Samosa stuffed baked potato

From Veganomicom, this is something to think about making if you have some leftover baked potatoes. Essentially a scooped out potato with the filling mixed with spices, and then placed back in the potato skin shell.

4 large baked potatoes cooled
1/4 cup soy unsweetened non dairy milk, water or vegetable broth
1 tablespoon oil
1 tsp yellow mustard seed
1 tsp crushed coriander seeds
1 cup diced  onion
1 cup diced carrot
2 cloves minced garlic
2 tsp. grated fresh ginger
2 tsp. ground cumin
1/2 tsp turmeric
1/2 tsp salt
1/2 cup frozen peas
juice of 1 lemon

Slice potatoes in half lengthwise and scoop out insides leaving about 1/2 inch of potato in skin. Mash the potato insides with the milk and set aside the skins.

Preheat oven to 400 F

Heat the oil in a large skillet over medium heat, Add mustard seeds and coriander seeds. The mustard seeds should start to pop. If not, turn heat up a bit. Keep a lid on the pan and let them pop for about a minute. Add the onions and carrot and saute for 7 - 10 minutes or until onion begins to brown.

Add garlic and ginger, cumin, turmeric and salt and continue to saute. Add a splash of water if it seem dry. Add potatoes and mix well in pan. Add a bit more water if it looks too dry. Cook until potatoes are heated through, then add frozen peas, and cook until those are heated. Add the lemon juice and stir in until  well incorporated.

Scoop and press  the filling into the potato shells. Place potato halves on a baking sheet  and bake for 20 minutes. Serve.