Preheat the oven to 425°F.

Scrub the potatoes clean and pat them dry. Pierce each potato several times with a fork and place directly on the oven rack or on a baking sheet.

Bake for 50 to 60 minutes, or until the potatoes are tender all the way through and easily pierced with a knife.

While the potatoes bake, heat a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.

Add the ground beef and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through.

Stir in the garlic and cook for about 30 seconds.

Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir constantly for about a minute to toast the spices and wake up their flavor.

Pour in the tomato sauce and water. Stir well to combine. Add the black beans and corn if using.

Bring everything to a gentle simmer and cook for 15 to 20 minutes, stirring occasionally, until slightly thickened. Taste and adjust the seasoning if needed.

Slice each baked potato down the center and fluff the inside with a fork. Spoon a generous amount of taco beef over the top.

Add cheese while the potato is still hot so it melts into all the nooks and crannies.

Finish with sour cream, avocado, pico de gallo, cilantro, or whatever toppings make you happy. Serve immediately with lime wedges on the side.