Set your oven to 200°C (400°F) and allow it to heat up fully before baking.

Rinse the potato under running water to remove any dirt, and dry it thoroughly with a clean kitchen towel. Pierce the skin of the potato several times with a fork to prevent it from bursting during baking.

Place the prepared potato directly onto the middle oven rack or on a baking tray lined with parchment paper. Bake for 45 to 60 minutes, checking occasionally by inserting a knife or skewer to ensure the interior is soft and fully cooked.

Empty the canned baked beans into a small saucepan. Warm them over medium heat, stirring occasionally to prevent sticking. Let them gently simmer until they are evenly heated through.

Once the potato is out of the oven, place it on a serving plate. Use a knife to make a deep cut down the center and carefully press the ends together to slightly open it up. Add a dollop of butter, if desired, and season with a pinch of salt and a sprinkle of freshly ground black pepper.

Spoon the hot baked beans over the potato, ensuring the sauce seeps into the fluffy potato flesh.

For an added layer of flavor, sprinkle shredded cheese on top, scatter chopped green onions, or add a dollop of creamy sour cream.

Enjoy the baked potato while it’s still warm, paired with your favorite side dish or on its own for a simple and satisfying meal.