Preheat your oven to 400°F. Scrub the potatoes under cool running water and pat completely dry with a kitchen towel. Use a fork to pierce each potato 6-8 times all around, then rub with olive oil and season generously with salt and pepper. Place on a baking sheet and bake for 45 minutes until a fork slides through easily with no resistance.

While the potatoes bake, heat a large skillet over medium heat. Add the ground beef and cook for 6-8 minutes, breaking it up with a spatula until no pink remains and the meat is nicely browned. Drain excess fat by tilting the pan and spooning it out.

Add the taco seasoning to the beef along with 2/3 cup water (or follow packet directions). Stir well and let simmer for 5 minutes until the sauce thickens and coats the meat. Remove from heat and set aside.

When potatoes are tender and easily pierced, remove from oven and let cool for 2-3 minutes. Cut a deep lengthwise slit in the top of each potato, then gently squeeze the ends to open it up and fluff the inside with a fork. This creates more surface area for toppings to nestle into.

Spoon the seasoned beef generously into each potato, then top with shredded cheddar cheese. Return to the oven for 5 minutes, watching closely, until the cheese melts completely and starts to bubble.

Remove from oven and add dollops of sour cream, then finish with green onions, diced tomatoes, black olives, and fresh cilantro. Serve immediately while hot.