Prep: 5 minutes Cook: 60 minutes Total: 65 minutes
This beloved British staple represents comfort food at its finest – crispy-skinned potatoes with fluffy interiors, topped with rich, tomatoey beans. We've elevated this humble dish by perfecting our baking technique for the ultimate crispy skin, while our beans are slow-simmered with herbs and spices for depth of flavour. The secret is pricking the potatoes correctly and finishing with a salt rub for that restaurant-quality crispy skin.
Step 1: Preheat oven to 220°C. Scrub potatoes clean and pat dry. Pierce each potato 8-10 times with a fork, ensuring you go deep enough to reach the centre.
Step 2: Rub olive oil and sea salt all over the skin of each potato. Place directly on the middle oven rack with a tray below to catch any drips.
Step 3: Bake for 45-60 minutes until skin is crispy and potato gives slightly when pressed. The internal temperature should reach 98°C.
Step 4: Meanwhile, heat beans in a saucepan over low heat, stirring occasionally. Season with black pepper and smoked paprika.
Step 5: Remove potatoes from oven and immediately cut a deep cross in the top of each one. Squeeze the sides to open up the potato and fluff the flesh with a fork.
Step 6: Add a knob of butter to each potato, then spoon over the hot beans. Top with grated cheese and chopped spring onions. Serve immediately while the cheese begins to melt.
