How to make it:
Preheat oven to 375° F. Rinse and rub the potatoes clean; stab a few times with a fork. Bake for 1 hour, turning over after 30 minutes. You can easily sub out for a sweet potato if you like as well; however, cook at 415° for 10-12 mins. Check for doneness with a fork - it'll slide in and out of the potato easily.

Heat the oil (or ghee) in a skillet on medium heat. Dice the shallot and cook until translucent. Mince the garlic cloves and add to the skillet. Cook for 30 seconds and then add in the thawed ground beef. Cook until no longer pink.

Add in all of the other ingredients: coconut aminos, acv, tomato paste, ketchup dijon, chili powder and salt. Continue to combine on low-medium heat. You want to cook down the tomato paste a bit.

Set aside off the heat when everything is done.

Remove the potatoes from the oven and let cool for 10 mins or until they're manageable to handle. Slice down lengthwise and fluff up the inside with a fork. Divide the meat mixture and pile onto the potatoes.

Top with sliced pickles, sauce and Enjoy!

Be sure to read your labels if you're on a round of Whole30.