Samosa Baked Potato

I forget where I first saw this idea but it makes for a nice baked potato filling in the stle of a Samosa. My usual method for baking a potato is to pierce it a few times, spray with olive oil spray and rub in, sprinke a little salt and pepper on the outsied and then put it directly onto the oven shelf at gas mark 8 for an hour which results in a nice crisply skin, none of this microwave or tin foil malarkey.

Serves one.


Baking potato
1/2 onion, finely chopped
1/4 teaspoon of mustard seeds
1 teaspoon ginger, minced
1 clove of garlic, minced
1 teapoon of curry powder
1 teaspoon of chilli flakes
40g garden peas, cooked
Salt & pepper
Frylight olive oil


1. Rub the potato with olive oil, sprinkle with salt and pepper and bake at gas mark 8 for one hour
2. Heat oil in pan and add the mustard seeds, once they start yo pop add the onion and cook until soft and translucent
3. Add the ginger, garlic and chilli flakes and cook for another 2 minutes
4. Add curry powder and stir constantly for 30 seconds
5. Slit the baked potato open and scoop the flesh out
6. Mash the potato with the onion mix and peas, season with salt and pepper and then stuff into the potato skins

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