Preheat your oven to 400°F (200°C).
Wash the baby Yukon potatoes thoroughly and pat them dry. Pierce each potato a few times with a sharp knife.
Place the potatoes on a baking sheet and bake for about 40-45 minutes or until they are fork-tender.
Once cooked, let the potatoes cool slightly, then cut each in half lengthwise and scoop out a bit of the flesh.
Brush the insides of the potato skins with melted butter and sprinkle with coarse sea salt.
In a mixing bowl, combine the beef crumbles, black olives, diced tomato, and half of the cheddar cheese. Spoon this filling into each potato skin.
Sprinkle the remaining cheddar cheese over the filled potato skins.
Return the stuffed potato skins to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Top with sliced green onions and serve with sour cream and salsa on the side.
