Cheesy bean jacket potato

Preheat the oven to 200°C/180°C fan/gas mark 6. Scrub the jacket potatoes (4) clean and rub all over with a little oil and salt, then arrange in a large, deep roasting tray (22 x 29cm). Bake for 50-55 minutes, or until golden and cooked through.

Meanwhile, make the cheese sauce. Add 25g of the butter (25 g), flour (2 tbsp) and the milk (250 ml) to a medium saucepan and turn the heat to medium. Whisk together until the butter has melted, then continue to heat and whisk for a further 2 minutes until thickened. Stir in most of the cheddar (50 g) (reserving a handful for the top) and allow to melt, then remove from the heat. Season to taste with salt and pepper.

Remove the potatoes from the oven and cut a criss-cross in the top of each. Dot the remaining butter (10 g) into the centre of each potato.

Spoon the beans (1 tin) into the middle of each potato, adding some around the tray. Spoon over the cheese sauce, then top with the reserved grated cheese and the everything seasoning (1 tbsp).

Bake for 15-20 minutes, until golden and bubbling.