Loaded baked potato

Method

1. Preheat an oven to 190ºC.
2. Wash the potatoes, prick them a few times with a fork to pierce the skin, then rub all over with 1 tablespoon of the olive oil and some seasoning.
3. Bake directly on the oven rack in the middle of the oven (with a tray underneath to catch any drips) for 70-90 minutes, turning them over after the first 45 minutes. The time will depend on the size of the potato. You’ll know it’s done when the skin is crispy and a regular table knife can be pushed into the centre without any resistance.
4. After the initial 45 minutes and turning the potatoes over begin with the beans to accompany. Peel and dice the onion and peel and chop the garlic.
5. Fry both gently in a saucepan over a medium heat with the other tablespoon of the olive oil and a lid to help them sweat. Stir occasionally and cook for about 5 minutes so that the onions become soft and smell sweet.
6. Splash in the wine, if you’re using it, and bubble for a few minutes without the lid so that half of the liquid evaporates away.
7. Drain the tin of beans in a colander and rinse in cold water, then add to the softened onions with the tinned tomatoes, paprika and Tabasco sauce. Bubble gently without a lid for 10 minutes so that you get a good saucey consistency that isn’t too thin. If it does get too stodgy had a splash of water to loosen. Add the vinegar to bring the beans to life, then add a pinch of sugar and season to taste.
8. Wash and finely slice the spring onions and grate the cheese.
9. Wash and cut the cabbage into thin slices and boil briefly in plenty of rapidly boiling water for 2 minutes, then drain and season to taste.
10. Cut each potato in half and place onto your plate, divide and spoon the spicy beans between the potatoes, then top with grated cheese and finish with a dollop of crème fraiche and the chopped spring onions. Serve the cabbage beside.