Samosa Stuffed Baked Potatoes

The spicy goodness of a samosa, without the trouble of making dough

Samosa Stuffed Baked Potatoes

Samosa Stuffed Baked Potatoes: Sample recipe from Veganomicon by Isa Chandra Moscowitz and Terry Hope Romero.

Serve this stuffed baked potato recipe with any Indian lentil, bean or vegetable dishes.

Top potato with 5 Minute Mango Chutney, and you've got yourself a meal!.

Total Prep & Cook Time: 40 minutes, once potatoes are baked

Yield: 8 Potato Halves, 8 Servings

Nutrition Data, 240g Serving: 213 cal, 52 fat cal, 6g fat, 38g carb, 5g protein, 5g fiber, 178mg sodium, 3g sugars, good source Vit A, B6, C & Potassium. Estimated glycemic load 16. Gluten Free


  • 4 large Russet potatoes, scrubbed, baked, and cooled
  • 1/4 cup unsweetened soy milk or vegetable broth, or water
  • 3 Tbsp peanut oil
  • 1 tsp yellow mustard seeds (or whatever kind you've got)
  • 1 tsp coriander seeds crushed
  • 1 small yellow onion, cut into small dice (about 1 cup)
  • 1 medium size carrot, cut into small dice (about 3/4 cup)
  • 2 cloves garlic, minced
  • 2 tsp grated fresh ginger
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  • 2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1/2 cup frozen peas, rinsed
  • Juice of 1/2 lemon
  • Extra oil for brushing or spraying the potatoes

Baked Potato Directions:

  1. preheat oven to 400 degrees F
  2. Poke potato with fork about 8 times
  3. Wrap in aluminum foil. Bake 1 hour until easily pierced with a fork
  4. When done, unwrap and let cool
  5. Slice the cooled baked potatoes in half lengthwise and scoop out the insides, leaving about 1/4 inch of potato in the skin
  6. The easiest way to do this is to hold the potato in the palm of your non-writing hand and use a teaspoon to scoop the potato into a bowl
  7. Go slowly and carefully so as not to break the potato, but you don't have to be a perfectionist about it
  8. Mash the potatoes up with the soy milk and set aside the skins

Samosa Potato Directions:

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  1. preheat oven to 400 degrees F
  2. Heat the peanut oil in a large skillet over medium high heat
  3. Add the mustard and crushed coriander seeds
  4. The mustard seeds should begin to pop; if they don't pop in a minute or two, turn the heat up
  5. Let the seeds pop for about a minute (put a lid on them so you don't get splattered), add the onions and carrots, and sauté for 7 - 10 minutes, until the onions begin to brown
  6. Add the garlic and ginger, and sauté for a minute more
  7. Add the cumin, turmeric, and salt with a splash of water, stir well, then add the potatoes, mixing everything well
  8. Add a little extra water if it looks too dry
  9. Cook until the potatoes are heated through, then add the peas and cook until those are heated through
  10. Add the lemon juice to taste and stir to incorporate
  11. Brush the inside of the potato skins with a little bit of oil
  12. Then scoop the filling into the skin, pressing gently to hold the filling in place
  13. Arrange the potato halves on a baking sheet and bake for 20 minutes
  14. Garnish with chopped fresh cilantro, if you are so inclined, and serve

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