Preheat the oven to 400°F (200°C). Wash the potatoes and pierce them with a fork a few times. Rub each potato with olive oil and season with a pinch of salt. Bake for 45-60 minutes, or until soft and easily pierced with a fork.

1. While potatoes are baking, heat olive oil in a large skillet. Add chopped onion and sauté for 5-7 minutes until softened. Stir in minced garlic and cook for another minute.
2. Add black beans, cumin, chili powder, paprika, salt, and pepper. Stir to combine and cook for 5-7 minutes until the beans are heated through. Add a splash of water or vegetable broth if the mixture gets too dry.
3. Once the potatoes are baked, cut them in half lengthwise and scoop out the flesh, leaving a small border around the edges. Mash the scooped-out potato and mix it with the seasoned bean mixture.
4. Carefully spoon the filling back into the potato skins, pressing it down gently to ensure it’s evenly distributed. Top with salsa and return to the oven for an additional 10 minutes.
5. Remove from the oven and garnish with fresh cilantro. Serve hot with optional toppings like avocado, vegan sour cream, or shredded vegan cheese.