Makes 8 potato halves. Takes 20 minutes after taters are baked.
4 large Russet potatoes, scrubbed baked and cooled
1/4 cup unsweetened soy milk or vegetable broth
3 tbsp peanut oil
1 tsp yellow mustard seeds
1 tsp coriander seeds, crushed
1 small yellow onion, cut into a small dice
1 medium-size carrot, cut into a small dice
2 cloves of garlic, minced
2 tsp grated fresh ginger
2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp salt
1/2 cup frozen peas, rinsed
juice of 1/2 lemon
Slice cooled potatoes in half lengthwise and scoop out the insides, leaving about 1/4 inch of potato in the skin. Mash the potatoes with soy milk and set aside the skins.
Preheat the oven to 400 degrees.
Heat the peanut oil in a large skillet over medium-high heat. Add the mustard and coriander seeds. The mustard seeds should begin to pop; if they don't pop in a minute or two, turn the heat up. Let the seeds pop for about a minute (put a lid on them so you don't get splattered), add the onions and carrots, and saute for 7 to 10 minutes, until the onions begin to brown.
Add the garlic and ginger, and saute for a minute more. Add the cumin, turmeric and salt with a splash of water, stir well, then add the potatoes, mixing everything well. Add a little extra water if it looks too dry. Cook until the potatoes are heated through, then add the peas and cook until those are heated through. Add the lemon juice to taste and stir to incorporate.
Brush the inside of the potato skins with la little bit of oil. Then scoop the filling into the skin, pressing gently to hold the filling in place. Line the potato halves on a baking sheet and bake for 20 minutes.