Twice-Baked Potatoes with Harissa-Spiced Baked Beans

Preheat oven to 200°C (400°F).

Scrub the potatoes clean, prick them with a fork, rub with olive oil, and sprinkle with salt.

Bake for 50-60 minutes or until tender.

Let the potatoes cool slightly, then slice off the tops and scoop out the flesh into a bowl, leaving a sturdy shell.

Heat olive oil in a saucepan over medium heat. Sauté onions and garlic until fragrant.

Stir in harissa paste, smoked paprika, cumin, and chili flakes. Cook for 1-2 minutes.

Add baked beans and crushed tomatoes. Simmer for 10 minutes, stirring occasionally. Season with salt and pepper to taste.

Mash the scooped-out potato flesh with cheddar cheese, salt, and pepper.

Spoon the mashed mixture back into the potato shells.

Return the stuffed potatoes to the oven and bake for another 15 minutes, or until the tops are golden and crispy.

Spoon the harissa-spiced baked beans generously over the twice-baked potatoes.

Garnish with chopped chives if desired and serve hot.