Jacket Potatoes with Beans, Cheese & Scallions

Ingredients

• 2 large baking potatoes
• 1 tbsp olive oil
• 1 tbsp coarse salt
• 1 can (14 oz) baked beans
• 4 oz mature cheddar, grated
• 3 tbsp butter
• 2 Scallions, sliced
• 1 tsp Worcestershire sauce
• Black pepper

Method

1. Heat the oven to 425°F (220°C). Prick the potatoes all over with a fork, rub with the oil, and roll them in the coarse salt.
2. Bake directly on the oven rack for 70–80 minutes. No foil — foil steams the skin, and the crisp skin is half the point. They are ready when the skin crackles under pressure and a skewer meets no resistance.
3. Warm the beans with the Worcestershire and plenty of pepper.
4. Cut a deep cross in each potato, squeeze the ends to burst it open, and fork the fluffy inside up with the butter and a pinch of salt.
5. Load with beans and cheddar so the cheese half-melts, then top with the Scallions. Eat with a spoon, standing near the oven, as is traditional.