Fill a pot with water and add the potatoes, bring to a boil.
Boil for approximately 20 minutes or until you can just pierce them with a fork. Drain and let cool.
Once the potatoes are cool, cut them in half and carefully scoop out the flesh (leave enough potato around the skin so it doesn’t fall aparand put in a medium bowl.
Heat the olive oil in a skillet on medium-high heat and sauté the pepper and scallions, and Beyond Meat Crumbles (is usinuntil softened, approximately 7 minutes.
Add 1 tsp chili powder, 1 tsp cumin, and salt and pepper to taste and stir to combine. Cook for 1 minute and remove from the heat.
Cut the avocado in half and remove the pit. Scoop out the flesh and mash in a medium bowl with the remaining 1 tsp chili powder, 1 tsp cumin, lime juice, and salt and pepper to taste.
Add the pepper, onion, and crumble mixture to the reserved potato and stir to combine.
Fill the potato skins with the potato mixture and top with the avocado and garnish with the cilantro, scallion, and tomato