1. Preheat your oven to 400°F (200°C). Wash potatoes thoroughly using the firmer side of a dishwashing sponge. Dry the potatoes with a paper towel. Poke several holes in each potato using a fork. Coat the potatoes lightly with oil to ensure crispy skin. Place the potatoes on a baking sheet. Bake for about 1 hour, or until tender when pierced with a fork. 

2. Cook ground beef: heat a skillet over medium-high heat. Add the ground beef to the skillet (no oil needed). Add chili powder, cumin, paprika, onion powder, garlic powder, black pepper, and salt to taste. Cook, breaking up the meat with a spatula, until browned and cooked through, about 8-10 minutes. Drain any excess fat if necessary.

3. Prepare the toppings: mash avocado in a bowl. Add half of the lime juice. Season with salt and pepper to taste. Mix well and set aside. For the tomato salsa, combine diced tomatoes and chopped parsley in a bowl. Add the remaining lime juice. Season with salt and pepper to taste. Grate cheddar cheese and slice green onions.

4. Assemble: remove the baked potatoes from the oven and let them cool slightly. Cut a slit lengthwise on each potato and gently squeeze the ends to open it up. Fluff the inside with a fork. Season the potato flesh with a pinch of salt.

5. Top each potato with: some taco-seasoned ground beef, tomato salsa, a dollop of mashed avocado and sour cream, a sprinkle of grated cheddar cheese. Garnish with sliced green onions. Serve and enjoy.