Preheat the oven to 425°F. Scrub potatoes and pat dry. Brush with oil then season on all sides with kosher salt and black pepper. (eyeball amounts.) Place onto a sheet pan and into the oven.
Bake for 50-60 minutes or until the tip of a knife easily glides thru the middle and they're cooked through.
While the potatoes bake, heat a large skillet to medium high. Drizzle with 2 Tbsp olive oil, then add ground beef and diced onion. Cook over medium high for 8-10 minutes or until no pink remains. Drain excess fat from pan.
To the pan add crushed tomatoes (or tomato sauce, chili powder, salt, lemon pepper, paprika, cumin, onion powder and granulated garlic. Mix well.
Lower heat to medium-low and simmer for 10-15 minutes. Keep warm until assembling the potatoes.
To Assemble: Use a sharp knife to cut a deep wedge out of the center of each potato around 1-inch wide.Use a spoon to press down the inside of the potato. (You can serve the wedge on the side.)
Divide the taco meat between the potatoes and top with shredded cheese and sour cream or any of your favorite taco toppings.
Serve immediately garnished with green onion.
Notes
You can pop the potatoes back under the broiler to melt the cheese, if desired.