A unique twist on twice-baked potatoes with flavors inspired by samosas, featuring spiced mashed potatoes and vegetables.
40 minutes
A unique twist on twice-baked potatoes with flavors inspired by samosas, featuring spiced mashed potatoes and vegetables.
Russet Potatoes, scrubbed, baked, and cooled
each
cups
tablespoons
Yellow Mustard Seeds
teaspoons
Coriander Seeds, crushed
teaspoons
Yellow Onion, small dice
cups
Carrot, small dice
cups
Garlic, minced
cloves
Fresh Ginger, grated
teaspoons
teaspoons
teaspoons
teaspoons
Frozen Peas, rinsed
cups
Lemon, juiced
each
Peanut Oil, for brushing
as needed
1. Prepare Potato Shells
Slice each of your baked and cooled Russet potatoes in half lengthwise. Carefully scoop out the insides, leaving about a quarter-inch layer of potato attached to the skin to create a sturdy shell. Set these shells aside on a baking sheet. Take the scooped-out potato and mash it together with 1/4 cup of unsweetened soy milk until smooth and creamy.
2. Preheat Oven
Preheat your oven to 400°F.
3. Cook Spices and Vegetables
Place a large skillet over medium-high heat and add 3 tablespoons of peanut oil. Once the oil is hot, add 1 teaspoon of yellow mustard seeds and 1 teaspoon of crushed coriander seeds. Let them sizzle for a few seconds until they start to pop, releasing their aromatic flavors. Quickly toss in the diced onion and carrot, sautéing for about 7-10 minutes, until the onion begins to brown and the carrot softens.
4. Add Garlic and Spices
Add the minced garlic, grated fresh ginger, ground cumin, turmeric, and salt to the skillet. Stir everything together, and if the mixture looks a bit dry, add a splash of water. Cook for about a minute until the spices are fragrant.
5. Combine with Mashed Potatoes and Peas
Mix in the mashed potatoes until everything is well combined and heated through. Finally, stir in the frozen peas and the juice of half a lemon, allowing them to warm up in the mixture.
6. Fill Potato Shells
Brush the potato skins lightly with some extra oil to help them crisp up in the oven. Carefully scoop the spiced potato filling back into the potato shells, mounding it slightly.
7. Bake Potatoes
Place the filled potato halves back on the baking sheet and bake in the preheated oven for about 20 minutes, or until the tops are golden and slightly crispy.
8. Serve
If you like, garnish your Spiced Samosa-Inspired Twice-Baked Potatoes with some fresh cilantro before serving. Enjoy these flavorful and satisfying twice-baked potatoes as a unique side dish or a light vegetarian meal.
Use starchy potatoes like Russets for this recipe. They have the ideal texture for baking and will create a fluffy interior that's perfect for holding the spiced filling.
Toast your spices before adding them to the filling. This step is crucial for bringing out the depth and complexity of the flavors. Use a dry skillet over medium heat and stir constantly to prevent burning.
Twice-baked potatoes are best served hot out of the oven. If you need to prep ahead, do everything up to the second bake and then finish them off just before serving.
Traditional samosa fillings have a balance of spicy, tangy, and sweet. Don't skimp on the aromatics like ginger and garlic, and consider adding a touch of lemon juice or amchur (dry mango powder) to bring a bright, citrusy note to the filling.
For the perfect texture, mash the scooped-out potato flesh until it's smooth, but don't overwork it. Mixing in some peas or finely diced carrots will add a pleasant crunch that contrasts with the creamy potato.
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