I am linking these up to the Hearth ‘n’ Soul blog hop.
You can bake these potatoes in the oven at 400 F for 50 minutes to an hour, or in the microwave for 6 to 8 minutes. 3 medium yukon gold potatoes – about 1 pound, baked
1 tablespoon oil
1/2 cup minced onion
1/2 carrot, peeled and diced, about 1/3 cup
3 cloves garlic, minced
1 or 2
1 teaspoon minced ginger
1/2 teaspoon brown mustard seeds
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon amchoor powder or 1 tablespoon lemon juice
1/3 cup frozen shelled edamame or green peas (no need to thaw)Preheat oven to 400 F.
Cut potatoes in half length-wise. Scoop out the potato from the skins, leaving about 1/4-inch around the edges to keep the skins in one piece. Set the skins and scooped out potato aside.
Heat oil in a large skillet. Sauté onion and carrot on medium until onion is translucent, about 3 minutes. Turn heat down to low and continue cooking until onion is very soft, about 7 more minutes. Turn heat back up to medium, add the garlic, jalapeños and ginger and cook for about a minute. add mustard seeds, coriander, cumin, and salt and cook for another minute. Add amchoor powder or lemon juice.
Add potato to the pan and mash well with a potato masher. Add edamame or peas and stir the peas and potato into the onion-spice mixture. Cook, stirring over medium, until heated through, about 3 minutes.
Spoon potato mixture into the skins, heaping above the skins slightly as necessary. Smooth the tops with a spoon. Place potato halves in a baking pan and bake until lightly crispy on top, about 20 minutes.