Col's Samosa Stuffed Potatoes with Raita
| Prep Time: 20 min | Serves: 10 |
| Cooking Time: 90 min | Yield: 10 stuffed potatoes |
An Indian-inspired twice baked potato
Ingredients
- 5 Russet Potatoes
- 6 oz Plain Greek Yogurt
- 1/2 cup Onions
- 1 cup Frozen Sweet Peas
- 1 tbsp Curry Powder
- 1/2 cup Coconut Milk (original)
- 2 cups English Cucumber
- 1/4 cup Cilantro
- 2 Garlic Clove
Directions
Bake potatoes until soft in a 400 degree oven. (While potatoes are baking, saute onions in a bit of neutral oil until quite soft.) When cool enough to handle, cut in half length-wise and scoop out the insides, leaving enough on the edges to form a sturdy boat. Mash the potatoes with the coconut milk and curry powder, then fold in peas. Rescoop into potato skins and bake another half hour.
Meanwhile, make raita with thinkly sliced cucumbers, cilantro and garlic.