,

Samosa Stuffed Potatoes

samosa stuffed baked potatoes

There are few kitchen techniques as basic as baking a potato – yet I’ve been asked a handful of times over the past couple of weeks how to do it. What’s the best variety? Does it require a foil jacket?

A good baked potato can be a beautiful thing – as basic (yet infinitely more satisfying) as a bowl of popcorn with butter and salt. I dig out the fluffy innards, then butter the crispy skin and eat it like a thin, floppy piece of toast.

And sweet potatoes. I roast them when the oven is on, and keep them in the fridge to reheat for lunch. (If you happen to have a jar of bacon jam in the fridge? Ridiculous.)

Trio of baked potatoes

There’s nothing like a good traditional russet – which also happens to be the cheapest of the potatoes. To bake, give it a wash, dry it off and rub it down with whatever cooking oil you generally use in your kitchen (canola, olive, sunflower) and sprinkle with salt, then roast directly on the oven rack at 350F or so for about an hour. A sweet potato will take less time to cook and wind up deliciously caramelized inside, with thin skin that separates itself from the flesh, making it easy to peel off with your fingers if you’re after mashed potatoes or something to add to soup. Bonus: you can roast potatoes while the oven is on for other things, and have a head start on lunch or dinner.

Chili baked potatoes were a staple of my teenagehood, and these days I’m discovering how well suited they are as a vehicle for leftovers – imagine the last of the butter chicken, spooned over a baked potato? I was also imagining how much I love the inside of a potato-pea samosa, and how seldom I actually make the real thing, and it occurred to me how well that combination of ingredients would do reassembled and piled back into a baked potato shell.

Samosa Stuffed Potatoes
Samosa Stuffed Potatoes

Samosa Stuffed Potatoes

  ,

February 3, 2015

Stuffed potatoes don't require a recipe per se - it's just a matter of unstuffing a baked potato, mashing the insides along with other tasty ingredients, then piling it back into the potato shell. I winged it when I made these samosa potatoes, but this is essentially what I did. (The recipe can be multiplied to feed however many you like.)

  • Makes: Serves 2.

Ingredients

2 baked russet potatoes

canola or olive oil, for cooking

a dab of butter

1/2 small purple onion, chopped

some chopped cilantro stems (optional)

2 garlic cloves, crushed

1/2-1 tsp. curry powder or paste (or to taste)

1/2 cup frozen peas, straight from the freezer

a few cherry tomatoes, halved

salt and pepper

Directions

1In a medium skillet, heat a drizzle of oil and dab (about a tablespoon?) of butter over medium-high heat. Saute the onion for a few minutes, until soft; add the garlic and curry powder and cook for another minute. Add the frozen peas, cherry tomatoes and the insides of the potatoes, scooped out into the pan; cook for a few minutes, until the peas are heated through, tomatoes have wilted and everything is coated with curry and browned bits. Season with salt and pepper.

2Pile back into the baked potato shell and serve immediately, topped with a dollop of plain yogurt and/or extra cilantro if you like.

00:00
Share

About Julie

You May Also Like

10 comments on “Samosa Stuffed Potatoes

  1. Jules @ WolfItDown
    February 4, 2015 at 4:23 am

    Ahh loving this idea Julie! I wouldn’t have thought to stuff a baked potato with this, but it sounds amazing 😀 Right, I’m going to have to save this recipe for the near future. I love baked potatoes! x

  2. Ellen
    February 4, 2015 at 7:44 am

    Yum! We roasted whole potatoes (in foil to protect from the ash) in our woodstove the other day – perfect with butter, salt & pepper, but I love this idea too. One questions though – don’t you have to prick or pierce the skin to avoid having the potato explode?

  3. Anonymous
    February 4, 2015 at 6:11 pm

    When I was a young, single women many moons ago, one of my favourite meals was a baked potato stuffed with broccoli, tuna and cheese. It was a warm satisfying dinner after a long day at work. I still love baked potatoes and would rather eat a baked potato than mashed or french fries.

  4. Margaret@KitchenFrau
    February 5, 2015 at 7:44 am

    Mmmmmm. I LOVE baked potatoes – and what a great idea for a filling!

  5. Heidi M
    February 5, 2015 at 1:50 pm

    This is a light-bulb moment!
    I’ve been using your samosa recipe combined with Ricardo’s meatless-meat to make vegetarian samosas, and freezing about half of the mixture in muffin tins (then zip bags)… they are the perfect size for a baked potato.
    Thank you, you are brilliant as ever!
    Heidi

  6. Crystal @ Food Swoon
    February 5, 2015 at 2:30 pm

    This is Genius! A much more healthy low-cal way to enjoy one of my faves – Thanks for the inspiration, as always;)
    <3,
    Food Swoon

  7. Homemade & Yummy
    February 5, 2015 at 5:06 pm

    These sound absolutely delicious. I love samosas!! My son-in-law just requested stuffed baked potatoes last weekend for his birthday dinner. I will certainly try these soon. Thanks!!

  8. Homemade & Yummy
    February 5, 2015 at 5:08 pm

    These sound absolutely delicious. I LOVE samosas!! My son-in-law just requested stuffed baked potatoes as part of his birthday dinner last weekend. I will have to make these very soon. Thanks!!

  9. Laurie from Richmond
    February 5, 2015 at 6:19 pm

    I never thought of putting a samosa in a baked potato! It’s genius! Thank you, Julie 🙂
    Ellen, you do pierce the skin of potatoes before you bake them so they won’t explode

  10. Jessica
    July 18, 2015 at 9:30 am

    What an awesome idea! I am absolutely sure this filling tastes delicious. Will try it as soon as I recieve my paper from writers hub. The pictures have made my mouth water 🙂

Leave a Reply

Your email address will not be published.