A baked potato is often treated as a vehicle for one enormous topping. A better balance can come from three modest ones: something warm, something fresh, and something with a little bite.
Scrub two medium baking potatoes, prick them, and bake at 200°C / 390°F until a knife slips easily into their centers, usually around an hour depending on size. Start checking rather than trusting the clock alone.
Warm a drained tin of black beans with a splash of water and a pinch of cumin. Mash a few to thicken the liquid. Mix plain unsweetened plant yogurt with lemon juice and a little salt. Finely slice a spring onion and some crisp lettuce.
Split the potatoes, fluff the centers with a fork, and add the beans first. Spoon on the yogurt, then scatter over the fresh toppings. A spoonful of salsa is welcome, but avoid burying everything under so much cold sauce that the potato loses its heat.