Step 1

Pierce potatoes several times with a fork. Microwave for 5 minutes, or until soft.

Step 2

In a microwave-safe bowl, microwave crumbles for 1 minute, or until thawed. Add taco seasoning, and mix well.

Step 3

Slice off a long 2-inch wide strip of potato skin from the top of each potato. Carefully scoop out the insides. Discard half of the potato pulp (or reserve for another use).

Step 4

Add remaining pulp to the bowl of crumbles, along with 1 tbsp. sour cream. Mix well. Scoop mixture into the potatoes, and top with cheese. Microwave for 1 minute, or until hot.

Step 5

Top with tomatoes, remaining 2 tbsp. sour cream, and scallions.