1. Wash potatoes, and pierce with fork. Bake directly on oven rack at 400 degrees, for one hour.

2. While potatoes cook, saute onions, curry, ginger, and mustard in olive oil over medium heat until onions are translucent, about 5-7 minutes.

3. Carefully remove potatoes from oven using oven mitts, and split lengthwise (but don’t cut all the way in half). Carefully scoop out insides into a bowl. Add onion mixture, cilantro, peas, and butter, and mash with a potato masher or fork until most lumps are gone. Season to taste with salt and pepper.

4. Fill the potato with mixture, top with yogurt and cilantro, and serve.