Preheat the oven to 400°F. While it heats, dice the tomato and chop the lettuce. Set them aside for topping the potato skins later.

Wash the potatoes well, scrub away any dirt, and pat them as dry as possible with a clean kitchen towel.

Poke each potato several times with a fork. Brush them all over with olive oil, then sprinkle with salt.

Place the potatoes directly on the oven rack and bake for 35-45 minutes, or until they can be easily pierced with a fork.

Transfer the baked potatoes to a plate or cutting board and let them cool for 15-20 minutes, until they're comfortable enough to handle.

Slice each potato in half lengthwise. Using a small spoon, carefully scoop out the flesh, leaving about ⅛ to ¼ inch of potato attached to the skin so it stays sturdy. Save the scooped-out potato for mashed potatoes, or another recipe if desired.

Line a small baking sheet with aluminum foil. Arrange the potato halves cut side down, brush the skins lightly with olive oil, and bake for 8 minutes.

Turn the potato skins over so the cut side is facing up. Return them to the oven and bake for another 8 minutes, until the edges are crisp.

Remove the potato skins from the oven. Sprinkle the shredded cheddar cheese into each one, then top with the warm taco meat. Bake for another 5 minutes.

Top each potato skin with the chopped lettuce, diced tomato, and a dollop of sour cream.

Serve and enjoy!