Preheat the oven to 400*F. Wrap potatoes individually in foil and bake for 60-75 minutes until a knife easily slices through the center.
Unwrap potatoes and let cool.
When potatoes have cooled some, slice off about 1/4 to 1/2 inch horizontal top of the potato. Carefully scoop out potatoes, reserving the insides of one potato. Set aside the potato shells.
Mash the insides of one potato with the plain yogurt. Stir in salt and 3/4 cup cheese. Then fold in leftover taco meat.
Pack the mixture into the potato shells until full. Bake for 15-20 minutes. Top each potato with remaining cheese (about 2 tablespoons per potato) and bake for 5-10 minutes until cheese is bubbly. Enjoy!
*To freeze, wrap stuffed potatoes (that are not topped with cheese) individually. Freeze. When ready to cook, transfer potatoes to a baking sheet. Put in the oven and heat the oven to 400*F. Bake for 45 minutes. Top with cheese, and bake another 5-10 minutes until cheese is bubbly. Enjoy! *Look for the smaller potatoes usually in bulk bags of potatoes.
Recipe from Living Well Kitchen https://blog.memeinge.com/twice-baked-taco-potatoes/