Samosa-stuffed baked potatoes

I never really ate Indian food growing up. My family favored Chinese, Japanese, Mongolian, Thai... But somehow we skipped that country.

The first time I ever tasted Indian food was at my friend Katie's house. Okay, so it was take-out food. And it was really just samosas and naan and chana masala. But still.

The memory is stuck in my mind so clearly. It was senior year of high school, and we were having a sleep-over so that we could get up early the next morning to go to a Varsity Science Team State Competition.

(Yes. We were--are-- nerds. But at our high school, Science Team was a Big Deal.)

(To us, at least).

Katie lived near the University of Chicago campus, where there were tons of different ethnic restaurants. When her mother showed up with the bag of takeout, we were giggling, watching 10 Things I Hate About You, and talking about who would take tops in the Boomilever competition. Being the ever-adventerous eater (and distracted by Heath Ledger), I dove in. Little did I know it would be the beginning of a love affair.

Fast forward six years. I live in a town with three excellent Indian restaurants, and randomly crave samosas under times of stress and competition (wonder why). I know those deep-fried beauties are terrible for your arteries, though, so was I ever grateful to find this recipe for samosa-stuffed baked potatoes.

I was wary when I read the recipe (anything involving me and the words "hot oil" and "popping mustard seeds" does not bode well), but it's supposed to snow, and I don't want to venture out right now.

Since I'd never made anything like this, I didn't deviate from the recipe... And don't think I really needed to. In the future, I'm thinking a chana masala-stuffed sweet potato might happen, though.

Samosa-stuffed Baked Potatoes


Adapted only very slightly from Veganomicon

4 large russet potatoes, scrubbed, baked, and cooled
1/4 cup unsweetened almond milk
3 tbsp peanut oil
1 tsp yellow mustard seeds
1 teaspoon coriander seeds, crushed
1/2 medium onion, diced
1/2 cup diced carrots
3 cloves garlic, minced
2 tsp grated fresh ginger
2 tsp ground cumin
1 tsp tumeric
1 tsp salt
1 can sweet peas, drained and rinsed
Juice of 1/2 lemon

Preheat oven to 400F.

Slice the potatoes in half lengthwise and carefully scrape the centers into a bowl. Mash with almond milk; set aside.

In a medium saucepan, heat oil. Add mustard seeds and coriander seeds and cover; wait until you hear the seeds pop. Allow to cook one more minute, then add the onions and carrots. Cook until onions are browned, then add garlic and ginger; cook for one more minute. Add in spices and potatoes; mix to combine well and heat potatoes through. Fold in peas and lemon juice until combined.

Spray inside of potatoes lightly with olive oil. Fill the potatoes, place on cookie sheet, and bake 20 minutes. Serve immediately with additional lemon and cilantro!