Samosa-style Twice-baked Potatoes

posted in: Recipes, Sides, Various Sides | 16
These samosa-style twice baked potatoes based on the ones in Veganomicon are a brilliant idea and I wish I had thought of them myself. They’re a samosa filling stuffed back into the potato skins instead of being wrapped in pastry. They’re a little bit of effort, but not nearly as much as samosas, and they’re lower in fat. I say they’re “based on” the ones in Veganomicon, because while I cut the vegetables in half, I didn’t cut the spices down and I tweaked the ingredients a bit according to my taste and what I had on hand.We had these with curried lentil soup.

I am linking these up to the Hearth ‘n’ Soul blog hop.

Samosa-style Twice-baked Potatoes

You can bake these potatoes in the oven at 400 F for 50 minutes to an hour, or in the microwave for 6 to 8 minutes.
3 medium yukon gold potatoes – about 1 pound, baked
1 tablespoon oil
1/2 cup minced onion
1/2 carrot, peeled and diced, about 1/3 cup
3 cloves garlic, minced
1 or 2

jalapeños, minced
1 teaspoon minced ginger
1/2 teaspoon brown mustard seeds
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon amchoor powder or 1 tablespoon lemon juice
1/3 cup frozen shelled edamame or green peas (no need to thaw)Preheat oven to 400 F.

Cut potatoes in half length-wise. Scoop out the potato from the skins, leaving about 1/4-inch around the edges to keep the skins in one piece. Set the skins and scooped out potato aside.

Heat oil in a large skillet. Sauté onion and carrot on medium until onion is translucent, about 3 minutes. Turn heat down to low and continue cooking until onion is very soft, about 7 more minutes. Turn heat back up to medium, add the garlic, jalapeños and ginger and cook for about a minute. add mustard seeds, coriander, cumin, and salt and cook for another minute. Add amchoor powder or lemon juice.

Add potato to the pan and mash well with a potato masher. Add edamame or peas and stir the peas and potato into the onion-spice mixture. Cook, stirring over medium, until heated through, about 3 minutes.

Spoon potato mixture into the skins, heaping above the skins slightly as necessary. Smooth the tops with a spoon. Place potato halves in a baking pan and bake until lightly crispy on top, about 20 minutes.

Serves 2-3.

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16 Responses

  1. wow, something so new, interesting and mouth watering.

  2. Those look amazing. Samosas are way at the top of my list of favorite foods!

  3. What a lovely idea. They look delicious :)

  4. YAY! I found another vegetarian blog! I’m following you from the Soul Hop. Please follow me back at Meatless Meals For Meat Eaters

  5. Oh Yum! These potatoes will be so good. Thank you for sharing your recipe and you have a great week!

  6. Visiting via Hearth and Soul… Those sound incredible. What a great twist!

  7. Hi Claire! I always love to come and see your spicy pepper banner! Makes me think of summer during this cold weather. I adore samosas and I adore potatoes so this combinations I am sure would be divine! Thanks so much for sharing them on the hearth and soul hop this week! All the best! Alex

  8. These potatoes sound wonderful – lovely and warming for this time of year! And I like the sound of the soup as well!

  9. BWAhahaha, this is such an awesome idear. Thanks.

  10. Spicy baked potatoes! I love this idea!

  11. Now, how did you know that I’ve got 140 pounds of potatoes in my basement and am looking for creative new ways to use them? Thanks so much for linking up with the Hearth and Soul hop. I’m your newest follower.

  12. Nice to meet you, Butterpoweredbike! I guess I knew about those potatoes in your basement because I’m Claire-voyant.

  13. Hi! These look amazing, but I can’t see the entire recipe! How do I make these?

  14. Hi Shana, that is really strange, the instructions disappeared! I’ll get them typed up by this evening – please check back. Thanks for pointing that out.

  15. Thanks! They appear on my Mac, but not on my PC…. strange, non? I really enjoy your blog and I can’t wait to try many of your recipes!

  16. Very strange, yes. They’re back up, so if you hit refresh on your PC browser, you should see them.

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