Preheat your oven to 400°F (200°C) and scrub the baking potatoes under cold water. Pierce each potato several times with a fork, rub with canola oil, and sprinkle with kosher salt.

Place the prepared potatoes directly on the oven rack and bake for about 1 hour, rotating halfway through. Allow to cool slightly after baking.

In a skillet over medium heat, cook the ground beef and diced onion for 7-10 minutes until browned. Drain excess fat.

Stir in ketchup, yellow mustard, hamburger seasoning, seasoned salt, and garlic powder. Let simmer for 3-4 minutes.

Slice off the tops of the cooled baked potatoes and scoop out the insides into a bowl, leaving a sturdy shell.

Mix potato flesh with heavy whipping cream, butter, garlic powder, kosher salt, black pepper, and half the cheddar cheese until smooth.

Spoon the mixture back into the potato shells, top with the beef mixture, and sprinkle remaining cheddar cheese.

Preheat the oven to 350°F (175°C) and place stuffed potatoes on a baking sheet. Bake for 15-20 minutes until heated through.

Optional: Broil on high for 1-2 minutes for a crispy top.

Garnish with diced pickles and fresh tomatoes before serving.