reheat your oven to 475 degrees. Scrub the potatoes and prick them several times with a fork. Bake for 60 to 75 minutes until they are soft.

While the potatoes are baking, cook the ground beef and chopped onion in a nonstick pan until the beef is fully cooked, breaking it into small pieces with a wooden spoon.

Add the taco seasoning and 1/4 cup of water to the beef mixture. Cook for another minute, then remove from heat.

Once the potatoes are done, let them cool for 10-15 minutes. Remove a sliver of skin from the top of each potato and scoop out the potato pulp into a large bowl. Add the sour cream and milk to the potato pulp and mash until smooth.

Stir in about 3/4 of the taco mixture. If you think there will be too much meat, you can save the remaining 1/4 for another meal like a quick quesadilla or tortilla pizza. Alternatively, you can mix it all in. Fold in 3/4 cup of shredded cheddar cheese.

Taste the mixture and adjust the seasoning if needed. Taco seasoning can be salty, so you might not need to add any extra salt.

Stuff the mashed potato mixture back into the potato skins. Place them in a baking dish. Sprinkle the remaining cheddar cheese on top and bake at 350 degrees for 20 to 25 minutes.

Serve topped with green onions, salsa, and extra sour cream.