Preheat your oven to 400°F and line a baking sheet with foil. Scrub and pierce your potatoes with a fork, then brush with olive oil and sprinkle with salt. Bake for 30–45 minutes until tender.

Let the potatoes cool slightly, then cut them in half lengthwise.

Scoop out the insides, leaving a little potato behind. Brush the outsides with olive oil, bake cut side down for 8 minutes, then flip and bake for another 8 minutes.

While the skins finish baking, warm the black beans, corn, tomato, onion, and jalapeño in a skillet with cumin and chili powder. Stir until everything is warmed through and seasoned.

Fill each potato skin with the mixture and sprinkle with cheese. Bake for another 5 minutes until the cheese melts.

Add a dollop of sour cream and a sprinkle of green onion before serving.