Twice Baked Samosa Stuffed Potato
Rated 5.0 stars by 2 users
Category
Side Dish
Cuisine
Indian
Author:
Jay Gleaton
Servings
8
Prep Time
10 minutes
Cook Time
90 minutes
I thought of this recipe while I was working on some other Indian dishes
and was thinking about ways to get the samosa flavor without deep
frying anything. For the home cook cleaning up all of that grease can be
a chore but these are a bit lighter and they really are delicious.
Ingredients
Baked Potatoes
-
4 Russet Potatoes, washed and dried about 2 lbs
-
3 tbsp Ghee or Neutral Oil separated
-
Hot Pepper Salt
Filling
-
Cumin Seeds
-
Ginger (minced)
-
2 Green Chilis (I used Serrano, minced)
-
¾ cup Green Peas (frozen work fine)
-
2 tsp Ground Corriander
-
2 tsp Kashmiri chili powder (if you can find it) otherwise ½ tsp cayenne and 1 ½ paprika
-
1 tsp Garam Masala (Indian Spice Blend)
-
1 ½ tsp Ground Turmeric
-
1 tsp Black Pepper
-
¼ cup fresh cilantro, finely chopped
-
4 tbsp Heavy Cream
Directions
Set oven to 400 degrees. Take your washed and dried potatoes and using your hands add a thin layer of ghee or other oil to the potato, about 1 tbsp for all four potatoes. Grind some Hot Pepper Salt over the outside and set them right on the rack in the oven for 60 minutes. You do not have to wait for the oven to heat up, just set them in there.
Take the potatoes out of the oven and cut them in half and set aside to cool.
While the potatoes cool off a bit we can make the flavor happen. Add 3 tbsp of your remaining ghee or oil to a saute pan and wet over medium heat. Add in whole cumin seeds once the oil gets warm and wait for them to start to sizzle. Once they are sizzling we can add in the chili pepper, ginger, and peas and stir. Depending on the chili peppers you use this can get a bit spicy in the kitchen so if you have good ventilation turn it all the way up or you can leave the chili peppers out of the saute and add them fresh to the mixture later on. After 1 minute, Add in the rest of the spices, corriander, chili powder, garam masala, turmeric, and black pepper and toast the spices for 1 more minute and remove from the heat.
Scoop out your potatoes leaving a thin wall of potato to help them keep their structure and put the potato into a bowl. Add in the spice mix from the stove and stir to combine all of the ingredients. At this point I veer a bit away from the traditional recipe and fold in 4 tbsp of heavy cream to add some richness and to keep the potatoes from drying out when they go back into the oven. You can leave it out if you want.
Put the potatoes back into the oven at 350 degrees and bake for an additional 30 minutes. You can serve the potato halves or cut them in half again for a more samosa sized portion. Top with yogurt and fresh cilantro and mint. You can also serve with a traditional mint or tamarind chutney.
