Preheat the oven to 400F/200C/gas mark 6.

Scrub the potatoes and prick them with a fork. Wrap them in foil and bake for 60-80 minutes. The potatoes are done when they yield easily to squeezing (use a hot pad).

Let them cool enough to handle. (You can do this step a day ahead.)

Wash the pepper and remove the core, ribs, and seeds. Finely chop.

Cut the carrots into thin circles or finely chop.

Heat 1/2 C. of the coconut milk over medium heat, stirring in the curry paste until thoroughly blended. Add the peas and carrots and cook for five minutes until just about boiling. Add the peppers and cook another 5 minutes. Cook until the carrots are still firm but not crunchy.

Reheat the oven to 400F/200C/gas mark 6. Cut the potatoes in half lengthwise along the narrower side. Using a grapefruit spoon, remove the centers of the cooked potatoes, leaving about 1/4 inch (6-8 mm) around the edge. Take your time; it's easy to break the edge or poke through the bottom.

Mash the potatoes in a bowl with a fork or potato masher, adding the rest of the coconut milk a little at a time. Season with salt and pepper to taste. You want the potatoes to be very smooth but a little dry, so that when you add the rest of the veggies the mixture won't be overly moist.

Mix in the veggies, stirring to combine evenly without smushing the peas.

Using an ice cream scoop or rounded measuring cup, pack the mixture evenly into the four potato skins. Spray lightly with cooking oil spray. Put them into a heatproof dish and bake for 15 minutes until heated through and golden brown on top.