Scrub the potatoes with a soft vegetable brush under cool running water. Poke the potatoes all over with a fork. Preheat the oven to 400 degrees and put the potatoes in the center of the oven.
Bake the potatoes for 60 to 75 minutes or until they are slightly soft when squeezed, and you can easily poke them with a fork.
About 20 minutes before the baking time is over, heat a large frying pan over medium heat on the stovetop.
Put the ground beef in the pan and cook it, chopping it with a spatula until it is fully cooked with no pink remaining. Add the garlic and cook just a minute more until the garlic is lightly browned.
Drain any excess grease from the skillet and discard it. Season the meat with salt and pepper, stirring to combine.
To the ground beef, add the paprika, onion powder, cumin, garlic powder, chili powder, and salt. Stir in the water and the salsa. Bring the taco meat to a simmer over medium heat. Put a lid on the pan and simmer the mixture for about 15 minutes to reduce the liquid. If there is still excessive liquid in the pan, remove the lid and continue to simmer until the meat is in a thick sauce.
When the potatoes are finished, remove them from the oven and let them cool for about five minutes. Gently, with a knife, slice the potatoes open lengthwise. Using potholders, squish the ends of the potatoes to open them. Use care so that the potatoes will not break in half completely.
Salt and pepper each potato and scoop about a tablespoon of sour cream into each potato. Use a fork to slightly stir and mash the potato without breaking the skins of the baked potato shell.
Spoon the taco meat into each potato, evenly dividing the meat among the six potatoes. Top the meat with shredded cheese, lettuce, tomatoes, and any other taco toppings that you prefer.Serve the potatoes immediately.