Step 1 Preheat oven to 180°C. Scrub potatoes and pat dry with paper towel; prick all over with a fork. Wrap each in foil and place on a baking tray; bake for 1 hour, or until soft when pierced with a skewer. Leave cooked potatoes to cool for 10 minutes.
Step 2 Meanwhile, spray a non-stick frying pan with olive oil; set over medium heat. Add onion and celery; cook, stirring occasionally, for 5 minutes, or until soft. Add garlic and spices; cook, stirring, until fragrant. Add beef mince and cook, breaking up with a wooden spoon, for 5 minutes, or until mince browns.
Step 3 Add beans and tomatoes to pan with 1/3 cup water to make filling; bring to the boil. Reduce heat to low. Partially cover pan and simmer for 20 minutes, or until filling sauce thickens.
Step 4 Unwrap potatoes; discard foil. Score potato tops with a large cross; press sides to split. Spoon filling into potatoes, scatter with cheese and return to oven; bake for 5–10 more minutes, or until filling is hot and cheese melts.
Step 5 Top each potato with a dollop of yoghurt, season with black pepper and serve with rocket.