Samosa Twice Baked Potatoes
After living in Mexico for four years I’ve come pretty accustomed to spicy foods. I’ve built up a tolerance and can handle some heat. But in Washington there are many other foods that have a different kind of spice. Because its just a hop across the ocean, Washington state receives a lot of immigrants from a variety of Asian countries. And their food is glorious!
When it comes to food, I’m the opposite of a picky eater. I want to try everything and especially interesting flavor combinations. The more flavors the merrier! I love Asian foods because they use interesting flavors that are not so common in other cuisines and a lot of times tend to combine sweet and savory.
Many Indian foods also combine sweet and savory. My husband can not stand mixing the too, but I LOVE it! I’m all for it. Anything and everything!. I also like mixing flavors that wouldn’t normally go together. These potatoes for example. Usually twice baked potatoes are served with a ton of cheese and sour cream mixed in. That’s all cool and dandy, but let’s switch things up a bit!
With these potatoes I wanted to mix some familiar flavors of a potato with some maybe not so familiar flavors of a samosa. If you’ve ever had samosas you know just how absolutely delicious these little pockets of joy can be. The garam marsala helps to give a sweet hint while cumin and ginger help to balance it out with some savoriness.
- 4 medium potatoes
- 1/2 tsp of ginger
- 3/4 tsp cumin
- 2 tsp garam masala
- 1/2 tsp chili powder (optional)
- chopped cilantro
- 1 can mixed vegetables
- Microwave potatoes for about 5-7 minutes or until soft enough you can stick a fork in them.
- Cut potatoes in half and scoop out the middle, leaving about 1/4 inch around the edge.
- Add scooped out potato to a mixing bowl and mash until smooth. Add water or milk to help get a creamy texture.
- Add spices and mix until well incorporated.
- Fold in the mixed vegetables being careful not to mash them.
- Add potato mixture to hollowed potatoes and bake for 15 minutes at 350 degrees.