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1.
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Preheat the oven to 400 degrees F. Rinse and scrub each potato, then pat dry with paper towels.
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Rub a small amount of olive oil on each potato and place on a foil-lined baking sheet.
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Bake the potatoes for 45-60 minutes.
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Allow to sit for a few minutes until cool enough to handle.
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Raise the oven temperature to 450 degrees F.
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2.
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Cut each potato in half and gently use a teaspoon to scrape out the inside of the potato.
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Try to leave about 1/4 of potato in the skin so its sturdy enough to hold the filling.
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Brush the remaining oil on the inside and outside of each potato skin, and place on a broiling pan with a rack.
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Return to the oven and bake for 10-12 minutes on one side; flip and bake for another 10 minutes.
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3.
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In the meantime, prepare the filling by combining the beans, corn, and chopped onions; stir together.
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Add about 1/2 of Ro-Tel tomatoes with chilies, salt and cumin, and mix well.
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Remove the potato skins from heat and fill each potato skin with a small amount of grated cheese.
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Bake for 5 more minutes, or until the cheese has melted.
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4.
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Fill each potato skin with a generous amount of filling.
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Top with a bit more of the remaining diced tomatoes and chilies, garnish with fresh chopped cilantro, and enjoy!
