Preparation

Step 1 out of 11

Preheat the oven to 400°F.

Step 2 out of 11

Lightly wash the potatoes, and pierce each potato with a fork 2 to 3 times. This allows steam to escape so the potato doesn’t explode in the oven.

Step 3 out of 11

Toss potatoes with two teaspoons olive oil and place on a baking sheet in a single layer. Depending on the size of your baking sheet, you may need two. Cook until tender, about 30 to 35 minutes.

Step 4 out of 11

Remove the potatoes from the oven and let rest until just cool enough to handle. Keep the oven on.

Step 5 out of 11

While the potatoes are cooking, heat a medium saucepan over medium heat. Add the oil and the shallot, cooking until caramelized, about 3 to 4 minutes. Add in the spinach and cook until just wilted. Remove from heat and let stand.

Step 6 out of 11

Halve the potatoes and gently remove the flesh using a small spoon or melon baller

Step 7 out of 11

Place the potato skins on the same baking sheet and the flesh into a medium bowl.

Step 8 out of 11

Mash the potatoes with the sour cream, cooked spinach and shallots, black beans and salt and pepper.

Step 9 out of 11

For a crispier potato skin, lightly drizzle the scooped out skins with a bit of olive oil and return back to the oven for 3 to 5 minutes to crisp up.

Step 10 out of 11

Fill each potato skin with the mashed mixture, then cover with cheese. Bake once more for 10 to 15 minutes until cheese is bubbly and skins are heated through.

Step 11 out of 11

Serve. They're best with lots of salsa!