Preparation

1. Preheat oven to 375 degrees. Line baking sheet with parchment paper.
2. Poke holes in the potatoes with fork or paring knife. Place on baking sheet and bake about 40 minutes or until potatoes are soft and cooked through.
3. While potatoes are baking, heat olive oil in a medium skillet over medium heat. Add the red onion and pepper and saute for 5 minutes. Add the chili powders, smoked paprika, cumin and salt to the onion and pepper and thoroughly combine. Saute another 5 minutes. Add the black beans, stir to combine and heat through(another 4-5 minutes). Remove from heat.
4. To the avocado mash, add the lime juice, 2 tablespoons of cilantro and salt and pepper. Mix well and set aside.
5. When cool enough to handle, slice the potatoes lengthwise down the middle and squeeze or mash to open and soften inside.
6. Top each with 2 tablespoon of cheese blend, 1/3 cup of black bean mixture, 2 tablespoons of salsa and 1/4 cup of avocado mash. Garnish with scallions and cilantro.