This recipe is for 8 servings as a side (half a potato) or 4 servings if you want a whole potato as a meal.
4 Yukon gold potatoes
Bake these until done, remove from oven and allow to cool. Then cut them in half and scoop the insides out into a bowl.
While the potatoes are baking, saute in 1 Tbs canola oil:
1 sweet onion, and when it is almost translucent add
3 cloves minced garlic
Right at the end add:
1 Tbs curry powder
1/2 Tbs garam masala
1 tsp or so of salt
1 tsp crushed fennel
As much cayenne pepper as you can handle
And saute these spices on high (brings out the full flavor of the curry) for 1 minute
Plop this stuff into the bowl with the potato insides and add:
4 Tbs Earth Balance (vegan butter)
4 Tbs Tofutti vegan sour cream
(you may want to add more if this or the butter to suit your taste, depending on how wet or dry you want the filling to be)
Maybe half a bag or so of frozen peas
Mix all of this goodness together very well, tasting and adding spices as needed. Spoon the filling back into the potatoes and bake at 350 for about 20 minutes, or until the tops start to brown just a tiny bit. Yum!