Curry Stuffed Potatoes

Heat oven to 350°F.  Toss potatoes with 1 tablespoon of the oil and 1/2 teaspoon salt; place on shallow baking pan.  Bake until tender, about 1 hour.  When potatoes are cool enough to handle, cut each in half.  Using a teaspoon or melon baller, scoop out center of each potato, leaving a 1/4-inch thick shell.  Place potato centers in medium bowl; break up with fork until coarsely mashed.  In skillet, heat remaining 2 tablespoons oil over medium-high heat.  Cook and stir shallot until golden, about 5 minutes.  Add serrano chile, curry powder and turmeric; cook 1 minute.  Stir in mashed potato centers; remove from heat.  Add lemon juice; mix well.  Season to taste with salt and pepper.  Spoon mixture into potato shells.  Refrigerate until ready to serve.