Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.

Poke each potato with a fork a few times to allow steam to escape while baking. Rub the potatoes with olive oil, then season with salt and pepper. Place the potatoes on the prepared baking sheet and bake for 45-60 minutes, or until tender when pierced with a fork.

While the potatoes are baking, prepare your toppings. In separate bowls, have your black beans, cooked and shredded chicken, cheese, pico de gallo, sour cream, jalapeños, and cilantro ready to go.

Once the potatoes are done, let them cool for a few minutes until they're easy to handle. Carefully slice each potato lengthwise, being careful not to cut all the way through. Gently press the ends of each potato to open it up, creating a space for the toppings.

Now, let's load up these potatoes! Start by layering in the black beans and shredded chicken. Next, sprinkle a generous amount of Mexican cheese blend on top. Return the baking sheet with the loaded potatoes to the oven and bake them for an additional 5-7 minutes until the cheese melts and becomes bubbly.

Remove the potatoes from the oven and top them with a heaping spoonful of fresh pico de gallo, a dollop of sour cream, and a few jalapeño slices if you're feeling spicy! Finish by sprinkling chopped cilantro over the top and adding a lime wedge on the side.

Serve your Mexican-style baked potatoes hot and enjoy the fiesta of flavors in every bite!