Preheat oven to 425°F. Scrub potatoes and pat dry with a paper towel. Pierce each with a fork several times. Rub with olive oil and season with salt. Place potatoes onto top rack with a pan underneath to catch any drippings. Bake for 45 minutes or until potatoes are tender when squeezed.

Meanwhile, heat a skillet over medium and add beef. Cook and stir to crumble until no longer pink; set aside.

For the salad: Slice cucumber and chop 2 peaches. Combine in a large bowl with spinach and almonds.

For the dressing: In a small bowl, whisk together lemon juice, yogurt, oil, basil and honey. Pour over salad and toss to coat.

Slice remaining 2 peaches. Split potatoes open and top with beef and shredded cheese. Serve with side salad and peach slices.