How to Make It
Preheat broiler to low with oven rack 6 inches from heat. Place tomatillos, garlic, and jalapeño on a rimmed baking sheet. Broil until well browned, 15 to 18 minutes, flipping vegetables halfway through broiling. Let cool 5 minutes. Remove and discard jalapeño stem and garlic skins.
Stir together beans, quinoa, lime juice, oregano, cumin, and 1/4 teaspoon salt in a medium bowl; set aside.
Prick potatoes all over with a fork. Place on a microwave-safe plate and microwave at high until just tender, 10 to 12 minutes. Pulse broiled tomatillo, garlic, and jalapeño in a food processor 4 times. Transfer to a bowl; stir in chopped onion, chopped cilantro, and remaining 1/4 teaspoon salt.
Stir together yogurt and cheese in a bowl. Split potatoes lengthwise; fluff flesh with a fork. Top evenly with bean mixture, tomatillo salsa, and yogurt mixture. Drizzle evenly with hot sauce. Top with cilantro leaves and onion slices, if desired.