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Heat oven to 400°F. Prick potatoes and microwave on High 10 minutes. Brush potatoes with 1 tablespoon oil, sprinkle with ¼ teaspoon kosher salt, place directly on middle oven rack (with baking sheet on rack below to catch oil drippings), and bake until tender, 18 to 20 minutes.
Meanwhile, heat 1 tablespoon oil in large skillet on medium. Add peppers and cook, covered, stirring occasionally, until tender, 5 to 7 minutes; transfer to plate.
To skillet, add black beans, cumin, smoked paprika, and ¼ teaspoon salt and cook, stirring occasionally, until beans are slightly thickened, 4 to 5 minutes. Fold in poblanos.
In bowl, combine sour cream and lime zest. In second bowl, toss tomato with lime juice and a pinch of salt.
Split potatoes, top with Cheddar if desired, then top with beans, tomatoes, and sour cream. Sprinkle with additional lime zest if desired.