Scrub potatoes and transfer to a pot. Add salt and water to cover potatoes by about two inches. Cook a on medium-high flame for about 25 minutes or until soft.

Slice potatoes open. Using a small spoon, scoop out some of the flesh of each potato to create a well, taking care not to scoop too much so the potato doesn’t fall apart. Set aside the mashed potatoes for later use.

Line a baking sheet with Gefen Parchment Paper and lay the potato skins face-down on the pan. Spray the potatoes with oil spray, then sprinkle salt and pepper. Bake at 400 degrees Fahrenheit for about 25 minutes, until they have a nice crunch.

Meanwhile, sauté carrot, zucchini, garlic, salt, and pepper. Cover the pot and set the flame to medium-low. Allow the vegetables to cook for about 15 minutes, until soft.

Once ready, combine mashed potatoes and vegetables. Spoon mixture into each potato skin. Drizzle with barbecue sauce or spicy mayonnaise.