Ingredients

The following ingredients have 6 Servings
  • 3 medium russet baking potatoes or white sweet potatoes
  • 1 large sweet potato ((you'll need 1 cup of cooked mashed sweet potato))
  • 3 cloves garlic, minced
  • 1/2 cup finely chopped onion
  • 1/2 cup frozen peas
  • 1/2 cup frozen carrot cubes/slices
  • 1/4 cup of low sodium veggie broth ((extra as needed))
  • 1 TBSP olive or coconut oil ((plus a little extra if needed))
  • 1.5 tsp curry powder
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp allspice
  • 1/8 tsp cayenne pepper
  • 1/8-1/4 tsp black pepper

Instruction

  • Scrub and wash your potatoes and pierce a few times with a fork/knife.
  • Rub each lightly with olive oil.
  • Sprinkle skins with a pinch of salt and bake for an hour or until tender.
  • Once they are done, slice in half and allow to cool.
  • Need a shortcut? Wrap each potato in a slightly damp paper towel after piercing with a fork and microwave for 11 minutes. Rub with olive oil and sprinkle with salt and then bake until tender. This should cut your bake time in half and still give the skin of the russets a chance to get crispy.
  • While the potatoes bake, tackle your prep-work.
  • Saute your onions in a tablespoon of your favorite oil or butter along with your frozen peas and carrots. The carrots take the longest to cook so if you prefer super-soft carrots to ones with a bit of texture than start sauteeing those first before adding the peas and onions.
  • One the sauteed veggies are tender and your onions are translucent, add in an extra splash of oil [if needed/desired], your minced garlic, and your herbs/spices.
  • Stir in a cup of baked/microwaved sweet potato, stir, and set aside.
  • Once your potatoes are cool enough to handle, gently remove the inside of the russet potatoes with a spoon or mellon baller, leaving a thin border (a few centimeters or so) of potato still in tact to maintain sturdiness.
  • Spoon the insides into a bowl, add your veggie/chicken broth, and whip/mix. You can add a bit more if the potatoes seem dry.
  • Next add in your sweet potato and veggie mixture and stir to incorporate.
  • Taste test the filling and add any additional curry powder and spices your heart desires. I added extra garlic powder, cayenne pepper, and curry. The sweet potatoes make the filling on the sweeter side of savory-sweet so if you like a kick - spice it up!
  • Spoon the yummy potato-y goodness into the potato skins and bake at 350-400F for 20 minutes.
  • Serve with lemon slices and optional yogurt or tzatziki sauce or nothing at at all. They taste great all three ways! You can be part of civilized society and dig in with a fork and knife or be a total foodie neanderthal like myself and eat it with your hands like a behemoth potato skin. It's yummy both ways... but I'm convinced my way is tastier!