1 cup shredded cheddar cheese, plus more for topping
guacamole, for serving
How to Make It
Preheat the oven to 350°F (180°C).
Carefully pierce the potatoes all over with a fork. On a baking sheet, rub the potatoes with 1 tablespoon of olive oil and sprinkle with the salt.
Bake the potatoes for about 1 hour, until tender (If making more potatoes, add an additional 15 minutes of cook time per potato.) Remove from the oven and let cool.
Heat the remaining tablespoon of olive oil in a large skillet over high heat. Add the ground beef and cook until no longer pink, about 7 minutes. Add the taco seasoning, black beans, and tomatoes and stir to incorporate. Cook until the beans are warmed through, another 2–3 minutes. If desired, drain off any excess liquid.
Once the potatoes are cool enough to handle, cut in half vertically and scoop the potato flesh from each half into a large bowl, leaving a ¼-inch-thick wall of flesh in each potato shell. Arrange the shells, cut side up, on the baking sheet.
Add the ground beef mixture and cheddar cheese to the bowl with the potato flesh. Mix well.
Scoop the potato and beef mixture into the potato shells and top with more cheddar cheese.