Caitlin Jesson

1: To pickle onions and jalapenos, add them to a large jar and cover with distilled white vinegar until fully submerged. Refrigerate for at least an hour before serving.

2: Preheat oven to 400°F. Poke holes all around the potatoes with a fork, then transfer to an aluminum foil-lined baking sheet and bake until fork tender, about 1-1.5 hours depending on the size of the potatoes.

3: Add 2 tbsp olive oil to a large skillet over medium high heat. Add ground beef to hot oil, then mix in taco seasoning. Cook meat until browned on all sides, breaking it apart as you go.

4: Toss lettuce in desired dressing.

5: To make chipotle sauce, add 2 chipotles in adobo sauce, ⅓ cup coconut or greek yogurt, juice of ½ lime, and ½ tsp salt to a high-speed blender and blend until smooth.

6: Slice down the center and empty out the inside of the potato to create a hollow taco shell with the potato skin.

7: Add lettuce to your potato skin, then stack high with ground beef, avocado, pickled onion, and jalapeno. Garnish with fresh cilantro and finish with a drizzle of chipotle sauce.