Salt + Pepper Baked Potatoes With Black Beans - Ends + Stems with Chef Alison

Ingredients

• 4 Russet Potatos (look for nice palm sized potatoes)
• 2 teaspoons Extra Virgin Olive Oil
• 1 ⁄ 2 teaspoon Black Pepper (use less if desired)
• 1 teaspoon Kosher Salt (divided)
• 1 15-ounce can Black Beans
• 2 Tablespoons Unsalted Butter (divided)
• 1 teaspoon Tomato Paste
• 1 Tablespoon Chili Powder
• 1 bunch Broccolini
• 1 ⁄ 2 bunch Green Onion
• 4 Tablespoons Sour Cream (or let’s be honest, more)