Preheat oven to 400° and line a sheet tray with parchment paper.
Wash and poke holes in the potatoes, brush with avocado oil and bake for about 40 minutes or until tender. (If the bacon is not cooked, this would be a great time to bake it on a separate sheet tray. Check it around 20 minutes.)
While potatoes are cooking, make the meat mixture. In a large skillet add the beef, garlic oil, salt, pepper and cook over medium heat for about 5- 7 minutes or until the beef is cooked. Drain excess fat.
Add in the mustard, coconut aminos, tomatoes, peppers, and green onion. Continue cooking mixture, while stirring until the pepper are tender and the mixture is thick- 10-15 minutes. Add in the pickles.
Remove potatoes from the oven and let cool for about 10 minutes, then cut the potatoes in half and scoop out most of the inside. A cookie scoop works best for this. It removes the filling without ruining the skin.
Brush both sides lightly with avocado oil again and bake face down on the sheet tray for 7 minutes.
Turn over and bake 5 minutes.
Fill with meat mixture and bake for 10-12 minutes.
Top with crispy bacon and serve hot.