Method
Cook your jacket potatoes as you usually would. While you are waiting for them, place a large saucepan (one for which you have a lid) over a medium heat and add the oil. Let the oil heat up for a moment, then lower the heat slightly and add the prepared onion. Cook until soft (about five minutes), stirring regularly, then add the garlic and the bacon pieces and fry, continuing to stir, until the bacon is golden. Put the drained beans, the tomatoes, paprika, cumin, chilli flakes and honey into the pan, then put the lid on and cook on a medium heat for 10 minutes, stirring occasionally. Remove the lid and cook for 5 minutes more. By now, the potatoes should be cooked; take them out of the oven and put one potato on each of four serving plates. Cut a cross into each of the potatoes and gently pull them open, then spoon the bean mixture into and on top of the potatoes, sharing it out equally between them. Scatter over the coriander leaves, then take to the table with the soured cream in a bowl alongside.