Rub your potatoes with touch oil or broth to get the salt to stick. Sprinkle a dash of salt on each potato.
Bake directly on the oven rack for 45 minutes.
Once done, let cool a bit until you can touch them and carefully cut the potatoes in half.
Scoop out the insides leaving a small edge of potato next to the skin. You should get about 1 ¼ cups of potato.
After you are done scraping out the insides, put the skins cut side down on a parchment lined cookie sheet and stick in the oven while you prep the rest. This keeps them warm and gives them an added layer of crispiness.
In a bowl, mix the potato with the yogurt and hot sauce until well combined.
Add the beans and corn and mix well.
Take the skins out of the oven and stuff them with the mixture.
Bake again for about 10-15 minutes, while you prep the rest of the toppings.
When done, top with whatever you desire and eat while warm!
Nutrition info is for the base potato and mixed stuffing only. Optional toppings are not included.
Make these your own, add less or more of any of the ingredients to suit your taste!
I did not add any extra salt to this recipe due to the flavorful hot sauce used, you can if you feel it’s needed.
If your potatoes have wild ends you can cut them off a bit to clean them up, but do not cut off too much skin.