Sweet Potato Samosa Stuffed Potatoes
User Reviews
5
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Prep Time
25 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 45 mins
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Servings
6 servings
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Calories
119 kcal
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Course
Main Course
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Cuisine
Indian
Sweet Potato Samosa Stuffed Potatoes
Description
This recipe starts with baking russet potatoes, rubbed with olive oil and salt, until tender with crisp skins. The filling is prepared separately by sautéing onions, peas, and carrots, seasoned with curry powder, cumin, garlic powder, and other spices. Mashed sweet potato adds a subtle sweetness to the vegetable mixture, creating a well-rounded stuffing reminiscent of samosas.
The combination of fluffy baked potato halves and spicy, mashed filling delivers textural contrast and flavorful depth. The cooking method allows the filling’s spices to permeate while keeping vegetables tender but not mushy. Baking or microwaving the potatoes first ensures a crispy skin and soft interior that supports the flavorful stuffing well.
This dish can serve as a main or side, offering a comforting meal with familiar spiced flavors in a simple baked potato format. Utilizing frozen peas and carrots makes it accessible year-round.
The notes mention nutrition estimation and encourage adjustment to taste, suggesting flexibility in seasoning and preparation. For quicker preparation, partially microwaving the potatoes before baking can save time without compromising crispness.
Ingredients
- 3 russet baking potato or white sweet potato, medium size
- 1 sweet potato you'll need 1 cup of cooked mashed sweet potato, large
- 3 cloves garlic minced
- ½ cup onion finely chopped
- ½ cup peas frozen
- ½ cup carrot frozen, cubes or slices
- ¼ cup vegetable broth extra as needed, low sodium
- 1 TBSP olive oil plus a little extra if needed, or coconut oil
- 1.5 tsp curry powder
- ¼ tsp cumin
- ¼ tsp garlic powder
- ¼ tsp salt
- ⅛ tsp allspice
- ⅛ tsp cayenne pepper
- 1/8-1/4 tsp black pepper
Instructions
- Scrub and wash your potatoes and pierce a few times with a fork/knife.
- Rub each lightly with olive oil.
- Sprinkle skins with a pinch of salt and bake for an hour or until tender.
- Once they are done, slice in half and allow to cool.
- Need a shortcut? Wrap each potato in a slightly damp paper towel after piercing with a fork and microwave for 11 minutes. Rub with olive oil and sprinkle with salt and then bake until tender. This should cut your bake time in half and still give the skin of the russets a chance to get crispy.
- While the potatoes bake, tackle your prep-work.
- Saute your onions in a tablespoon of your favorite oil or butter along with your frozen peas and carrots. The carrots take the longest to cook so if you prefer super-soft carrots to ones with a bit of texture than start sauteeing those first before adding the peas and onions.
- One the sauteed veggies are tender and your onions are translucent, add in an extra splash of oil [if needed/desired], your minced garlic, and your herbs/spices.
- Stir in a cup of baked/microwaved sweet potato, stir, and set aside.
- Once your potatoes are cool enough to handle, gently remove the inside of the russet potatoes with a spoon or mellon baller, leaving a thin border (a few centimeters or so) of potato still in tact to maintain sturdiness.
- Spoon the insides into a bowl, add your veggie/chicken broth, and whip/mix. You can add a bit more if the potatoes seem dry.
- Next add in your sweet potato and veggie mixture and stir to incorporate.
- Taste test the filling and add any additional curry powder and spices your heart desires. I added extra garlic powder, cayenne pepper, and curry. The sweet potatoes make the filling on the sweeter side of savory-sweet so if you like a kick - spice it up!
- Spoon the yummy potato-y goodness into the potato skins and bake at 350-400F for 20 minutes.
- Serve with lemon slices and optional yogurt or tzatziki sauce or nothing at at all. They taste great all three ways! You can be part of civilized society and dig in with a fork and knife or be a total foodie neanderthal like myself and eat it with your hands like a behemoth potato skin. It's yummy both ways... but I'm convinced my way is tastier!
Notes
- Nutrition facts are estimated; adjust ingredient amounts as needed for your dietary preferences.
- Microwaving potatoes before baking can reduce total cooking time while maintaining crispy skins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Sodium | 193mg | 8% |
| Potassium | 389mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 14206IU | 284% |
| Vitamin C | 9mg | 10% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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