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Samosa Style Twice Baked Potatoes (GF, V)

I've been afraid to make these because I've never even made traditional twice baked potatoes before. They also take a bit of time. I shouldn't have put it off for so long, because these were outstanding!



Source: Get Inspired Everyday | Serves: 8 | Time: 2 hrs & change


Changes: nixed ginger; added allspice; doubled the amount of avocado


Ingredients

4 large russet #potatoes, or other baking potatoes weighing 2 1/2 pounds

2 tbsp avocado or olive oil

1 yellow onion, 14 ounces, cut into a medium dice (1/2″)

1 large clove garlic, minced

1 tbsp minced green chile

2 tsp ground turmeric

1 tsp garam masala

1 tsp allspice

1/2 tsp ground coriander

1/2 tsp ground cumin

1 tsp sea salt, or to taste

1/2 cup water or vegetables stock

1 cup fresh or frozen #peas


Cilantro Chutney/Sauce

3/4 cup chopped fresh cilantro, about 1/2 a bunch

1 tbsp freshly squeezed lime juice, 1/2 lime

1 tbsp green chile

1 small ripe avocado, peeled and pitted

2 tbsp chopped onion

1/2 tsp sea salt

2 tbsp water


Instructions

Preheat the oven to 425ºF.


Thoroughly wash the potatoes and pierce each one once with a knife. Place them on a baking sheet and bake until tender in the center, about 1 hour 15 minutes to 1 1/2 hours.


Remove the potatoes from the oven and place them on a cutting board. Cut them in half and let them cool until you can scrape out the insides being careful not to break through the skins.


Meanwhile preheat a large skillet over medium high heat. When the skillet is hot, add the oil and onions. Sauté until the onions are tender with browned edges, about 5 minutes. Then add the garlic and green chile. Continue to cook until fragrant, about 1 more minute before adding all the spices.


When the spices have been thoroughly mixed in, add the sea salt, water/vegetable stock and peas. Cook for 2-3 minutes just until the peas are barely done.


Add the scraped out potato insides to the skillet and mix them in, mashing along the way until you have a filling that is equal parts smooth and lumpy.


Scoop the filling back into the potato skins and place them on a lined baking sheet. Cover with a lid or foil and bake at 400ºF until they’re piping hot, about 10-15 minutes.


While the potatoes are baking, add all the ingredients for the cilantro chutney to a high speed blender and blend starting on low and working up to speeds 5-6 on a Vitamix.


The sauce is done when it’s creamy/emulsified but with distinct pieces of cilantro and onion still remaining.


Serve the twice baked potatoes with the cilantro chutney.


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