Preheat your oven to 425°F (220°C). Bake the large potatoes for about 45-60 minutes until soft and tender, or microwave wrapped in a damp paper towel for quicker cooking.

While the potatoes are baking, heat a skillet over medium heat and add your taco-seasoned ground beef or turkey. Cook until thoroughly cooked and no longer pink, about 5-7 minutes. Drain any excess fat if needed.

Stir in the drained black beans and cooked corn to the skillet with the meat. Cook for another 3-4 minutes until heated through. Season with salt and pepper to taste.

Prepare the toppings by dicing the avocado, shredding the cheese, and chopping the green onions.

Once the potatoes are cooked, slice them open down the middle and fluff the insides with a fork.

Generously pile the seasoned meat mixture on top followed by adding shredded cheese, diced avocado, salsa, and a dollop of sour cream.

Finally, garnish with chopped green onions and serve immediately.