Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil.

Place the large baking potatoes onto the baking sheet, drizzle 1 tablespoon of olive oil over the potatoes, and gently rub the oil over the outer surface. Sprinkle 0.5 teaspoon of salt evenly over the surface of the oil-rubbed potatoes.

Bake the potatoes for 60 to 75 minutes, or until fork tender when poked.

While potatoes bake, prepare the taco filling. In a large skillet over medium-high heat, add the remaining 1 tablespoon olive oil, lean ground beef, diced yellow onion, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Cook and brown the beef for 5-6 minutes, or until no pink remains. Drain any excess fat from the skillet.

Add the taco seasoning and 0.75 cup water to the skillet of cooked and drained ground beef. Stir to combine. Bring the mixture to a low boil, then reduce the heat and simmer for 3-5 minutes or until the sauce has thickened and most of the water has evaporated. Stir often to prevent burning. Remove the skillet from heat and set aside.

Once the potatoes are fully cooked and fork-tender, remove them from the oven and cut a slit down the center of each potato with a sharp knife. Allow them to rest for 5 minutes before handling. When cool enough to handle, gently push on the ends of one potato until the center pops open at the cut.

With a small fork, gently fluff or break up the inside of the baked potato, then scoop out 1-2 tablespoons of the baked potato to make space for the taco fillings.

To fill the taco potatoes, evenly divide the taco-seasoned beef into the opening of each baked potato.

Once your potatoes are stuffed with the taco-seasoned ground beef, top with shredded cheddar cheese, diced tomatoes, a dollop of prepared guacamole, a dollop of sour cream, and a sprinkle of chopped fresh cilantro or thinly sliced green onions. Customize toppings according to individual preferences for serving.