1Heat oven to 425°F. Pierce potatoes with fork. Bake 1 hour or until tender. Cool 30 minutes.
2Cut each potato lengthwise in half; carefully scoop out potato pulp, leaving 1/4-inch shells. (Save potato pulp for another use.) Place potato shells, skin sides down, on cookie sheet. Spray potato shells with cooking spray. Sprinkle evenly with taco seasoning mix and cheeses.
3Bake 10 minutes or until cheese is melted.
4Serve potato skins with sour cream. Sprinkle with chiles, onions and pepper.