Jacket Spud with Cheese and Beans

Instructions:
step 1 Preheat the oven to 200°C (180°C fan) or 400°F.
step 2 Scrub the potatoes clean, dry them thoroughly, and prick them a few times with a fork.
step 3 Rub each potato with olive oil and salt, then place directly on the oven rack or a baking tray.
step 4 Bake for 1 hour to 1 hour 15 minutes, until the skins are crisp and the inside is soft.
step 5 In the last 10 minutes of baking, warm the baked beans in a saucepan over medium heat.
step 6 Once the potatoes are done, cut a deep cross in the top of each and gently squeeze the base to open them up.
step 7 Add a knob of butter to each potato if desired, then spoon over the hot baked beans.
step 8 Sprinkle generously with grated cheddar and season with black pepper.
step 9 Serve immediately while hot and melty.

Storage and Reheating Tips:
Leftover jacket potatoes can be stored in the fridge for up to 3 days. To reheat, place in a preheated oven at 180°C (350°F) for 15-20 minutes. Reheat beans separately on the stove or in the microwave and add fresh cheese when serving.