Southwestern Potato Skins

Step 1: Preheat oven to 425°F. Line a large, rimmed baking sheet with foil and mist with cooking spray. Prick each potatoes several times with a fork and transfer to sheet. Bake for 50 minutes, tuning once. Cool completely, about 1 hour.

Step 2: Meanwhile, mist a large skillet with cooking spray and heat on medium-low. Add onion and jalapeno and cook for 3 to 4 minutes, stirring occasionally, until softened. Add garlic and cook for 1 minute more, until fragrant. Add tomato, black beans, corn, cumin and Chile powder. Increasing heat to medium and cook, stirring occasionally, for 5 more minutes.

Step 3: After the potatoes have cooled.

Step 4: Preheat broiler to high. Slice each potato in half lengthwise. Scoop out flesh, leaving a 1/4-inch shell, reserving flesh for another use.

Step 5: Place potatoes skin side up on a foil-lined baking sheet: Mist with cooking spray and sprinkle with salt. Broil for 4 to 5 minutes, or until crisp and golden.

Step 6: Remove potatoes from oven, using tongs to carefully flip over. Fill each potato skin with bean mixture and top with cheese, dividing evenly. Return to oven and broil for 4 to 5 minutes or, until hot and bubbly. Remove from oven. Top each with sour cream and sprinkle with scallions and cilantro, dividing evenly.

Step 7: MAKE AHEAD: Recipe can be prepared through Step Two up to a day in advance. cover and refrigerate potatoes and black bean filling separately.