Preheat the oven to 350 degrees.

Scrub the potatoes thoroughly. Put the potatoes on a baking sheet and bake in the oven for an hour or until potatoes are soft. Once potatoes are cooked, set aside to cool.

In a cast iron or non-stick skillet, heat 2 tablespoons of olive oil. Add the onion, garlic, celery and carrots and cook, stirring frequently, until the vegetables are soft. Add the peas and cook until the peas are thawed. Add the mustard, salt, ground ginger, curry powder and cumin and stir until all the vegetables are coated and put the spice and vegetable mix in a medium sized bowl.

Cut the potatoes in half and scoop out most of the potato. Leave a ¼ inch layer of potato in the skins to keep them stable for stuffing. Combine the potato with the vegetable mix in the bowl and combine. Stuff each potato skin with a portion of the vegetable and potato mix. Sprinkle the top of each stuffed potato with about an 1/8 cup of parmesan cheese or nutritional yeast.

Put the potatoes back into the oven at 350 degrees for 10 minutes. Switch the oven to broil and broil the potatoes for 5 minutes, until the tops are browned.