Prep the potatoes: Scrub the potatoes well and dry completely. Prick each potato a few times with a fork. Rub with a little olive oil and season generously with salt and pepper.

Air fry the potatoes: Place potatoes in the air fryer basket with space between them. Cook at 390–400°F (200°C) for 35–45 minutes, turning halfway. They’re done when the skins are crisp and a knife slides in easily. Larger potatoes may need up to 50 minutes.

Start the beans: While the potatoes cook, warm a small saucepan over medium heat. Add a drizzle of olive oil, then sauté the chopped onion for 4–5 minutes until soft. Stir in the garlic for 30 seconds.

Build the sauce: Add tomato sauce, barbecue sauce, smoked paprika, cumin, and a pinch of salt and pepper. Stir in the drained beans. Simmer on low for 8–10 minutes, stirring occasionally.

Balance the flavors: Taste the beans. Add apple cider vinegar for brightness and brown sugar or maple for sweetness as needed. The beans should be thick, glossy, and slightly smoky-sweet.

Finish the potatoes: When the potatoes are ready, slice lengthwise down the middle. Use a clean towel to protect your hands, then squeeze the ends to fluff the inside. Add a small pat of butter and a pinch of salt.

Load them up: Spoon the hot barbecue beans over the potatoes. Top with cheddar if using, then add spring onions or chives. Finish with a dollop of yogurt or sour cream and a few dashes of hot sauce if you like.

Serve immediately: Crispy jackets are best right away, while the skins are still crackly and the centers are steamy.