Pre-heat oven to 400 degrees.

Pierce each potato with a fork about 4-5 times and then place into the oven for 40-50 minutes until the skins start to become crispy.

Grill Carne Asada Meat on medium to high heat for approximately 5 minutes each side depending on the thickness of the meat.

Remove from grill and cut into bite size pieces.

Once your potatoes are finished cooking remove from heat and let cool until able to handle.

Cut each potato down the middle long wise.

Using a spoon or melon baller, scoop out the inside of the potato till there is a quarter inch left of potato till the flesh.

Rub the inside of the potatoes with the olive oil and sprinkle the salt over each of the eight potato halves.

Place back into the oven on a cookie sheet for approximately 10 minutes allowing for the inside of the potato skin to crispy up and golden.

Remove from oven and divide the chopped up carne asada among the skins and top with shredded cheese.

Place under the broiler till melted and golden for 4-5 more minutes until heated through.

Top each skin with a sprinkle of the cotija cheese, a dollup of sour cream, salsa and guacamole and green onion.