Preheat the oven to 400°F (204°C).

Scrub the potatoes thoroughly and pierce each multiple times with a fork to allow steam to escape.

Coat the potato skins with olive oil and kosher salt, then place them directly on the center oven rack.

Bake for 45 to 60 minutes, or until the internal temperature reaches 210°F (99°C) and the skin is crisp.

While potatoes bake, brown the ground beef in a large skillet over medium-high heat until no pink remains.

Drain any excess rendered fat from the skillet.

Add the taco seasoning, black beans, and water to the beef. Simmer for 5 to 8 minutes until the liquid has reduced and thickened.

Remove potatoes from the oven and slice open lengthwise.

Fluff the interior of the potatoes with a fork and divide the beef and bean mixture evenly among them.

Top with shredded cheddar cheese, sour cream, salsa, and jalapeños before serving.