Twice Baked Potato "Nachos"

This recipe is for all you nacho lovers who also call yourself twice-baked potato lovers. And for you twice-baked potato lovers who also dig nachos. Crispy potato shells, stuffed with creamy mashed potatoes and topped with nacho-inspired ingredients like black beans, cheddar, jalapenos, and cilantro. You'd think that would be enough, but noooo, now it's time to serve these dreamy spuds with MORE nacho inspo - salsa, sour cream, avocados, tomatoes, green onions, and black olives! I'll never tire of this...

I adore this recipe on so many levels. First because I'm one of those people who love both the twice-baked potato and the crisp chip dunked in gooey toppings. But I also love it because it's EASY. The oven bakes the potatoes. The filling is a one-bowl deal. The toppings are versatile and endless (and a great way to clean out your fridge). Have fun with this.

Feel like prepping ahead? Right on! I ALWAYS do that (when I can). In this case, assemble the potatoes as directed and, before baking them for that last 5 minutes (to melt the cheese), cover the dish with plastic wrap and refrigerate for up to 24 hours. Pull the dish from the fridge about 20 to 30 minutes before baking and finish the potatoes as directed.

Twice Baked Potato "Nachos"

3 russet potatoes, scrubbed clean
Olive oil for coating the potatoes
1 1/2 cups shredded cheddar cheese or shredded Mexican cheese blend, divided
1/2 cup sour cream
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
Salt and ground black pepper
1/2 cup canned seasoned black beans
1 jalapeno, sliced crosswise into 1/8-inch thick rounds
Fresh cilantro leaves, chopped or torn
Optional toppings: 
Salsa or picante sauce
Sour cream
Diced avocado
Diced tomatoes
Chopped green onions
Black olives

Preheat the oven to 400 degrees.
Rub the potatoes all over with olive oil and place them directly on the oven rack (in the center of the oven). Roast for 45 to 60 minutes, until the potatoes are fork-tender.
Remove the potatoes from the oven and reduce the oven temperature to 350 degrees.
When the potatoes are cool enough to handle, halve them lengthwise and scoop the flesh into a bowl, leaving about 1/4-inch of the flesh with the skin.
Add 1/2 cup of the cheddar cheese, sour cream, chili powder, oregano, paprika, and cumin to the flesh and mash until smooth and blended. Season to taste with salt and pepper.
Spoon the mixture back into the potato halves and place the halves in a shallow baking dish. Top with the black beans, remaining cheese and jalapeno slices. Bake for 5 minutes, until the cheese melts.
Top with the cilantro and serve with optional toppings.

Serves 4-6