4 large Russet potatoes, scrubbed, baked, and cooked
1/4 cup unsweetened soy milk or vegetable broth, or water
3 tbs. peanut oil
1 tsp. yellow mustard seeds (or whatever kind you've got)
1 tsp coriander seeds, crushed
1 small yellow onion, cut into small dice
1 medium carrot, cut into small dice
2 cloves 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
Extra oil for brushing
To bake a potato: Preheat oven to 400F. Poke the potato with a fork about eight times and wrap in aluminum foil. Bake for about an hour, until easily pierced with a fork. When done, unwrap and let cool.
Slice the cooled backed potatoes in half lengthwise and scoop out the insides, leaving about 1/4 inch of potato in the skin. The easiest way is to hold the potato in the palm of your non-writing hand and use a teaspoon to scoop the potato into a bowl. Go slowly and carefully so as not to break the potato, but don't have to be a perfectionist about it. Mash the potatoes up with the soy milk and set aside the skins.
Preheat the oven to 400F
Heat the peanut oil in a large skillet over medium-high heat. Add the mustard an 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 seed 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. Add the lemon juice to taste and stir to incorporate.
Brush the inside of the potato skins with a 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. You can garnish with some chopped fresh cilantro, if you are so inclined, and serve.