These Samosa Backed Potatoes are inspired by the recipe in Veganomicon (a very wonderful Christmas present). You've probably had a samosa before, but if you haven't, they're an unbelievably delicious Indian snack... spiced potatoes and vegetables wrapped in soft pastry dough then deep fried. Not exactly the model for healthy eating, but sooo good. These Samosa Baked Potatoes have all the same flavors of the original minus the pastry and the deep frying.
The original Moosewood cookbook has a killer Samosa recipe. The dough (quick, no-yeast) has yogurt and butter in it, which makes it incredibly soft and yummy - but definitely not vegan. For all you dairy consumers out there, I highly recommend making them! But enough of that... let's get down to these Samosa Baked Potatoes.
3 large baking potatoes
1/2 red onion, chopped
1 carrot, diced
1 stalk celery, chopped
1 teaspoon cumin
1 teaspoon turmeric (gives it that pretty orange color!)
1/2 teaspoon ground coriander
1/2 teaspoon Garam Masala
1/2 cup frozen peas
1 teaspoon salt
Poke the potates with a fork a few times and bake them (right on the rack) in a 400 degree oven until they're soft (about an hour).
Remove the potatoes from the oven and let them cool as you start making the filling.
Saute the onions, carrots, and celery in olive oil.
After a few minutes add the spices and continue to cook until the vegetables are tender.
Add the peas and cook for another minute.
While the vegetables are sauteeing, slice the (cooled) baked potatoes in half and scoop out the inside - careful not to break the skin.
When the vegetables are soft, add the scooped-out potato "meat" to the vegetables and mix thoroughly. I had to add about 1/3 cup of water to soften it up.
Season the filling with salt and taste it before you start stuffing.
Stuff the filling back into the skins and bake in a 400 degree oven for about 20 minutes, or until the tops are crusty and crunchy.