Samosa style twice-baked potatoes

Twice-baked potatoes, with a samosa-style filling – who needs Indian takeout when you can make these samosa baked potatoes at home?

It’s that time of year again, where the Recipe Swap Club is up and going again.  For those of you who are new to the cookathome family, I am part of a group of food bloggers, where every month we are assigned another person’s blog to re-create one of their recipes and post about it on our own websites.  I’ve had lots of fun finding out about other food blogs as part of this, and have discovered quite a few new recipes along the way.  Just like this smoky acorn squash soup, harvest vegetable beef stew, and marinated bbq pork chops to name a few.  And I can’t forget finding this recipe for macaroons that I adapted into mint chocolate french macaroons – which is now a firm family favorite!

So this month, I was pleased to be assigned Ali from Fix Me A Little Lunch.  As part of this month’s recipe swap we were encouraged to find out more about the blogger behind the recipes.  So here’s a little question and answer I had with Ali:

But now for the recipe – Samosa baked potatoes

Fortunately I had all the ingredients on hand – made it, loved it.  Just a word of warning – make sure ALL the veggies are cooked before putting them back into the potatoes.  I didn’t quite cook the carrots long enough so they were still a little crunchy.  But we still loved the Indian flavors coming through …

And the filling is more than you will need for the two baked potatoes – so use the leftovers in grilled sandwiches, or omelettes … or make some more potatoes! Thanks Ali – this is now going in our regular meal plan!

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Samosa style twice-baked potatoes

(Gluten-free, dairy-free, no added sugar)

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Servings 4

Ingredients

• 2 baking potatoes scrubbed
• 3 stalks celery finely chopped
• 3 carrots finely chopped
• ½ onion finely chopped
• 3 garlic cloves peeled and chopped
• ½ cup frozen peas
• 2 tablespoons olive oil
• 1 tablespoon stone-ground mustard
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon curry powder
• ½ teaspoon cumin
• ½ cup parmesan cheese or 2 tbs nutritional yeast

Instructions

1. Preheat the oven to 350 degrees.
2. Scrub the potatoes thoroughly. Put the potatoes on a baking sheet and bake in the oven for an hour or until potatoes are soft. Once potatoes are cooked, set aside to cool.
3. In a cast iron or non-stick skillet, heat 2 tablespoons of olive oil. Add the onion, garlic, celery and carrots and cook, stirring frequently, until the vegetables are soft. Add the peas and cook until the peas are thawed. Add the mustard, salt, ground ginger, curry powder and cumin and stir until all the vegetables are coated and put the spice and vegetable mix in a medium sized bowl.
4. Cut the potatoes in half and scoop out most of the potato. Leave a ¼ inch layer of potato in the skins to keep them stable for stuffing. Combine the potato with the vegetable mix in the bowl and combine. Stuff each potato skin with a portion of the vegetable and potato mix. Sprinkle the top of each stuffed potato with about an 1/8 cup of parmesan cheese or nutritional yeast.
5. Put the potatoes back into the oven at 350 degrees for 10 minutes. Switch the oven to broil and broil the potatoes for 5 minutes, until the tops are browned.

Recipe Notes

Use leftover filling in omelettes or scrambled eggs, or make sandwiches the following day

Adapted from Fix Me a Little Lunch