Jacket Potato with Beans

Step 1

Preheat the oven to 425°F and wait for the indicator light or beep to signal it has finished heating, about 8 minutes.

Step 2

Scrub each potato under cool running water with a brush or clean cloth to remove dirt, rubbing over the entire surface until no soil remains.

Step 3

Pat the potatoes dry with a clean kitchen towel, pressing firmly until no moisture is visible on the skin.

Step 4

Place both potatoes directly on the oven rack in the center, leaving 2 inches of space between them for heat to circulate.

Step 5

Bake for 15 minutes, or until a fork pierces the thickest part without resistance and the skin looks slightly wrinkled.

Step 6

Pour the baked beans into a small saucepan and set it on the stovetop over medium heat, stirring every 30 seconds until steaming and heated through, about 4 minutes.

Step 7

Remove the potatoes from the oven using an oven mitt on each hand and place one on each serving plate.

Step 8

Cut each potato in half lengthwise from one end to the other, creating two boat-shaped halves.

Step 9

Using a fork, pierce the inside flesh of each potato half in a crosshatch pattern to fluff it, then push the skin down slightly to open it.

Step 10

Place 1 tablespoon of butter on top of the fluffy flesh in each potato half, letting it melt into the potato.

Step 11

Spoon the warm beans evenly over the four potato halves, dividing the beans so each half is covered.

Step 12

Sprinkle 1/8 teaspoon of salt and a pinch of black pepper over each potato half, then scatter chopped chives or parsley on top if using.