I have been busy working on creating vegan finger foods to serve at my daughters upcoming wedding. There well be mostly NON vegan guests and I want to be sure it satisfied vegans and non-vegans alike. This recipe is combines the flavors of Indian food and the popular potato skin. Samosas are usually a fried or baked pastry filled with a savory potato and pea mixture.
We discovered a recipe for samosa stuffed potatoes and I thought it would make a great potato skin. I was right! Of course I did my flavor tweaking to make it something that is sure to please.
After baking the potatoes, I scooped out the potato and added it to sautéed onions, peas, cilantro and samosa seasoning.
The skins were quartered and refilled with the samosa filling. I topped them with a cashew sour cream but a vegan yogurt would also work well.
- 2 large baking potatoes
- ½ yellow onion, chopped
- 2 tsp curry powder
- 2 tsp minced ginger
- 1 tsp ground cumin
- ¼ tsp cayenne pepper
- ½ tsp mustard seeds
- 2 TBL olive oil
- ¼ cup cilantro, chopped
- ¾ cup frozen peas
- Salt and pepper
- Plain vegan yogurt or cashew sour cream
- Wash potatoes and pierce skin with fork
- Bake at 400 until done (about 1 hour)
- Saute onion in olive oil until translucent
- Add curry powder, mustard seeds, ginger, cumin and cayenne.
- Stir well and sauté for 2-3 minutes.
- Cut potatoes in half.
- Scoop out potato from skins being careful not to break skins.
- Add the potato to the onion mixture.
- Mash potatoes and mix well.
- Add more olive oil if needed to keep mixture from being too dry.
- Add cilantro and peas and mix well.
- Add salt and pepper to taste.
- Once mixture is well combined and warmed throughout remove from heat and set aside.
- Cut each half of the potato skin into quarters.
- Fill each quarter with the samosa filling.
- Top each skin with a dollop of yogurt or cashew sour cream.