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Samosa Twice Baked Potatoes

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!

Samosa Twice Baked Potatoes
Samosa Twice Baked Potatoes

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!

Samosa Twice Baked Potatoes
Samosa Twice Baked Potatoes

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.

Samosa Twice Baked Potatoes
Samosa Twice Baked Potatoes


  • 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


  1. Microwave potatoes for about 5-7 minutes or until soft enough you can stick a fork in them.
  2. Cut potatoes in half and scoop out the middle, leaving about 1/4 inch around the edge.
  3. Add scooped out potato to a mixing bowl and mash until smooth. Add water or milk to help get a creamy texture.
  4. Add spices and mix until well incorporated.
  5. Fold in the mixed vegetables being careful not to mash them.
  6. Add potato mixture to hollowed potatoes and bake for 15 minutes at 350 degrees.

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