1. Preheat your oven to 400 degrees. Scrub and clean  and dry the potatoes. Prick them multiple times with a fork and lightly brush them with some vegetable oil and sprinkle with salt. Add them to a baking sheet then bake them for 1 hour and 15 minutes.

2. When the potatoes are nearly done baking, start preparing the meat. Cook fully the ground beef, drain any excess grease, then return the meat to the pan. Over medium heat add the 4 tablespoons of taco seasoning and 4 tablespoons of water. Stir until well combined, then turn off the heat.

3. To a large bowl add the cream cheese, sour cream, and butter.

4. When the potatoes are finished baking and are cool enough to handle, carefully cut each potato length-wise to create two long halves. Cut a line all around the perimeter of the potato so you can easily scoop out the center and add it to the bowl with the cream cheese, sour cream and butter. Repeat this step for all of the potatoes then return your potato shells to the baking sheet. (See photos above in post for helpful visuals).

5. Begin mashing the potato mixture, then add in the milk, salt, taco seasoning, and the Cheddar cheese. Continue stirring and mashing until well combined. It’s ok to have some lumps, this doesn’t have to be smooth like mashed potatoes so a little texture is ok.

6. Add some of this potato mixture to each potato shell, creating a well in the center to it’s easy to load with the taco meat. (See photos above in post for helpful visuals).

7. Next, fill each potato with some taco meat then top with more shredded cheese and a few dashes of smoked paprika.

8. Bake the potatoes for another 10 minutes, then broil to make the cheese browned and bubbly.

To serve, garnish with whatever taco toppings you like such as sour cream, guac, red onions, and salsa.