Preheat your oven to 425°F (220°C). Scrub the Russet potatoes and prick them with a fork, then bake for 45–60 minutes.

While the potatoes are baking, mix the rinsed black beans with taco seasoning in a medium bowl and set aside.

Once baked, slice the potatoes open and fluff the insides. Optionally, return to the oven for extra crispiness.

Scoop some fluffy potato flesh to create a well, then layer in the seasoned black beans and sprinkle with cheddar cheese.

Broil the loaded bowls for 2–3 minutes until the cheese is bubbly and golden.

Garnish with Greek yogurt, salsa, or other toppings, and serve warm.