4 large baking potatoes, scrubbed well and dried
8 ounces ground beef
1/2 cup canned black beans, rinsed
2 tablespoons taco seasoning
1 cup shredded Mexican blend cheese
1 cup sour cream
1/2 cup prepared salsa
1/4 cup finely diced red onions
1 jalapeno, thinly sliced
Chopped fresh cilantro, for garnish
Preheat the oven to 400 degrees F.
Wrap the potatoes in foil and bake until cooked through, 1 hour to 1 hour 15 minutes.
In the meantime, in a large skillet over medium-high heat, brown the meat, about 5 minutes. Drain the liquid from the skillet. Add the black beans, taco seasoning and 1/2 cup water, bring to a simmer and simmer until the sauce is slightly thickened, about 10 minutes.
Remove the potatoes from the oven and unwrap carefully. Cut a slit lengthwise down the center and spoon out a bit of the potato from the interior of each. Divide the beef and bean mixture among the potatoes, then top each with 1/4 cup of the shredded cheese. Transfer to a baking sheet and bake until the cheese is melted and bubbling, another 15 minutes.
Put the potatoes on a platter and top each with some sour cream, salsa, red onions and jalapenos, and garnish with chopped cilantro.
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