Your favorite taco toppings: shredded cheesegreen onions, sour cream, tomatoes, etc.
Prepare the baked potatoes and set them aside to cool for at least 10 minutes.
Meanwhile, heat a large skillet over medium heat and add the ground beef, diced onion and minced garlic. Season with salt and pepper. Cook until no longer pink, breaking up the meat with a spatula. Drain.
To the ground beef, add the taco seasoning, water and salsa. Stir to combine then bring to a simmer over medium heat. Cover and reduce heat to low. Simmer for 15 minutes. If there is too much liquid, simmer with the lid off for a bit.
Gently slice open potatoes lengthwise and squeeze the sides to open, careful not to let them break in half completely.
Season the potato with salt and pepper, and mash with a little sour cream. Divide the taco meat among the potatoes and top with freshly shredded cheddar, green onions or any of your favorite taco toppings.
Gently slice open the potatoes and squeeze from the sides. You want to avoid the potato splitting all the way down the sides and falling open – it’s just prettier, and it will allow all the topping to be inside the potato instead of just laying on top.
Salt the potato flesh before adding any toppings for optimal potato flavor. Potatoes need a lot of salt, it what really brings out their flavor, so don’t skimp here.
After the salt, add sour cream and mash it into the potato a little for extra creamy texture.
Serve your stuffed baked potatoes in pasta bowls (aff) if you have some on hand. They are deeper than a plate but not as deep as soup bowls, making it easy to catch the potato and stuffing for easier eating.