Whole30, Gluten Free, Paleo.
Preheat your oven to 400. Wash and dry the potatoes and pierce the skins of each potato a few times with a fork.
Lay the potatoes on a baking sheet. Drizzle each with olive oil and sprinkle sea salt.
Bake for 45-55 minutes. The skin should be nice and crispy and the inside soft enough to pierce with a fork.
Remove from the oven and allow them to cool until they're not too hot to handle. Don't turn the oven off.
While the potatoes cook, mix all the ingredients together for the special sauce. Cover and refrigerate until you're ready to use it.
Brown the ground beef in a skillet over medium heat, breaking apart and turning often as it cooks. Season with garlic and onion powder and sauté until cooked through.
Shred the lettuce. Slice the tomatoes and pickles.
Cut the potatoes in half longways. Using a spoon, remove most of the insides and set in a bowl to use another time.
Place skin side down back on the baking sheet and bake for about 8-10 more minutes, until they're nice and crispy.
Fill each potato skin with ground beef, pickles, tomatoes, special sauce and sesame seeds.