Prepare the Potatoes: Boil the potatoes in salted water until fully cooked. Once tender, drain and let them cool slightly before slicing them in half lengthwise.

Preheat the Oven: Preheat your oven to 180°C (356°F).

Prepare the Vegetable Mixture: In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent.

Stir in the grated carrot and diced yellow pepper, cooking until slightly softened.

Add the chopped tomato, parsley, and dill to the skillet. Season with salt to taste, and cook for a few more minutes until everything is well combined.

Assemble the Dish: Place the boiled potato halves on a baking tray, cut side up. Spoon the vegetable mixture generously onto each potato half.

Top with shredded mozzarella and dollops of cream cheese.

Bake the Potatoes: Drizzle with tomato sauce and place the baking tray in the preheated oven.

Bake for about 15-20 minutes, or until the cheese is melted and bubbly.

Serve: Remove from the oven and garnish with chopped cilantro. Serve hot, and enjoy your delicious baked potato medley!