Step 1

Preheat the oven to 425 degrees Fahrenheit. (Alternatively, you can use our Quick Baked Potato or Baked Sweet Potato methods.)

Step 2

Scrub the potatoes and pierce them all over with a fork. Rub each potato with olive oil. Place the potatoes directly on oven rack (with a tray on rack below to catch any dripping oil). Bake 20 minutes and flip with tongs. Bake additional 25 minutes and check for tenderness with a fork. The fork should easily pierce the potato to the center. If not tender, continue baking, up to 15 minutes more depending on size of the potato.

Step 3

Meanwhile, drain and rinse the black beans and mix them with the kosher salt. Drain or thaw the corn. Chop the cilantro. Or follow the notes above for other topping ideas!

Step 4

When the potatoes are done, open the tops with a fork and top with the pico de gallo, seasoned black beans, corn, guacamole, cheddar cheese, cilantro and sour cream. Or follow the notes above of your choosing. Enjoy!