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Samosa Stuffed Potatoes

Yields1 Serving

Samosa Stuffed Potatoes

 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
1

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.

2

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