Samosa Potato Skins

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.

skinsThe 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.


Samosa Potato Skins
Prep time
Cook/Dehydrate time
Total time
Perfect finger food for your next gathering. Bake the potatoes a day ahead for quick prep on the day of your gathering.
Recipe type: Appetizer
Cuisine: Indian
Serves: 4-6 servings
  • 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
  1. Wash potatoes and pierce skin with fork
  2. Bake at 400 until done (about 1 hour)
  3. Saute onion in olive oil until translucent
  4. Add curry powder, mustard seeds, ginger, cumin and cayenne.
  5. Stir well and sauté for 2-3 minutes.
  6. Cut potatoes in half.
  7. Scoop out potato from skins being careful not to break skins.
  8. Add the potato to the onion mixture.
  9. Mash potatoes and mix well.
  10. Add more olive oil if needed to keep mixture from being too dry.
  11. Add cilantro and peas and mix well.
  12. Add salt and pepper to taste.
  13. Once mixture is well combined and warmed throughout remove from heat and set aside.
  14. Cut each half of the potato skin into quarters.
  15. Fill each quarter with the samosa filling.
  16. Top each skin with a dollop of yogurt or cashew sour cream.


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Lifestyle Coach, CEO at Opare Institute
Helping my coaching clients go from vegan wanna-be to Unshakably Vegan! From meal-time boredom to loving what they eat. From self-sabotage to taking control. From tempted by all the wrong choices in their non-vegan world to making the right decisions. And from sick and tired to vibrant and healthy. Discover your personal recipe for success and abundant health! BE UNSHAKABLE!

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