Pierce the potato several times with a fork. Then place itin a microwave-safe dish and microwave on high for 6 minutes.
Carefully flip the potato and continue to cook for another 6 minutes.
Remove it from the microwave, using the oven mitts! Allow the potato to cool slightly.
Next, in a small pan, heat oil over medium-high heat. Add onions and cook for 2 minutes.
Add corn, peas, black beans, and fresh garlic. Toss and sauté for 1 minute.
Turn off the heat. Sprinkle mixture with salt, pepper, smoked paprika, and set aside.
Cut the potato in half, lengthwise, and scoop out most ofthe flesh into a bowl, leaving a thin layer in the skin.
Mash the soft flesh with the almond milk until smooth. Stir in the corn mixture and stuff it back into theskins.
In a small bowl, mix cheese withmayo. Carefully spread this layer over the stuffed potato.
Ina small pan, heat oil over medium-high heat. Gently place the potato on apan and fry for 2 minutes on each side.
Toserve garnish with fresh scallions and cilantro.