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Baked Potato Skins with Spinach and Vegetable Samosas in Phyllo

January 2, 2011

Happy new year! Here are a couple of delicious recipes I made for our new year’s eve at home. They’re both on the lighter side of things: the samosas are baked rather than deep-fried, and the potato skins are filled with spinach rather than melted cheese. Keep these healthy snack ideas in mind for your next gathering, or do what I did and serve them as the main dish for dinner. As an added bonus, if you make both of these at the same time, the potato that you scoop out of the skins can be used in the filling for the samosas.

The recipe for the potato skins is here on the Weight Watchers site.These were really good, though I agree with many of the reviews that suggest adding a little onion or garlic, nutmeg or hot pepper. There’s a whole lot of spinach going on here!

  • This recipe makes a ton of spinach filling. 20 oz is two boxes of frozen chopped spinach. The Yukon Gold potatoes I used were pretty small, and it took six of them (12 halves) to hold all of the filling.
  • I added about 1/2 teaspoon of paprika to the filling.
  • I used real bacon rather than turkey bacon, purely because I went for the convenience of precooked bacon. With a tiny bit of bacon on each potato half, I don’t think it makes a huge impact. Turkey or veggie bacon would be good, or you could skip it all together.
  • OK, one more not-as-healthy change: these were really good with a little bit of sour cream (I used light) on top. Again, just a dab will do, and it adds nice flavor and moisture, as well as making it look more attractive.

The recipe for samosas is from Cooking Light and you can find the recipe here. The phyllo bakes up nice and crunchy with just a brush of oil. Inside is a soft filling of potatoes, peas, and carrots, with fragrant Indian spices.

  • I did not make the mint chutney; instead I made a dipping sauce from the New Moosewood Cookbook (recipe below). Mint chutney doesn’t sound like my kind of thing, and I’d made the dipping sauce before and knew that I liked it. As a side note, Moosewood’s recipe for samosas is also really good, but I love the addition of carrots in the Cooking Light recipe.
  • Once you get the hang of folding the samosas, it’s not hard to do. I won’t tell you how long it took me to get the hang of it, though!

Dipping Sauce for Samosas
From the New Moosewood Cookbook

1/2 cup cider vinegar
1/2 cup water
3 tablespoons brown sugar
1 small glove garlic, minced
1 teaspoon salt

Place all ingredients in a small saucepan and stir until the sugar dissolves. Heat to boiling, then simmer uncovered for about 10 minutes. It will reduce slightly, but this is a thin sauce. Serve warm or at room temperature with hot samosas. I suggest giving each person a small bowl of the dipping sauce so they can double-dip!

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7 comments

  1. Your samosas look great. The changes you suggest sound especially good — who could argue with bacon and sour cream?


  2. Those both look like fabulous foods to ring in the new year with! I made the samosas from the Mooosewood cookbook one time many years ago and remember them being delicious; I do agree that carrots (extra veggies are definitely good around this time of year) would be a welcome addition to samosas.


  3. Both recipes sound amazing…and I am SO gonna try the potato skins. Spinach sounds like a wonderfully healthy alternative. Happy New Year!!!


  4. everything sounds great- especially those samosas!


  5. Oh, those look positively delicious. What a pretty tray that makes…how could anyone say no to those!


  6. YUM!

    Both snacks look fabulous and Dave and I would love them.


  7. Oh yum, I would gladly have eaten the potato skins at our New Year’s Eve party. I’ve never had a samosa so I definitely want to try those next time I’m heading to a gathering!



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