Preheat your oven to 400°F (200°C).

Wash the russet potatoes thoroughly and scrub off any dirt. Use a fork to poke several holes in each potato.

Place the potatoes on a baking sheet and bake for 45–50 minutes, or until they are soft when pierced with a fork.

While the potatoes are baking, heat a frying pan over medium heat.

Add the ground beef and cook it until it is fully browned and no pink remains. Break it apart with a spatula as it cooks.

Drain any excess fat from the pan.

Add the taco seasoning mix and ½ cup of water to the beef. Stir well and allow the mixture to simmer for about 5 minutes until the sauce thickens.

Once the potatoes are done baking, remove them from the oven and let them cool slightly.

Slice each potato lengthwise and gently fluff the inside with a fork to create a soft base for the toppings.

Spoon a generous portion of the seasoned taco beef onto each potato.

Sprinkle shredded cheddar cheese over the hot beef so it begins to melt.

Top with a dollop of sour cream, followed by chopped green onions and diced tomatoes.

Serve immediately while the potatoes are warm and the cheese is gooey.