Potato Skins Samosa Recipe

Potato Skins Samosa Recipe
Heather Nicholds, C.H.N.

This recipe was inspired by the Veganomicon cookbook, and a suggestion they make to make a samosa filling, but stuff it into the skins of baked potatoes instead of a pastry.

Much healthier and easier! Although I rarely use cookbooks, it’s always nice to get new ideas for healthy vegan recipes I otherwise wouldn’t think of.

Potato Skins Samosa Recipe

Prep time:20 minutes
Cooking Time:30 minutes
Time from start to eating:50 minutes
Makes enough for 8 small samosas.

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  • 4 small baking potatoes
  • 1 small onion, chopped finely
  • 1 tsp coconut oil
  • 2 cloves garlic, minced
  • 1 small piece of ginger, minced or grated and juiced
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp tumeric
  • pinch cayenne
  • salt and pepper, to taste
  • 2 carrots, grated
  • 1/4 cup frozen peas
  • 1/4 cup fresh cilantro (or parsley), chopped


  1. Pierce the potatoes with a fork, wrap in tinfoil and bake at about 350 for 30 minutes, or until they’re soft. They also do nicely on the BBQ if you prefer.
  2. When the potatoes are cooked, take them out of the foil and slice them in half.
  3. Heat a pan to medium and saute the onion in the coconut oil until it’s soft. Add the garlic and ginger (if minced) and saute until they’re soft as well. Add the spices next (including the ginger here if it was juiced), and stir to fully coat the onions.
  4. Scoop out the flesh of the potatoes into the pan, along with the carrots, peas and cilantro. Stir this to combine it all together, then spoon the mixture back into the potato skins. If you like, you can prepare these in advance and then heat them up in the oven.



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