Twice-Baked Thai Potatoes

4 large Russet potatoes (4)

3- 4 Tbsp canola oil (45- 60 mL)

1 onion, finely chopped (1)

1 red pepper, finely chopped (1)

1 clove garlic, minced (1)

1 Tbsp fresh ginger, minced (15 mL)

1/3 cup coconut milk (75 mL)

1 Tbsp red curry paste (15 mL)

1 lime, juice and zest (1)

2 Tbsp chopped cilantro (30 mL)

Cilantro sprigs
1. Preheat oven to 425°F (210°C). Pierce each potato with a fork. Rub potato skins with some of the canola oil. Bake on a foil-lined baking sheet for about 1 hour or until potatoes are fully cooked.
2. Meanwhile, pour remaining oil into a large saucepan. Sauté onions, red pepper, garlic and ginger for about 3-5 minutes. Stir in coconut milk, curry paste, lime juice and cilantro, Simmer 1 – 2 minutes. Set aside.
3. When potatoes are cool enough to handle, cut each potato in half lengthwise and remove potato from the skins, leaving ½ inch thickness around edges of each potato half. Add potatoes to vegetable mixture and toss to combine ingredients.
4. Evenly divide vegetable mixture into each of the 8 potato halves. Brush potato edges with a little bit of canola oil.
5. Bake at 325°F (170°C) for about 20 minutes, until heated through.
6. To serve, garnish with lime zest and cilantro.