Loaded Curry Potato Skins

Directions

1. Preheat oven to 350˚F (180˚C).
2. Wash potatoes thoroughly and poke holes in each of them using a fork or knife. Place potatoes on a plate and microwave for 12-15 minutes, or until tender, flipping half way through the cooking process. Check to see if they are done by poking with a knife - the knife should be easy to insert. When the potatoes are cool enough to handle, cut them into wedges.
3. Using a spoon, remove all but 1/ 4 inch of flesh on the skins of the potatoes. Reserve flesh in a separate bowl and lay skins out on a baking tray lined with parchment or foil.
4. With a brush or paper towel, dab the skins with butter and season on both sides with salt and pepper. Set oven to broil and crisp each side of the skins until browned and slightly crispy, approximately 3-4 minutes per side. Remove from oven.
5. Combine 1/ 2 cup (125 mL) of reserved potato, lentils, curry powder, yogurt, honey, 1/4 cup (60 mL) cheese, and green onions together. Season with salt and pepper.
6. Fill each of the skins with the mixture and sprinkle the remaining cheese on top. Broil in the oven just until cheese melts. Serve.