Wash the potatoes, pat them dry with paper towel. Put potatoes in large bowl and toss with olive oil and sea salt, make sure all potatoes are covered with a thin layer of oil.

Pour potatoes onto baking sheet. Bake for approximately 30 minutes or until softened, should be able to pierce easily with a fork. Remove from oven and allow the potatoes to cool.

Once cooled, using a paring knife cut the top off the potatoes and scoop out the potato, leaving the skin and a thin layer of potato for support. I used a melon baller to easily scoop the potato out.Place the potato into a medium size bowl. Place the potato skins back onto the baking sheet.

Once all potatoes have been scooped, mash up the potato in the bowl using either a masher or a fork. (If potato isn't mashing easily, you can microwave it for a few minutes to make it softer.)

Pour in the almond milk and continue mashing. Should become creamier and softer. Use more if needed to reach desired consistency.

Add in the bell pepper, broccoli, and green onion. Stir to combine. Add in the black pepper and garlic salt to taste. Stir to combine.

Spoon the potato mixture back into the potato skins. I used a cookie scoop to easily refill the potato skins. Add extra on top so the filling comes out of the top of the potato.

Place baking tray back in oven and cook for an additional 10 minutes until the top of the potatoes are slightly crispy.

Serve immediately and enjoy!