Twice Baked Potatoes – Samosa Style
This recipe is probably one of the first ones I ever wrote down as a MUST DO and I’m finally getting to it – four years later! The original recipe that I saw oh so long ago featured a standard russet potato, but I knew from the beginning that I wanted to try a sweet potato. While regular potatoes are rather awesome, sweet potatoes are the definition of perfection in my opinion. Previous curry experience gave me the confidence needed to start experimenting which is why this recipe went from a standard baked potato to a glorious twice-baked potato. Twice baking gave all the ingredients time to get acquainted with each other, something I was worried wouldn’t happen in just making a topping and pouring it on top.
2 Sweet Potatoes
1/2 tbsp curry powder
1/4 tsp ground cumin
1/4 tsp amchur powder (dried mango powder)
1/4 cup frozen peas, thawed
1/2 cup cauliflower, very well diced
- Preheat oven to 425. Wrap the sweet potatoes in tin foil and bake in over for 30 minutes.
- Remove and slice potatoes in half length-wise. Gently scoop out the potato, leaving the skin in the tin foil, and remove to a small bowl.
- Add the curry, amchur, and cumin to the potato and mix well before folding in the cauliflower and peas.
- Spoon the potato mixture back in to the skins and bake, open side up, for 25 minutes. Remove from oven and allow to sit for 5 minutes.
- Serve and enjoy!
The real trick with this dish is cutting up the cauliflower as close to the same size as the peas as possible. Not only does it insure everything fits inside the potato skin, it helps keep an even cooking time. I’m also sending this potato-tastic dish over to /52weeksofcooking for their potato challenge – for while it’s a bit late it’s the perfect dish as it’s all about the potato!