Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil for easy cleanup, if desired.

Wash the russet potatoes thoroughly, then pierce them several times with a fork. Rub a light coating of olive oil or cooking spray on the potatoes, then sprinkle with salt.

Bake the potatoes in the preheated oven for about 45 minutes, or until they are tender and the skins are crispy. You can check for doneness by inserting a fork into the potatoes.

While the potatoes are baking, in a mixing bowl, combine the sour cream, taco seasoning, and half of the chopped green onions. Mix until well combined and set aside.

Once the potatoes are done, carefully remove them from the oven and let them cool slightly. Then, slice each potato open lengthwise and fluff the insides with a fork.

Divide the seasoned sour cream mixture evenly among the potatoes, then top each potato with shredded cheddar cheese and nacho cheese sauce.

Return the stuffed potatoes to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.

Remove from the oven, sprinkle with the remaining chopped green onions, and season with additional salt and pepper if desired.

For extra spice, consider adding jalapeños or hot sauce on top.

You can customize this recipe by adding ingredients like black beans, corn, or diced tomatoes.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.