Make ahead: Recipe can be prepared thorugh Step 2 up to a day in advance. Cover and refrigerate potatoes and black bean filling separately.

Olive oil cooking spray 8 6oz potatoes, scrubbed 1/3 cup chopped red onion 1 small jalapeno chile pepper, seeded and minced 1 clove garlic, minced 1 large tomato, diced 1/2 cup cooked or BPA-free canned black beans, drained and rinsed 1/2 cup frozen corn kernels 1 1/2 teaspoon ground cumin 3/4 teaspoon chile powder 1/2 teaspoon sea salt 3/4 cup low-fat shredded cheddar cheese 1 cup low-fat sour cream 1/4 cup finely chopped scallions 1/4 cup finely chopped fresh cilantro leaves

1. Preheat oven to 425. Line a large rimmed baking sheet with foil and mist with cooking spray. Prick each potato several times with a fork and transfer to sheet. Bake for 50 minutes, turning once. Cool completely, about 1 hour.
2. Meanwhile, mist a large skillet with cooking spray and heat on medium-low. Add onion and jalapeno and cook for 3-4 minutes, stirring occasionally, until softened. Add garlic and cook for 1 minute more until fragrant. Add tomato, black beans, corn, cumin and chile powder. Increase heat to medium and cook, stirring occasionally, for 5 more minutes.
3. Preheat broiler to high. Slice each potato in half lengthwise. Scoop out flesh, leaving a 1/4-inch shell, reserving flesh for another use. Please potatoes skin side up on a foil-lined baking sheet. Mist with cooking spray and sprinkle with salt. Broil for 4-5 minutes, or until crisp and golden.
4. Remove potatoes from oven, using tongs to carefully flip over. Fill each potato skin with bean mixture and top with cheese, deviding evenly. Return to oven and broil for 4-5 minutes more, until hot and bubbly. Remove from oven. Top each with sour cream and sprinkle with scallions and cilantro, dividing evenly.