Preheat oven to 425℉. Spray all sides of the russet potatoes with cooking spray and sprinkle with salt and pepper. Wrap each potato individually in aluminum foil and place them on a baking sheet, then bake for about 1 hour, depending on the size.

While the potatoes bake, marinate the carne asada. In a large zip-top bag or baking dish, combine steak, 1 tablespoon of the olive oil, soy sauce, orange juice, salt, garlic powder, onion powder, cumin, chili powder, and black pepper until well coated. Refrigerate and marinate the steak for 45 minutes.

Discard the marinade. Heat the remaining olive oil in a large skillet over medium-high heat. Add the steak and cook until all the juices have been absorbed and the meat begins to brown and sear, about 10 to 12 minutes. Set aside.

Check the potatoes for doneness, making sure they're fork-tender. Unwrap each potato and cut in half, fluffing the potato with a fork. Season with salt and pepper if desired.

Build papas locas. Sprinkle shredded cheese on each potato, then add carne asada, pico de gallo, guacamole, and a drizzle of Mexican crema.