Beef Taco Loaded Potatoes

Using a fork, prick potato all over, then rub with a drizzle of olive oil. Season skin with salt and pepper. Place in a large microwave-safe bowl. Microwave on high for 5 minutes. Using tongs, carefully flip over potato in bowl. Continue microwaving until tender, 3-5 minutes more. Set aside to cool slightly.

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and scallion whites. Cook, stirring, until softened and lightly browned, 4-5 minutes. Push to one side of pan.

Add beef, Southwest spice, chili powder, and a large pinch of salt and pepper to empty side of pan. Break up meat into pieces and cook until browned and cooked through, 4-5 minutes. (TIP: Try to keep the veggies and beef separate.) Drain any excess grease from pan, then toss veggies into beef. Add half the tomato to pan and cook, tossing, until starting to release juices, about 2 minutes. Season with plenty of salt and pepper. Remove pan from heat.

Halve potato lengthwise once cool enough to handle. Using a fork, fluff insides of potato, keeping flesh inside skins. Mash 1 TBSP butter into fluffed potato (use ½ TBSP per potato half, using your fork to melt and combine).