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 of the potatoes. Sprinkle ½ teaspoon of salt evenly over the surface of the oil-rubbed potatoes.

Bake the potatoes for 1 hour to 1 hour 15 minutes, or until fork tender when poked.

While potatoes are baking, prepare the taco filling by adding remaining 1 tablespoon olive oil, ground beef, diced yellow onion, salt, and black pepper to a large skillet. Cook and brown the beef for 5-6 minutes until no pink remains. Drain excess fat.

Add taco seasoning and water to the skillet, stir to combine, bring to a low boil, then simmer for 3-5 minutes until thickened. Remove from heat.

Remove potatoes from oven, cut a slit down the center of each, and let cool for 5 minutes.

Gently fluff inside the potatoes and scoop out 1-2 tablespoons to create space for the filling.

Stuff each potato with the seasoned beef. Top with shredded cheese, diced tomatoes, guacamole, sour cream, cilantro, and green onions as desired.