Preheat the oven to 400°F.

Poke the potatoes all over with a fork. Place them on a baking tray, brush with olive oil, and sprinkle with salt.

Bake for 45-60 minutes, or until a knife slides in easily. Check smaller potatoes at 45 minutes and continue cooking, if needed, in 10-minute intervals.

While the potatoes bake, cook the taco meat. Heat a large skillet over medium-high heat and brown the ground beef, breaking it up as it cooks. Cook until no longer pink, about 8-10 minutes. Drain excess fat, if needed.

Stir in taco seasoning, garlic powder, cumin, and onion powder. Cook for 1 minute, stirring constantly.

Add water and salsa, stir, and reduce to low heat. Simmer for 10-15 minutes until most of the liquid evaporates, stirring occasionally. Then cover and keep warm until potatoes are ready.

When the potatoes are done, slice open the tops, pinch the sides and press down and in to open the potatoes. Fluff the insides of the potatoes with a fork.

Top each potato with taco meat and your favorite toppings. Serve immediately.