Wash and dry all produce. Remove stems and seeds from green peppers, then cut into 1/2-inch squares. Trim, then thinly slice scallions, separating greens and whites. Core and seed tomatoes, then cut into 1/4-inch pieces.

Using a fork, prick potatoes all over, then rub with a drizzle of olive oil. Season skin with salt and pepper. Place in a large microwave-safe bowl. Microwave on high for 5 minutes. Using tongs, flip over potatoes in bowl. Continue microwaving until tender, 3-5 minutes more. Set aside to cool slightly.

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add green peppers and scallion whites. Cook, stirring, until softened and lightly browned, 4-5 minutes. Push to one side of pan.

Add beef, Southwest spice, chili powder, and a large pinch of salt and pepper to empty side of pan. Break up meat into pieces and cook, tossing occasionally, until cooked through, 4-5 minutes. (TIP: Try to keep the veggies and beef separate.) Drain any excess grease from pan, then toss veggies into beef. Add half the tomatoes. Cook, tossing, until starting to release juices, about 2 minutes. Season with salt and pepper. Remove from heat and set aside.

Halve each potato lengthwise once cool enough to handle. Using a fork, fluff insides of potatoes, keeping flesh inside skins. Mash 2 TBSP butter into fluffed potatoes (use 1/2 TBSP per potato half, using your fork to melt and combine).

Divide potato halves between plates. Scatter beef and veggie mixture and remaining tomatoes over. Sprinkle with cheese. Dollop with sour cream and garnish with scallion greens. Drizzle with hot sauce to taste.