Everyone loves a baked spud (well almost everyone). I do prefer them oven baked as you get the crispy skin and mine are sprayed with a little oil and sprinkled with salt to get the best effect.
If you are still with me then you might like this recipe. I fancied baked spuds for tea tonight but was a little bored with the normal arrangements and didn’t fancy a major cook so I reverted to good old google and found this recipe. It is not mine so credit goes to a mealhack.com .
This is a take on a samosa and I slightly adjusted my version based on what I had in, personal tastes and what is the healthiest way of preparing it. This is for the filling only, I leave the baked potatoes to your own method.
- 1 smallish onion, finely chopped
- A good handful of coriander, well chopped coriander.
- A cup of frozen mixed veg
- 1 1/2 tsp medium curry powder
- 1 tsp mustard seeds
- 1 tsp grated ginger
- You can do this earlier and heat up once the potatoes are ready or do it just before the potatoes are ready as it needs to be hot at the end.
- Soften the onions in a pan with a squirt of spray oil. Use a little water if needed to keep them loose and unburnt as you cook them (about 5 minutes).
- Add all of the other ingredients and cook until every thing is soft. Use water to keep it going but cook it off before you finish.
- Cut the potatoes in half and scoop out the potatoes and add to the pan with the samosa mix. Mix together until everything is is well mixed. (This is a 1 pan recipe)
- Scoop back int the potatoes, they will be piled high.
- Dollop ‘no fat’ natural yoghurt on top and eat.
I served mine with a salad piled high with my favourite pickled veg with a bed of iceberg lettuce and red pepper. The finished product was delicious.