Preheat the oven to 400F, and line a baking sheet with foil.

Scrub the potatoes well, dry them off, and rub the whole surface with olive oil. Place them on the baking sheet, sprinkle with salt, and bake for 30-45 minutes, until cooked through and easily pierced with a fork.

While the potatoes cook, prepare the pico de gallo and guacamole according to my other recipe. Or, feel free to use your own favorite recipe!

Let the potatoes cool completely, then cut them in half. Using a small spoon, scoop out the insides of the potatoes, leaving a little bit of flesh around the edges and being careful to not tear through the skin. You won't need the insides of the potatoes for this recipe, so use as desired.

Once the potatoes have been hollowed, lightly coat them with olive oil once again, both inside and out, place them on the baking sheet skin side-up, and bake for 5 more minutes at 400F. Flip them over, and bake for 3-5 minutes longer, until firm and slightly crisp.

Spoon a small amount of refried beans in every potato, and top with some grated cheese. Return the potatoes to the oven once again for about 5 minutes, until the cheese is melted and the beans have warmed.

Remove from the oven, and top the potatoes with the pico de gallo and guacamole. Serve immediately and enjoy!