Samosa-Inspired Baked Stuffed Potatoes

Everyone thinks of lobster, when they think of Maine…but did you know that the potato industry nearly matches that of the spiny crustacean, in terms of revenue generated in the state? You might not believe it, until you drive through Aroostook County, the Northernmost county in the state, and pass through the thousands of acres of potato fields there. Farm stands sell every variety available, and we came home with a few perfect specimens of the Russet potato; thick-skinned to withstand the cold temperatures, with white, fluffy insides that burst open when you apply pressure to the baked skin.

While I still think the best way to appreciate a good potato is to overcook it slightly so the skin turns crackly, scoop out the flesh, and slather the skins with lots of butter and sour cream, that doesn’t exactly make for a healthy meal. We’re big fans of this stuffed version, inspired by Indian take-out samosas, those little crunchy fried puffs of potato and curry. They’re super fast and easy to make, and could even be considered reasonably good for you, since there is very little dairy or fat used. They’re perfect with a skewer of grilled lamb, but are substantial enough to stand on their own as a weeknight dinner.

Samosa-Inspired Baked Stuffed Potatoes


  • 2 large potatoes
  • 1/2 onion, diced
  • 1 1/2 teaspoons curry powder
  • 1 1/2 teaspoons minced ginger
  • 1/2 teaspoon mustard seeds
  • Splash of olive oil
  • 1/8 – 1/4 cup fresh cilantro, chopped
  • 3/4 cup peas, cooked
  • 3 tablespoons butter
  • Salt and pepper (to taste)
  • Plain yogurt (for topping)


  1. Wash potatoes, and pierce with fork. Bake directly on oven rack at 400 degrees, for one hour.
  2. While potatoes cook, saute onions, curry, ginger, and mustard in olive oil over medium heat until onions soften, about 5 minutes.
  3. Carefully remove potatoes from oven (potatoes are hot!) and split lengthwise, scooping insides into a bowl. Add onion mixture, cilantro, peas, and butter, and mash with a potato masher until most lumps are gone. Season to taste with salt and pepper.
  4. Fill potato skin halves with mixture, top with yogurt, and serve.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.


      1. Thanks. I hate asking seemingly stupid questions, but there was a time where I thought “mix by hand” meant literally using my hand to mix. Next week I’m graduating from baths to showers!

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        1. It’s a valid question Patrick, there’s nothing wrong with it. I was just thinking that I’m not sure I would like the whole seeds in my soft potatoes. It’s a texture thing. I wonder if the soften when you are cooking them?

          And “mix by hand” really can be that literal. I don’t know many cooks who don’t use their hands to mix up a meatloaf.

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  1. i made this tonight after searching for a new and different curry recipe, and this idea was incredible! i changed a few things and added a LOT more curry powder and spices, but it was a fantastic base and it turned out so deliciously. everybody i made it for absolutely loved it. it will definitely be a staple for future curry nights. thanks!

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  2. Wow, this looks amazing! I’m now wishing we hadn’t just finished dinner, I would have liked to go straight to the kitchen and cook these… I think we’ll be trying this one tomorrow night! Thanks 🙂

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  3. I would humbly suggest that you heat the oil first with just the mustard seeds until they begin to pop (cover with a splatter guard) and release their flavor into the oil, then add the curry spices to the oil and saute for a few seconds, Then quickly add the onions, peas, ginger etc. Do not add the cilantro until just before taking the mixture off the heat. Be careful not to exceed the smoke-point of your oil, it will vary greatly depending on the quality of the oil. Cheaper olive oils = lower smoke-point. I lived in an Indian household for 2 years and grandmother Patel taught me many wonderful Gujarati (vegan) recipes.

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