Have you ever had a samosa? Considered Indian food, they are little deep fried shells that are filled with a mixture of mashed potato, onion, green peas, spices and green chili. They are usually served with a little sauce on the side as well. They are SO delicious. My friend recommended trying a samosa the first time I ever had Indian food, and I was hooked since then. They are seriously the perfect little appetizer, but unfortunately they aren’t too little (they are kind of large, stuffed triangles), and they fill you up. So while you are eating those, your other food is cooking, and then you have no room for the main course! That is a problem for me, because I LOVE Indian food, and I always want to eat the most possible (seriously). Lately I find myself splitting a samosa when I go out, which is a lot less food, so I have more room for the main course…works like a charm!
So anyway, I was looking up ways to make samosas at home, but I don’t really like frying food. There are versions where you can bake the outside, and those look promising, but then I had an idea to do a play on the samosa, using just a baked potato. I probably could have used a baked sweet potato to make it even healthier, but for the first try, I wanted to use a real potato since that’s what is used when making a real samosa. I am glad I did, because it came out really delicious. This larger russet potato is so filling that this is all you need as your main dish. You can serve some sides with it if you want, but one potato each was more than enough for my husband and I.
Two of the star ingredients, ginger and curry powder, are absolute musts in this recipe.
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