Southwestern Baked Potato

Instructions

• Preheat the oven to 350°F (180°C).
• Carefully pierce the potatoes all over with a fork. On a baking sheet, rub the potatoes with 1 tablespoon of olive oil and sprinkle with the salt.
• Bake the potatoes for about 1 hour, until tender (If making more potatoes, add an additional 15 minutes of cook time per potato.) Remove from the oven and let cool.
• Heat the remaining tablespoon of olive oil in a large skillet over high heat. Add the ground beef and cook until no longer pink, about 7 minutes. Add the taco seasoning, black beans, and tomatoes and stir to incorporate. Cook until the beans are warmed through, another 2–3 minutes. If desired, drain off any excess liquid.
• Once the potatoes are cool enough to handle, cut in half vertically and scoop the potato flesh from each half into a large bowl, leaving a ¼-inch-thick wall of flesh in each potato shell. Arrange the shells, cut side up, on the baking sheet.
• Add the ground beef mixture and cheddar cheese to the bowl with the potato flesh. Mix well.
• Scoop the potato and beef mixture into the potato shells and top with more cheddar cheese.
• Bake for 15 minutes, until the cheese is melted.
• Serve warm with guacamole.
• Enjoy!