Preheat oven to 400°F (200°C).
Wash and dry the potatoes. Rub them with olive oil and place on a baking sheet. Bake for 45-60 minutes, or until tender.
While the potatoes are baking, mix black beans, corn, cheddar cheese, chili powder, cumin, salt, and pepper in a bowl.
Once the potatoes are done, let them cool slightly. Cut them in half lengthwise and scoop out the insides, leaving a small border of potato.
Mix the scooped-out potato with the bean and corn mixture. Spoon the mixture back into the potato skins.
Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until heated through and cheese is melted.
Garnish with green onions and cilantro before serving.