In the meantime, after browsing through some of my cookbooks for light dinner ideas, I was inspired to make a samosa-style dish that used hollowed out potato skins instead of a pastry to enclose the spicy filling. More of a light meal than an appetizer because these potato halves are really rather filling, especially when served with a side salad and grain dish or Indian flatbread, such as besan roti. A most impressive presentation, it is the next best thing to traditional samosas — and healthier besides.
I served them with my tried and tested mushroom curry and topped the potatoes with velvety tomato chutney. This is one fine healthy meal for a warm summer day and to be enjoyed anytime of year for that matter.
Double the recipe if you are serving more than 2 or 3 diners.
|Samosa-Style Stuffed Baked Potatoes|
|Recipe by Lisa Turner|
Adapted from Veganomicon: The Ultimate Vegan Cookbook
Published on August 14, 2012
Spicy vegetable "samosas" baked in potato skins instead of deep-fried pastry
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More potato recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Scalloped Potatoes with Best-Ever Mushroom Sauce
Scalloped Potatoes with Coconut Milk and Mushrooms
Bengali-Style Potatoes in a Seasoned Yogurt-Pistachio Crust
On the top of the reading stack: Indian cookbooks
Audio Accompaniment: Minilogue - Clouds And Water (Original Mix)