Preheat the oven to 400°F (200°C).

Scrub the potatoes clean and prick them a few times with a fork.

Rub each potato with a little olive oil and a pinch of salt.

Place the potatoes on a baking sheet and bake for about 45–60 minutes, until tender when pierced with a fork.

While the potatoes bake, heat olive oil in a skillet over medium heat.

Add the chopped onion and cook until softened.

Stir in the minced garlic and cook for another minute.

Add the drained beans and diced tomatoes to the pan.

Season with paprika, cumin, salt, and black pepper.

Simmer gently for about 10 minutes until the sauce thickens slightly.

Remove from heat and stir in chopped parsley if using.

Once the potatoes are baked, slice each one open lengthwise.

Fluff the insides with a fork.

Spoon generous portions of the bean mixture over each potato.

Add your chosen toppings such as grated cheese or a dollop of yogurt.