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Prick the potatoes all over with a fork, just piercing the skin.
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Place the potatoes on a baking tray and brush them all over with olive oil.
¼ cup olive oil
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Sprinkle them with the salt and rub it in.
1 tablespoon kosher salt
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Bake for 1 hour or until a toothpick or knife slides in easily with no resistance. If it is not done in an hour, I start checking every additional 10 minutes. Timing depends on how big the potato is, if they are on the smaller side, start checking at 45 minutes.
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While the potatoes are baking, make the taco meat. Place a large skillet over medium-high heat. Add the beef, breaking it up into crumbles, and cook until there is no pink left, stirring occasionally, about 8-10 minutes. Drain off any excess fat.
1 pound lean ground beef
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Add the taco seasoning, garlic powder, cumin, and onion powder, stir to combine and allow to cook for 1 minute until fragrant, stir constantly so the seasonings don’t burn on the bottom.
1 ounce packet taco seasoning,1 teaspoon garlic powder,1 teaspoon ground cumin,1 teaspoon onion powder
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Stir in the water and salsa, reduce heat to low and allow it to simmer until most of the liquid is evaporated, 10-15 minutes, stir occasionally. Cover and keep warm until potatoes are ready.
3/4 cup water,1/2 cup salsa
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Once the potatoes are ready, slice the top open, pinch the sides and press down and in to open the potato. Fluff the potato insides with a fork.
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Divide the taco meat among the potatoes. Add your favorite toppings and serve.
your favorite taco toppings
