Samosa Stuffed Baked Potatoes (my dinner tonight)

4 Large Russet potatoes, scrubbed, baked, and cooked
1/4 cup soy milk
3 tbsp peanut oil
1 tsp yellow mustard seeds
1 tsp coriander seeds, crushed
1 small yellow onion, cut into small dice
1 medium carrot, cut into small dice
2 cloves garlic
2 tsp grated fresh ginger
2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp salt
1/2 cup frozen peas
juice of 1/2 lemon

Slice the cooked baked potatoes in half lengthwise and scoop out the insides, leaving about 1/4 inch of potato in the palm of your non writing hand and use a teaspoon to scoop the potato into a bowl. Mash the potatoes up with the soy and set aside the skins.
Preheat the oven to 400 degrees .
Heat the oil in a large skillet over medium heat. Add the mustard and coriander seeds. The mustard seeds should begin to pop. Let the seeds pop for about a minute. Add the onions and carrots, and saute for 7 minutes.
Add the garlic and ginger, and saute for a minute more. Add the cumin, turmeric, and salt with a splash of water, stir well, then add the potatoes, mixing everything well. Add a little extra water if it looks too dry. Cook until the potatoes are heated through, then add the peas and cook until those are heated through. Add the lemon juice to taste and stir to incorporate.
Scoop the filling into the skin, pressing gently to hold the filling in place.
Bake for 20 minutes. Garnish with cilantro.