Preheat the oven to 425°F. Place one rack in the middle and a piece of aluminum foil on a rack below it.

Rinse the potatoes clean and pat dry. Stab each potato all over one side with a fork. Rub each potato with olive oil and sprinkle with salt. Place the potatoes, stabbed side up, directly on the middle rack and bake 45 to 60 minutes (depending on size), or until a knife inserts smoothly into the center,

When there is about 10 to 15 minutes left on the potatoes, start the taco filling. In a large saucepan, heat the olive oil (start with 1 tablespoon and add more if needed) over medium heat. Add the onions and bell pepper and cook for about 5 minutes, or until just starting to soften. Add the garlic and jalapeños and continue to cook for an additional minute.

Add the ground beef to pan and cook, breaking up with a wooden spoon, until browned through. (NOTE: if you are using a higher fat ground beef, drain off any excess fat before adding the taco seasoning.) Mix together the taco seasoning in a small bowl and then sprinkle over the taco mix. Pour the lime juice over the top and stir to combine.

Meanwhile, make the avocado crema. In a food processor, add the avocado, cotija, chipotle in adobo sauce, yogurt, lime juice, a handful of cilantro, and a large pinch of salt and pepper. Process until smooth.

When the potatoes are done, plate them and carefully slit them open down the middle, squeezing at the ends to open them up. Fill them with the taco meat and tops with the avocado crema and any additional fixings you desired: cilantro, tortilla strips, cheese, sour cream!

Enjoy!