Samosa Stuffed Potatoes

Name: Samosa Stuffed Potatoes
Prep time: PTM
Yield: 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

vegetables, vegetarian

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.

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