In a large pot, boil the mini potatoes until you can easily prick them with a fork (about 20 minutes). Let them cool.
While the potatoes are cooling, in a mixing bowl add roma tomato, black beans, corn, cheddar cheese, spices, cilantro, green onion, and a dash of lime juice. Mix well and set aside.
Once the potatoes have cooled, halve each potato. Carefully, using a melon baller carve out a hole for each potato.
Begin filling each hollowed potato with a scoop of filling.
Bake at 450 degrees for 12 minutes or until cheese has melted and the skins are crispy. Top with a tiny dollop of sour cream.