Preheat your oven to 400°F (200°C). Wash and dry the Russet potatoes. Poke holes in each potato with a fork and wrap them in aluminum foil.

Place the wrapped potatoes on a baking sheet and bake for about 60 minutes or until fork-tender.

While the potatoes are baking, heat a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks.

Drain excess grease if necessary and add taco seasoning along with water as directed on the packet. Stir well and simmer for about 10 minutes.

Once the potatoes are done, unwrap them carefully and slice them open lengthwise to create pockets for filling.

Fluff the insides of each potato with a fork, then fill generously with seasoned beef, shredded lettuce, cheddar cheese, sour cream, salsa, and any optional toppings like guacamole or green onions.