Yummy in my tummy! Someone put these in my mouth right now!

Directions
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean, then poke a few holes in each with a fork. Place them on a baking sheet and bake for approximately 1 hour, or until the potatoes are tender when pierced with a fork.
While the potatoes are baking, heat a large skillet over medium-high heat. Add the ground beef, cooking and breaking it apart until browned. This should take about 5-7 minutes.

Drain any excess fat from the skillet, then stir in the taco seasoning mix and water. Reduce heat to medium and let it simmer for about 5 minutes, or until the mixture thickens.
When the potatoes are done, remove them from the oven and let them cool slightly. Carefully cut each potato in half lengthwise and scoop out some of the insides, leaving about 1/4 inch of potato on the skin.
Fill each potato half with the taco meat mixture, then top with shredded cheddar cheese.
Return the stuffed potatoes to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
Optional: Top with a dollop of sour cream, sliced green onions, chopped tomatoes, and cilantro before serving.
Variations & Tips
For a spicier version, add some diced jalapeños to the taco meat mixture. If you prefer a leaner option, ground turkey or chicken can be substituted for the ground beef. You can also experiment with different cheeses, such as pepper jack or Monterey Jack, for a unique flavor. For a vegetarian option, swap the ground beef with a mixture of black beans and corn seasoned with taco spices.