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Preheat oven to 400.
Place the potatoes in the microwave and cook for 4 minutes on one side. Flip and cook for 4 more minutes.
Transfer the potatoes to a baking sheet, drizzle with a little oil, sprinkle with coarse salt and slide them into the oven for 20 minutes.
Using an oven mitt or cloth, slice the potatoes in half lengthwise. Carefully spoon out as much potato filling as possible, placing into a large bowl.
To the bowl, add most of the cheese, yogurt, butter, milk, nutmeg, salt and pepper. Whip or mix together to combine.
Spoon the filling back into each potato half. Sprinkle the remaining cheese on top and slide back into the oven for 20-25 minutes, or until the cheese is melted and starting to brown and bubble.
While the potatoes cook, make your pesto. In a large food processor, combine the toasted pepitas, scallions, parsley, garlic, parmesan, lime juice, salt and pepper.
With the motor running, add the oil in a thin stream until you get a pesto.
Top each twice-baked potato with a healthy dollop of scallion pesto and a spoonful of peas.