Black Bean Stuffed Twice Baked Potatoes

Preheat oven to 350ºF.

Rub potatoes with some of the olive oil and sea salt (just as needed to cover). Bake on a rimmed sheet pan in the oven for one hour.

Meanwhile, dice grilled chicken and combine with black beans and chives. Set aside.

Remove potatoes from the oven and let rest until cool enough for you to hold. Trim a small cap off the top of each potato (set caps aside) and spoon the insides into a mixing bowl. Add goat cheese, butter, honey (to taste) and sea salt (to taste) while hot. (S)mash to desired consistency. Set aside.

Spray potato skins with olive oil and sprinkle lightly with additional salt. Return to the oven for 5 minutes to crisp the skin while completing the filling assembly.

Fold the bean mixture and 2 teaspoons chile powder into the smashed potatoes until well incorporated. Taste for seasoning and adjust as necessary to suit your preferences.

Remove the potato shells from the oven. Carefully fill with potato mix (you will have extra leftover). Sprinkle with the remaining teaspoon of chile powder and cap with the tops. Return to the oven to heat through.

Once warmed, remove from the oven. Sprinkle with additional chives (optional). Serve and devour at will.