Preheat the oven to 400 degrees F.

Lightly wash the potatoes (Little Potato Company already comes scrubbed!) and pierce each potato with a fork 2-3 times. This allows steam to escape so the potato doesn't explode in the oven.

Toss potatoes with 2 teaspoons olive oil and place on a baking sheet in a single layer. Depending on the size of your baking sheet, you may need two. Cook until tender, ~30-35 minutes.

Remove the potatoes from the oven and let rest until just cool enough to handle. Keep the oven on.

While the potatoes are cooking, heat a medium saucepan over medium heat. Add the oil and the shallot, cooking until caramelized, about 3-4 minutes. Add in the spinach and cook until just wilted. Remove from heat and let stand.

Halve the potatoes and gently remove the flesh using a small spoon or melon baller

Place the potato skins on the same baking sheet and the flesh into a medium bowl.

Mash the potatoes with the sour cream, cooked spinach and shallots, black beans and salt and pepper.

For a crispier potato skin, lightly drizzle the scooped out skins with a bit of olive oil and return back to the oven for 3-5 minutes to crisp up.

Fill each potato skin with the mashed mixture, then cover with cheese. Bake once more for 10-15 minutes until cheese is bubbly and skins are heated through.

Serve; I love these best with lots of salsa!