Preheat your oven to 400°F (200°C). Scrub the russet potatoes and pierce each potato several times with a fork.

Coat the pierced potatoes with olive oil and season with salt and pepper. Bake for 45–60 minutes until tender.

While the potatoes bake, heat a skillet over medium heat and brown the ground beef. Add taco seasoning and a splash of water, stir and simmer for 3–5 minutes.

Once potatoes are tender, remove from oven and slice each potato lengthwise to create a pocket. Fluff the insides and fill each with the beef mixture.

Sprinkle shredded cheese over filled potatoes and return to oven for an additional 10–15 minutes until cheese is melted.

Let the potatoes cool slightly, then top with sour cream, green onions, diced tomatoes, olives, and cilantro before serving.