Preheat the oven to 425 degrees.
On a foil-lined baking sheet, place the potatoes cut side down. Bake for 30 minutes, until fork-tender. Remove from oven and allow to cool.
Meanwhile, heat a large skillet over medium heat. Add coconut oil, onions, garlic, and bell peppers. Cook 2 to 3 minutes, until soft. Add tomato paste, red pepper flakes, and Dijon mustard, stirring well. Add ground beef and cook until browned, breaking up with a spatula. Once cooked through, add honey, apple cider vinegar, and water.
Cover and cook on low 5 to 10 minutes, until liquid has evaporated. Once potatoes have cooled, scoop out potato flesh into a large bowl, and combine with hot meat mixture, stirring well to combine. Refill each potato skin with a portion of this mixture, and return to the oven to finish baking 10 to 15 minutes.