Stuffed.

Don’t forget the Book Club.  Head over to the forum and introduce yourself.  E-mail me if you need help.

Here’s a recipe from Veganomicon my favorite cookbook that happens to be Vegan.

4 large Russet potatoes, scrubbed, baked (poke em repeatedly with a fork, wrap them in foil, bake in a 400 degree oven for an hour) and cooled
1/4 cup vegetable broth
3 tbsp  oil
1 tsp yellow mustard
1 tsp coriander seeds, crushed (I realize you might not have these in your spice rack so you can leave em out)
1 small yellow onion, cut into a small dice (pinky nail)
1 medium-size carrot, cut into a small dice
2 cloves of garlic, minced
2 tsp grated fresh ginger (use 1 tsp powdered ginger instead if you want)
2 tsp ground cumin
1/2 tsp turmeric (see coriander seeds above)
1 tsp salt  (or more to taste)
1/2 cup frozen peas, rinsed
1 1/2 Tbs lemon juice

Slice cooled potatoes in half lengthwise and scoop out the insides, leaving about 1/4 inch of potato in the skin. Mash the potatoes withbroth and set aside the skins.

Preheat the oven to 400 degrees.

Heat the  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.

Enjoy.