Poke fork holes along the top of 6 large/fat scrubbed potatoes, brush with oil, and cook for 1 hour at 450 degrees. If they aren’t soft at the end, cook in 15 minute intervals until soft.
Remove from oven and set aside to cool for 15 minutes.
While potatoes are cooling, combine olive oil, ground beef, onions, bell peppers, taco seasoning, salsa, and water in a large skillet. Cook over medium-high heat for 15 minutes, stirring frequently until vegetables are soft and everything is cooked through. Add more water if mixture becomes too dry.
Cut a rectangle pattern out of the top of each potato, and dig out the insides of each one. *Make sure to leave a about 1/4" potato on the inside so that the skin doesn’t collapse.*
In a large bowl, mash together potato, cheese, and sour cream until blended. Fold in meat mixture.
Scoop into hollowed potatoes, making sure to overstuff them. Brush outsides with more oil, and cook another 15-20 minutes.
Remove from oven, add toppings as you like, and serve as desired.
Notes
The calories shown are based on the recipe making 6 potatoes, with 1 serving being 1 potato (no toppings added into the calorie count). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**