Ingredients:

  • 4 large Russet or Maris Piper potatoes (approx. 2 lbs / 900g)
  • 2 tbsp (30ml) Olive oil
  • 1 tsp (6g) Flaky sea salt
  • 1 can (15 oz / 425g) Baked beans
  • 1 cup (115g) Shredded sharp cheddar cheese
  • 2 tbsp (30g) Unsalted butter, softened

Instructions:

  1. Scrub the potatoes clean and pat them completely dry with paper towels. Use a fork to pierce the skin 5-6 times per potato.
  2. Rub each potato generously with olive oil and sprinkle with flaky sea salt until the skin is evenly coated.
  3. For oven method: Place potatoes directly on the oven rack or a baking sheet at 400°F (200°C) and bake for 60–75 minutes. For air fryer method: Place in the basket at 400°F (200°C) for 35–45 minutes, shaking halfway through.
  4. Immediately after removing from heat, cut a deep cross (X) into the top of the potato.
  5. Use a fork to gently fluff the inside while still hot. Add a knob of butter, baked beans, and shredded cheddar cheese while steaming to ensure the cheese melts.