Curried Spinach-Red Pepper Stuffed Twice-Baked Potatoes

 Curried twice-baked potatoes make an interesting finger food. They are guaranteed to 'amuse the mouth' of anyone sampling them from a holiday snack tray.  The potatoes are baked until the inside is soft, and the lightly-salted skins are crispy. The potatoes are cut, and scooped out, and the center mixed with curry spices, spinach, sweet and hot red pepper, and ginger. The potatoes are stuffed, and baked again.

You'll need: baby potatoes, olive oil, spinach, sweet red pepper, hot red pepper, garlic, parsley, basil, lemon juice, black sesame seeds, curry powder, Italian-blend dried herbs, coconut butter, black pepper, salt

The Potatoes:  Scrub the potatoes, and dry them in a dish towel.  Rub skins with olive oil and lightly salt.  Bake in moderate oven until centers are soft. Allow to cool slightly.  Cut n half, and scoop potato into bowl.  Set skins aside.

The Vegetables:  Cut the spinach into small pieces; dice sweet and hot red pepper.  Finely chop garlic clove.  Mince parsley.
The Stuffing:  To the bowl of scooped potato, add 1 T coconut butter, 2 t curry powder,  1 t lemon juice, 1 t dried Italian herbs (thyme, oregano, savory) 1 t chopped fresh basil,   Blend well, and then stir in all vegetables except the parsley.

To Assemble: Using a small spoon, stuff each potato skin with filling. Place minced parsley on a small plate, and 'dip' each potato half, stuffing-side down, into herb.
Put potatoes on a baking tray, drizzle with a little olive oil and sprinkle with black sesame seeds.  Bake in a moderate oven until heated through.  Serve warm.