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1
In a medium saucepan, cover the potatoes with cold water, add salt and bring to a boil.
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2
Cover and simmer over moderate heat until the potatoes are just tender throughout, 10 to 15 minutes.
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3
Drain in a colander, rinse under cold running water and drain again; pat thoroughly dry.
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4
When the potatoes are cool, cut 1/2 inch off the top of each; reserve the caps.
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5
With a melon baller, scoop the insides of the potatoes into a bowl, leaving a 1/4 -inch-thick shell.
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6
Coarsely mash the potatoes in the bowl; reserve the shells and caps.
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7
Preheat the oven to 400.
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8
In a large skillet, heat the oil with the onion, garlic, cumin seeds, turmeric and cayenne.
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9
Cook over moderate heat, stirring frequently, until the onion begins to brown, about 5 minutes.
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10
Add the mashed potatoes, cabbage, tomato and cashews and cook, stirring, for 2 minutes.
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11
Cover and cook over low heat, stirring occasionally, until the vegetables are very tender, 10 to 15 minutes.
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12
Stir in the cilantro.
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13
Remove from the heat and stir in the cheese.
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14
Season generously with salt and black pepper.
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15
Using a teaspoon, stuff the potato shells with the filling and cover with the reserved caps.
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16
Set the potatoes in a baking dish and brush with the melted butter.
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17
Bake for about 20 minutes, or until lightly browned and heated through.
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18
Serve hot or warm.
