Wash the potatoes, prick them with a fork, and wrap them in foil. Bake at 400°F for 45 to 60 minutes until they are fork tender.
Heat a medium skillet over low to medium heat, then add the oil, onion, and bell pepper. Cook for 3 to 4 minutes until the ingredients begin to soften.
Add garlic, and cook for an additional 30 seconds. Add the paprika, chili powder, cumin, salt, cooked rice, beans, and corn, and mix well.
Stir in the sour cream, and remove from heat.
Split open the potatoes, use a fork to fluff the insides, and stuff each potato with black bean filling.
Top with fresh tomatoes, avocados, and queso fresco. Serve warm as an entree.
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