Preheat oven to 350°F. Rinse the potatoes and poke a few holes with a fork. Place directly on the middle oven rack and bake until the skins are crisp and the potatoes feel soft. You can test with a fork and if it goes in easily, they're ready. It should take about 1 hour.

In the meantime, set a large skillet over medium-high heat with the oil. Once hot, add the beef and cook, breaking up with a wooden spoon, until crispy and cooked through, about 8 to 10 minutes. Add in the onion and garlic and cook until softened, about 3 minutes longer. Season with the taco seasoning, a pinch of salt and pepper and stir in the tomato paste and chicken stock. Cook over low heat until the sauce has thickened.

Once the potatoes are ready, carefully remove from the oven and while still warm, use a fork to poke a zig-zagging line across the top of each potato. Then crack the spud open by gently squeezing the ends towards the center. It'll pop open and fluff up.

Fill each potato with the seasoned beef and then top with guacamole, salsa, cheese, lettuce, tomato, onion, jalapeños, cilantro and/or sour cream. The toppings are up to you! Serve immediately and enjoy!