Preheat your oven to 400°F (200°C). Scrub the potatoes clean, poke a few holes in each with a fork, rub them with olive oil, and sprinkle with salt. Place them on a baking sheet and bake for 45–60 minutes, or until tender when pierced with a fork.

While the potatoes bake, combine the black beans, corn, taco seasoning, and a pinch of salt and pepper in a saucepan over medium heat. Stir occasionally and heat until warmed through, about 5–7 minutes.

Once the potatoes are cool enough to handle, slice each one open lengthwise and fluff the insides gently with a fork to create space for filling.

Spoon the seasoned bean and corn mixture into each baked potato. Top generously with shredded cheddar cheese and return them to the oven for 5–7 minutes until the cheese is melted and bubbly.

Remove from the oven and add your favorite toppings—sour cream, sliced green onions, and chopped fresh cilantro. Serve warm and enjoy!