Step 1

Preheat the oven to 425ºF.

Step 2

Thoroughly wash the potatoes and pierce each one once with a knife. Place them on a baking sheet and bake until tender in the center, about 1 hour 15 minutes to 1 1/2 hours.

Step 3

Remove the potatoes from the oven and place them on a cutting board. Cut them in half and let them cool until you can scrape out the insides being careful not to break through the skins.

Step 4

Meanwhile preheat a large skillet over medium high heat. When the skillet is hot, add the oil and onions. Sauté until the onions are tender with browned edges, about 5 minutes. Then add the garlic, ginger, and green chile. Continue to cook until fragrant, about 1 more minute before adding all the spices.

Step 5

When the spices have been thoroughly mixed in, add the sea salt, water/vegetable stock and peas. Cook for 2-3 minutes just until the peas are barely done.

Step 6

Add the scraped out potato insides to the skillet and mix them in, mashing along the way until you have a filling that is equal parts smooth and lumpy.

Step 7

Scoop the filling back into the potato skins and place them on a lined baking sheet. Cover with a lid or foil and bake at 400ºF until they’re piping hot, about 10-15 minutes.

Step 8

While the potatoes are baking, add all the ingredients for the cilantro chutney to a high speed blender and blend starting on low and working up to speeds 5-6 on a Vitamix. The sauce is done when it’s creamy/emulsified but with distinct pieces of cilantro and onion still remaining.

Step 9

Serve the twice baked potatoes with the cilantro chutney.