Preheat the oven to 400F.

Wash the potatoes thoroughly. Scrub the skin properly.

Brush the oil on the potatoes sprinkle salt and give them a nice rub. This will season the potatoes.

Make a horizontal and vertical slit as shown in the pictures above.

Place them in the oven directly, on the grills, and bake them for 60 minutes.

Once the potatoes are baked, use the knife to create a slight slit to open the potatoes.

Use a fork, to fluff the potatoes.

Add 1 tablespoon olive oil or any oil of your choice to a frying pan. Add ¼th cup of onions, 1 tablespoon of minced garlic, and 1 tablespoon of jalapenos to the pan. Cook until onions soften.

Next, add 1 teaspoon of dried oregano and 2 teaspoons of taco seasonings. Add salt if the refried beans don't have salt.

To this, we will add 16oz vegetarian canned refried beans, ¼ cup of salsa, and ½ cup of cheddar cheese.

Add about 1 cup of hot water and mix well, to adjust the consistency of the refried beans.

Add 1 Tablespoon oil to a pan. Add julienned onions, 1 teaspoon of dried oregano, and 1 teaspoon of garlic powder. Also, add half a teaspoon of salt.

Let the onions caramelize, stirring it often.

Then add the shitake mushrooms, and let them cook stirring continuously on high flame.

Once the mushrooms soften, add colored bell peppers and corn.

Stir them for a minute, and turn off the stove. Keep them aside.

Add a quarter cup of butter in a microwave-safe bowl. Heat it for 30 seconds so until melted.

Add the minced garlic, and mix. Keep it Aside.

Once the potatoes are roasted make a horizontal slit where we cut already. This will open up the potato.

Use a fork to fluff the potato next.

Now, add a spoonful of garlic butter to the hot potato.

Next, add in a big spoonful of refried beans. Use a pair of tongs, to add the prepared fajita veggies.

Add a layer of cheese, sour cream, and salsa.

To this add more of your favorite toppings like, jalapenos, scallion greens, and cilantro!