Preheat the oven to 400°F (200°C). Scrub the potatoes under cold water and dry them. Prick each potato with a fork a few times. Rub olive oil, salt, and pepper over the potatoes. Place them directly on the oven rack and bake for 45-60 minutes until tender.

Prepare the Filling

While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove the bacon, crumble it, and set aside. In a bowl, mix together the corn, black beans, and half of the green onions.

Assemble the Skins

Once the potatoes are cooked, let them cool slightly. Cut each potato in half lengthwise and scoop out most of the flesh, leaving a thin layer inside. Brush the inside with olive oil, sprinkle with salt and pepper, and place them back in the oven cut-side up for an additional 10 minutes until crispy.

Add Toppings

Remove the potato skins from the oven. Fill half of them with the bacon and cheddar cheese, and the other half with the corn and black bean mixture. Return to the oven for another 5-7 minutes until the cheese is melted.

Serve

Remove from the oven, and top with the remaining green onions and a dollop of sour cream. Serve hot.