Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
Use your hands to coat washed potatoes with ghee and bake for 60 minutes.
While the potatoes cook, prepare the potato salad. Start by hard boiling the eggs and cooking the bacon.
Once eggs are cooked and cooled, peel and chop into cubes, then set aside in a large bowl. Chop the bacon into small pieces and set aside as well.
Measure and combine the mayo, mustard, apple cider vinegar, 3/4 of your bacon and spices to the bowl with the eggs.
Remove the potatoes from the oven and allow to cool to the touch.
Once cool, slice in half and scoop out the center into the bowl with the filling that has been started. Tip: the potatoes are easier to scoop out if the insides are a little warm!
Spoon tiny bits of bacon grease onto each potato skin and spread evenly.
Place potato skins back into the oven face up for five minutes, then flip face down and bake for five more minutes.
Remove the skins from the oven and allow to cool. Stuff the skins with the potato salad and top with green onions, extra crumbled pieces of bacon and any leftover fresh herbs.
