Healthified Samosas

Have you tried samosas before?  They are delicious puff pastries stuffed with warm potatoes, onions, peas and spices and deep fried to a golden brown.  A total treat!  
A friend of mine recently tested out a recipe from her Veganomicon cook book that took all the fabulous flavors of traditional samosas, and stuffed them into a crispy baked potato skin, twice-baked potato style!  Of course they were amazingly delicious (and healthy!!!) & I was instantly hooked. So much in fact, that I literally could not stop thinking about this recipe!  I don’t own the book, but remembered enough of the ingredients to make my own Samosa potatoes using what I already had on hand.  Two weeks ago I impulse bought 5lbs of organic carrots and potatoes…. I’m starting to make a rather large dent 😉
stuffed baked samosa potatoes

What you need
4 large Russet potatoes
1/4 cup vegetable broth

7 baby carrots, diced 
1/2 medium onion, diced
1/2 cup (or more!) frozen peas 
2-3 cloves garlic, minced

4 lemon wedges
2 tsp cumin
2 tsp curry powder
salt, pepper + cayenne, to taste

olive oil or coconut oil for sauteeing
Optional topping: tzatziki sauce <–Swoon!

Get Cooking!

Stab a few holes into clean potatoes and rub lightly with olive oil.  Sprinkle skins with a pinch of salt and bake for an hour or until tender.  Catch up on laundry/blogging/life while the potatoes are cooking.  Once they are done, slice in half and allow to cool.

Say What!?
Within this recipe is a fabulous little bonus.  While you’re prepping the potatoes to be baked, if you take a  hands on approach you’ll wind up with a moisturizing salt scrub for your hands.  As I’m typing this up, my hands are buttery soft and smooth =)  Another glorious reason to play with your food.

Dig up an old melon baller, grapefruit spoon, or any trusty spoon you have on hand.  I was lucky enough to have a melon baller.  I don’t own a trash can for the kitchen yet but I have a melon baller? Weird.  I blame college.

Once your potatoes are cool enough to handle, gently scrape the potatoes insides and reserve in a bowl. 

Sautee diced onions, garlic, and carrots in a splash of olive oil until the onions are slightly browned and translucent and the carrots are tender (whoo! taste test!) You can also toss in your spices and peas once the veggies have been cooking for a few minutes.  (Specifics don’t matter.  I nuked steamfresh peas and tossed them in at the end!)

Add 1/4 cup veggie broth and your yummy veggies and spices to the potato “guts.”  Mix and continue to season to taste.  I ended up adding a little extra curry powder and went a little nutso with the cayenne pepper.  It tasted so SO good!

Spoon the yummy potato-y goodness into the potato skins and bake at 350-400F for 20 minutes.  Serve with lemon slices and optional sour cream or tzatziki sauce or nothing at at all.  They taste great all three ways! <3

vegetarian samosa curry baked potatoes

What are your favorite baked potato toppings?


  1. Chandeen @ Designed by Chance says

    Just made these for dinner, hubby and loved them.  they are just like a samosa without the dough.  Yum.

Leave a Reply

Your email address will not be published. Required fields are marked *