Preheat the oven to 400°F.

Wash and scrub the potatoes, then pierce them several times with a fork.

Rub the potatoes with olive oil and sprinkle with salt.

Place them directly on the oven rack and bake for 45-60 minutes, or until tender.

In a large skillet over medium heat, combine the cooked ground beef or turkey, black beans, corn, chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Stir well and cook for about 5-7 minutes until heated through.

Once the potatoes are done, remove them from the oven and let them cool for a few minutes.

Carefully cut each potato in half lengthwise and gently scoop out some of the flesh to create a small well.

Spoon the taco mixture into each potato half, then top with shredded cheddar cheese.

Return the stuffed potatoes to the oven for an additional 10 minutes, or until the cheese is melted and bubbly.

Remove from the oven and top with diced tomatoes and sliced green onions. Serve with a dollop of sour cream on the side.