Wash and scrub the potatoes. Pierce them several times with a fork.
Microwave for 5-8 minutes, flipping once until they are tender.
Allow the potatoes to cool enough to touch.
Preheat the oven to 425.
Slice the potatoes in half and carefully scoop out the insides leaving a small barrier ¼ inch barrier of potato behind and the skin.
Coat the potatoes with the olive oil and sprinkle with salt and pepper.
Bake the potatoes for 3-5 minutes on each side or until they turn crispy.
Remove from the oven and fill with the Greek Yogurt Guacamole. Top with the red onion, tomato, green onion and jalapeno.