Ensure the potatoes and other ingredients are completely cooled before assembling to prevent condensation. These jars will keep in the fridge for 3 days.
If you don't like dijon mustard simply leave it out.
I used sour cream in this recipe for that loaded baked potato vibe, but you can stick to greek yoghurt if you wish, or use lighter mayo.
I use 500ml jars to store mine. You can use bigger ones, if you wanted to carry lettuce just pack it at the top to keep it fresh. You can obviously just store in tupperwares too.
I like to use streaked bacon rashers and red leicester cheese to give this some flavour, but you can swap to bacon medallions and reduced fat cheddar if you prefer.