Samosa Stuffed 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.)
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
AuthorJulie
In 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.
Pile back into the baked potato shell and serve immediately, topped with a dollop of plain yogurt and/or extra cilantro if you like.
Ingredients
Directions
In 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.
Pile back into the baked potato shell and serve immediately, topped with a dollop of plain yogurt and/or extra cilantro if you like.
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
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?
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.
Mmmmmm. I LOVE baked potatoes – and what a great idea for a filling!
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
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
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!!
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!!
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
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 🙂