Soak the cashews in water overnight, or for at least 4 hours.
Preheat the oven to 200°C/gas mark 6. Wash the potatoes, pierce the skin with a fork a few times and then bake for 60-70 minutes until cooked through.
Meanwhile, peel and finely chop the garlic and quarter the cherry tomatoes. Heat both in a pan with 1 tsp olive oil. Add the beans, chipotle, apple cider vinegar, miso and seasoning and cook for 10 minutes on a gentle heat. Stir in the coriander, then take off the heat.
To make the cashew cream, drain the cashews and blend all the ingredients together with 125ml water. Add the water slowly, until totally smooth.
For the guacamole, scoop the flesh out of the avocados and mash them with a fork. Finely chop the chilli and coriander, then mix them with the avocado flesh along with the lime juice and seasoning.
When the potatoes are cooked, remove from the oven and cut them in half. Scoop out the middle and mix 2/3 of it into the beans and tomatoes, then scoop spoonfuls back into the potato skins. Drizzle with the remaining olive oil and return them to the oven for another 10 minutes. Keep any leftover mixture to eat as a side.
Serve the loaded potato skins with big spoonfuls of cool guacamole and cashew cream on top.