Cover each potato in a teaspoon of oil, using a pastry brush or your hands.

Place each potato on a foil covered tray and cook for between 1¼ and 1½ hours. When cooked, the skin should be golden brown and crisp, and the potato should give a little when squeezed.

Grate the cheese.

Gently heat the baked beans in a saucepan for 3-5 minutes until hot, stirring continuously. Do not allow them to boil.

Carefully cut the potatoes in half with a knife and fork to avoid burning your fingers.

Spoon the baked beans over the potatoes and sprinkle the cheese on top. Enjoy hot.