Rub the potatoes with the oil and put on a baking sheet. Prick with a fork.
Bake for 60-90 minutes, until potatoes are tender when pierced with a knife. Let rest for 10 minutes.
Combine the remaining ingredients in a bowl.
Split the potatoes open, and stuff with the bean mixture and serve.
Notes
Storing leftovers: Leftover filling can be stored in an airtight container in the fridge for 2 days.Variations: You can use Russet potatoes instead of sweet, and vary the filling ingredients — chickpeas work well. Use Rotel tomatoes (tomatoes with diced chilis) for an interesting variation.Pairs well with:Honey Cilantro Lime Sauce, Rose Water Margarita