oven proof dish ensuring the bottom is covered. Keep the oven on though at the same temperature. Pour the mince over the top of the wedges.
Sprinkle with grated cheese to taste and add the remaining spring onions to the top of the mince. I normally add a sprinkle more of the chipotle spice too.
Place the dish into the oven and bake until the cheese is golden and bubbly, around 5 to 10 minutes. Keep an eye on this though as you don't want to burn your cheese.