Samosa-Style Stuffed Baked Potatoes

Specializing in Indian food as I do, I am rather ashamed to admit that I do not have a recipe for samosas on my blog. I certainly have made this staple Indian appetizer in the past with homemade pastry and filling, but so far my variations have not been showcased on Lisa's Kitchen. When the weather finally gets cooler, that omission will be rectified.

In the meantime, after browsing through some of my cookbooks for light dinner ideas, I was inspired to make a samosa-style dish that used hollowed out potato skins instead of a pastry to enclose the spicy filling. More of a light meal than an appetizer because these potato halves are really rather filling, especially when served with a side salad and grain dish or Indian flatbread, such as besan roti. A most impressive presentation, it is the next best thing to traditional samosas — and healthier besides.

I served them with my tried and tested mushroom curry and topped the potatoes with velvety tomato chutney. This is one fine healthy meal for a warm summer day and to be enjoyed anytime of year for that matter.

Double the recipe if you are serving more than 2 or 3 diners.

Samosa-Style Stuffed Baked Potatoes

Recipe by Lisa Turner Adapted from Veganomicon: The Ultimate Vegan Cookbook Cuisine: Indian Published on August 14, 2012 Spicy vegetable "samosas" baked in potato skins instead of deep-fried pastry Print this recipe Ingredients: 2 large Russet or baking potatoes 1/4 cup heavy cream, vegetable stock or water 1/2 cup fresh or frozen peas 2 tablespoons olive oil 1 teaspoon black mustard seeds 1 teaspoons cumin seeds 1 small onion, finely chopped 1 small carrot, cut into small cubes 1 small clove garlic, finely minced 1 to 2 fresh green chilies or jalapeños, seeded and minced 1-inch piece fresh ginger, minced Spices: 1 teaspoon ground cumin 1 teaspoon ground coriander 2/3 teaspoons chat masala (see note) 1/2 teaspoon turmeric 1/2 teaspoon cayenne pinch of asafetida 2/3 teaspoon sea salt   olive oil for brushing Instructions: Scrub the potatoes, pierce with a fork, and bake in a 400° oven for 1 hour or until fork tender. Remove from heat and let cool. When the baked potatoes are cool, slice in half lengthwise and gently scoop out the center into a medium bowl, leaving a roughly 1/4-inch of the potato in the skin. Mash the scooped out potato with the cream, vegetable stock or water. If using fresh peas, boil them with some water in a small saucepan for a minute or two until just tender. If using frozen peas, just rinse in a strainer briefly. Set aside. Heat the oil in a heavy-bottomed frying pan over medium heat. When hot, add the mustard seeds and cumin seeds to the pan. Stir for 30 to 60 seconds or until the mustard seeds turn grey and begin to splutter and pop. Now add the onions and carrots and cook, stirring frequently, for 10 minutes or until the onion begins to brown. Add the garlic, chilies or jalapeños, and ginger to the pan and stir for 1 minute. Now add the spices and salt and stir for 1 minute. Add a tablespoon of water to deglaze the pan, then add the mashed potatoes and cook, stirring often, until the potato is heated throughout. Add more cream or water if the mixture seems too dry. Stir in the peas and cook for another few minutes. If you are adding lemon juice instead of chat masala, stir it in now (see note below). Remove from heat. Line a baking sheet with parchment paper and preheat an oven to 400°. Brush the potato shells with some olive oil and transfer the mashed potato mixture to the shells, pressing the filling down gently with a wooden spoon until the mixture sits firmly. Bake the stuffed potatoes for 20 to 30 minutes or until the tops are lightly browned. Remove from heat, let cool for 5 to 10 minutes, and serve hot, topped with your favorite chutney and garnished with fresh parsley and finely chopped chives if desired. Note: If you don't have chat masala powder on hand, use fresh lemon juice from one small lemon and add when the potatoes and peas are heated throughout in the frying pan. Makes 2 servings

More potato recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Scalloped Potatoes with Best-Ever Mushroom Sauce
Scalloped Potatoes with Coconut Milk and Mushrooms
Tamarind Potatoes
Bengali-Style Potatoes in a Seasoned Yogurt-Pistachio Crust

On the top of the reading stack: Indian cookbooks

Audio Accompaniment: Minilogue - Clouds And Water (Original Mix)