Samosa Style Twice Baked Potatoes:
- 4 russet potatoes, or other baking potatoes weighing 2 1/2 pounds
- 2 Tablespoons avocado or olive oil
- 1 yellow onion, 14 ounces, cut into a medium dice (1/2″)
- 1 large clove garlic, minced
- 1 Tablespoon minced ginger
- 1 Tablespoon minced green chile, I used an Anaheim
- 2 Teaspoons ground turmeric
- 1 Teaspoon garam masala
- 1/2 Teaspoon ground coriander
- 1/2 Teaspoon ground cumin
- 1 Teaspoon sea salt, or to taste
- 1/2 cup water or vegetables stock
- 1 cup fresh or frozen peas
- 3/4 cup chopped fresh cilantro, about 1/2 a bunch
- 1 Tablespoon freshly squeezed lime juice, 1/2 lime
- 1 Tablespoon mild green chile, I used Anaheim
- 1/2 small ripe avocado, peeled and pitted
- 2 Tablespoons chopped onion
- 1/2 Teaspoon sea salt
- 2 Tablespoon water
- Preheat the oven to 425ºF.
- Thoroughly wash the potatoes and pierce each one once with a knife. Place them on a baking sheet and bake until tender in the center, about 1 hour 15 minutes to 1 1/2 hours.
- Remove the potatoes from the oven and place them on a cutting board. Cut them in half and let them cool until you can scrape out the insides being careful not to break through the skins.
- Meanwhile preheat a large skillet over medium high heat. When the skillet is hot, add the oil and onions. Sauté until the onions are tender with browned edges, about 5 minutes. Then add the garlic, ginger, and green chile. Continue to cook until fragrant, about 1 more minute before adding all the spices.
- When the spices have been thoroughly mixed in, add the sea salt, water/vegetable stock and peas. Cook for 2-3 minutes just until the peas are barely done.
- Add the scraped out potato insides to the skillet and mix them in, mashing along the way until you have a filling that is equal parts smooth and lumpy.
- Scoop the filling back into the potato skins and place them on a lined baking sheet. Cover with a lid or foil and bake at 400ºF until they’re piping hot, about 10-15 minutes.
- While the potatoes are baking, add all the ingredients for the cilantro chutney to a high speed blender and blend starting on low and working up to speeds 5-6 on a Vitamix. The sauce is done when it’s creamy/emulsified but with distinct pieces of cilantro and onion still remaining.
- Serve the twice baked potatoes with the cilantro chutney.
I used ripe avocado in the cilantro chutney for creaminess instead of the more traditional oil or yogurt.
To shorten the time of this recipe, bake the potatoes ahead of time, and then proceed with the recipe, or even prep them up until the second baking and bake them when you’re ready to serve.