Arrange a rack in the middle of the oven and heat the oven to 425°F (220°C).

Use a sharp knife to make a slit in the middle of each potato. Place the potatoes cut-side-up directly onto the oven rack.

Bake until very crisp and crackly on the outside, about 1.5 hours.

Heat the olive oil in a skillet over medium-high heat.

Add the ground beef and cook until browned, about 5-7 minutes. Drain any fat.

Add the taco seasoning, salt, tomato paste, and water; stir to combine.

Continue cooking over medium-low heat until the sauce has thickened, about 3-5 minutes. Cover and keep warm.

When the potatoes are done cooking, use tongs to remove them from the oven and set on plates.

Carefully cut deeper into the initial slit and gently push the two opposite ends of each potato toward each other to open them and release some steam.

Divide the warm taco beef inside the baked potatoes and immediately top with shredded cheese to allow it to melt.

Finish off with Greek yogurt, salsa, and green onions.