Potato Skin Nachos

Preheat the oven to 400°F. Line a sheet pan with parchment paper.

Cut the potatoes in half lengthwise. Scoop out some of the potato flesh, leaving a ¼-inch-thick shell; reserve the potato flesh for another use. Arrange the potato halves, cut side up, on the prepared pan. Coat the potato skins with cooking spray; sprinkle evenly with ¼ tsp salt and black pepper. Bake until lightly browned and crisp, 20 minutes.

Remove the pan from the oven (leave the oven on). Fill the potato skins evenly with the beans; sprinkle evenly with the cheese. Bake until the cheese melts, 5 to 7 minutes.

Meanwhile, in a small bowl, mash the avocado; stir in ¼ cup pico de gallo and the remaining ¼ tsp salt. Top the potato skins evenly with the guacamole; dollop the remaining pico de gallo on top.