Tex Mex Twice Baked Potatoes

Check out that filling! It's loaded with fajita flavors (chili, cumin, garlic, onion), seasoned black beans, and cheddar, cheddar, cheddar. Creamy spuds, popping with beans. Tons of fun on the tongue. So easy too...

Tex Mex Twice Baked Potatoes

2 large russet potatoes, scrubbed clean
1 cup seasoned black beans (from a 15-ounce can) - save the rest for nachos later in the week!
2 tablespoons butter
2 teaspoons fajita seasoning or taco seasoning of choice (or 1/2 teaspoon each chili powder, cumin, garlic powder, and onion powder)
1 cup shredded cheddar cheese, divided
Fresh cilantro leaves, optional
Salsa of choice for serving

Preheat the oven to 400 degrees. Place the potatoes directly on the oven rack and bake for 50 to 60 minutes, until tender. Reduce the oven temperature to 350 degrees.
Remove the potatoes from the oven and, when cool enough to handle, halve them lengthwise. Scoop out all but 1/4-inch of the flesh and transfer the flesh to a bowl. Add 1/2 cup of the cheese, butter and seasoning and stir to combine. Once the cheese has melted, fold in the beans.
Spoon the mixture back into the hollowed-out potato shells. Top with the remaining cheese.
Transfer the potatoes to a shallow baking dish and bake for 10 to 15 minutes, until the cheese melts. Top with cilantro leaves (if using) and serve with salsa on the side.

Serves 4