These potatoes taste exactly like a samosa. I’m not a huge potato eater (yams on the otherhand, I adore!) but I really did enjoy these, and it was great to not have to worry about making a dough like you would for a samosa. Same great flavour, though!

Sorry for the slowdown in posts (this has been sitting in my drafts folder for a long time now!), but I am in Whistler, like I said before. I’ll be home very soon, though (with a review on a fantastic restaurant I went to).

In the mean time…this is what most of the weekend looked like- plenty of birthday fun 🙂

Samosa Stuffed Baked Potatoes (adapted from Veganomicon)

  • 4 large russet potatoes, scrubbed, baked, cooled (to bake a potato, preheat the oven to 400 F, poke the potato with a fork several times, bake for about an hour until easily pierced with a fork)
  • 1/4 unsweetened soy milk
  • 3 tbsp olive oil
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
  • 1 small yellow onion, diced
  • 1 medium carrot, diced
  • 2 cloves garlic, minced
  • 2 tsp fresh ginger
  • 2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1/2 cup frozen peas
  • juice of 1/2 lemon

Slice the baked potatoes in half lengthwise and scoop out the insides, leaving about 1/4 inch of potato in the skin. Be careful, so you don’t break the skin! Mash the scooped out potato with the soymilk and set the skin aside.

Preheat the oven to 400 F.

Heat olive oil in a large skillet over medium-high heat. Add the mustard and coriander seeds and heat for a minute or two until they start to pop. Add the onions and carrots and saute for 7-10 minutes until the onions begin to brown.

Add the garlic and ginger and saute for a minute. Add the cumin, turmeric, and salt, along with a splash of water. Stir well, then add the potatoes mixing well. Add a little more water if it looks to dry. Cook until the potatoes are heated through. Add the lemon juice to taste, and stir.

Brush the insides of the potato skins with a little bit of olive oil. Scoop the filling into the skins. Line a baking sheet with the stuffed potatoes and bake for 20 minutes. Garnish with fresh cilantro, and enjoy with Mango Chutney.

Mango Chutney (adapted from Veganomicon)

  • 2 tsp vegetable oil
  • 2 cloves garlic, minced
  • 2 tsp grated ginger
  • 1 tsp dried chili
  • 1 large mango, sliced into bite-sized pieces
  • 2 tbsp unrefined sugar
  • 2 tbsp water
  • 2 tbsp red wine vinegar
  • 1/2 tsp curry powder

Preheat a small saucepan over medium-low heat. Add the oil, garlic, ginger, and chili to the pan. Saute for 1 minute. Add the mango, sugar, water and turn up to medium. Cover and cook for 3 minutes, until boiling. Add the red wine vinegar and curry powder and cook for another minute, uncovered. Chill until ready to use.