First, preheat oven to 425ºF. Then, spray a large baking sheet with nonstick cooking spray.

Wash and pat dry russet potatoes. Then, slice them in half, hot dog-style and lay them skin-side down on the baking sheet.

Use a brush to brush both sides of each potato half with olive oil. You'll use about half the oil now and half later. Then generously season each potato half with salt and pepper, to taste.

Bake at 425ºF for 35-40 minutes, flipping the halves every 10 minutes. Flipping the potatoes is key to even baking. It also prevents one side from burning.

Once your potatoes are tender, remove them from the oven and use a cookie scoop to scoop a few tablespoons of flesh out of the middle of each potato half. You want to make sure you don't go all the way down to the skin and that you leave enough flesh for eating.

Use the brush to rub each (again) half with olive oil. This is going to make them nice and crispy. Place the potatoes skin-side UP on the baking sheet.

Bake potato halves at 425ºF for an additonal 5 minutes.

Remove potatoes from oven and set aside.

Now, prepare the black bean filling. In a large bowl, mix together black beans, taco seasoning, salsa, and fresh lime juice.

Then, spoon in around a tablespoon of fillig into each potato half and sprinkle on a generous amount of cheese.

Bake potato skins at 4250ºF for around 10 minutes. The goal here is to heat the black beans and melt the cheese.

Remove from oven and then top with guacamole, Greek yogurt, and fresh cilantro.

Eat immediately.