Wash the potatoes, then bake in a 350 degree oven for 50 minutes. Set aside to cool just a little.

When cooled enough to touch, you can either cut them in half, or for deeper boats, you can just cut off the top portion of the long side of the potato.  With a spoon or a melon ball tool, gently remove most of the flesh leaving just enough to make it sturdy enough to put your filling into.

Put the potato shells onto a baking sheet and spray with a non-stick baking spray.

Place them into a 400-degree oven for 15 min. or until golden brown.

While the potatoes are baking mix all the spices together into a small bowl and set aside.

Mix the corn, the scooped out potatoes, diced tomatoes, diced jalapenos and pinto beans in a bowl and toss to combine.

Add the spice mixture and gently toss again to thoroughly mix.  Set aside.

Mix the polenta according to package directions and when done then add the vegetable mixture and gently stir to mix well.  Be careful not to smash the vegetables too much.

Fill each lightly browned potato shell with the mixture and place the filled potatoes back onto the baking tray.

Spray the tops with the non-stick baking spray and place in a 375-degree oven for 15 min.  Remove from oven and place on a serving platter.

Garnish with a vegan sour cream and avocado slices and serve with a side of salsa.