Samosa Style Loaded Baked Potatoes

Crisp potato jackets, golden spiced filling, tangy tamarind chutney and cool mint yoghurt. These samosa-style loaded baked potatoes bring lovely Indian flavours to a comforting meat-free meal. 👉 If you see the Hype 🔥 button — tap it, it’s a super-like 🚀 👇 RECIPE BELOW ❤️Hello, Friends! If you liked my video recipe, help develop the channel: Rate the video! Put 👍 - I would be very grateful, and it will help the channel's development. Please write your comment and ask me questions about recipes. I will be happy to answer you. 📢 You can also share this video with your friends by clicking the arrow in the right corner below the video. Subscribe to the channel and click the bell to stay up-to-date with new videos featuring delicious recipes.    / backyardchef   Spare a brew for the chef? Treat me to a cup — click the link: https://www.buymeacoffee.com/backyard... © Copyright – All rights reserved. No unauthorised use or re-uploads permitted. 🙏 SUPPORT OUR CHANNEL 🙏 I want to express my gratitude for all the support I received. It really helps with running this channel and sourcing ingredients for the recipes. Thank you to all of you - everyone who has bought a coffee (or more). A huge thank you to all the channel patrons.❤️ Mamalil, Jeanne, Markus Richard, Helen Salzmann, AliT, Nic Guy, Bronwyn Martin, Firefly, jcresource, Laura M, Mike Butterworth, Blythe, Sandi Lusk, Onno Verhagen, Charlie Badams, Linda, Andrew, Glenda Brady, Patrick Steylaerts, Debbie Froom, Henrietta Fitz, William.Bertram, Kate Gwynne, Deb, Ruth Winfield, Sandi Lusk, Bronwyn Martin, Ursus, Randy Burke, Tina McFarland, Scott Muma, John Jones, Sean Martin, Jean Batty, Kelly Angel, Lori Diaz, David Lalonde, Deri and Bob Amason, Laura Austan, John Baird, Richard Harris, Bobbi, Chrissy Kana, Glenn Kelly, Wayne Taylor, Adrian Bartoli, Joanne Brown, Elizabeth e.behrendt, Mary Palmer, Patricia Dooley, Mary Eaton, Christopher Beattie, Vanessa Walker, Derrick Lewis, Kathleen Hayes, John Kennington, Sharla Hulsey, Doug & Sunny Olsen, Tez Brennan If you would like to support my little channel on Patreon (only if you want :)   / backyard_chef   Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do. Taking Cooking food back to basics. https://www.amazon.co.uk/shop/backyar... NEW FACEBOOK PAGE -   / backyardchefscasualkitchen   NOTE: You have to answer all membership questions to join it's fully automated and accept group rules. Huge thanks for the support ❤️ If my cooking style works for you, I’ve got a second channel you might enjoy too: 👉    / @notanothercurryshowsamebutdiff   Serves: 4 — makes 8 stuffed halves Preparation: 20 minutes Cooking: 55–70 minutes Ingredients Potatoes and filling • 4 large baking potatoes — 1.2 kg total • Oil — 1 tbsp / 15 ml • Onion, finely chopped — 150 g / ⅝ UK cup / ¾ US cup • Frozen peas, thawed — 100 g / ½ UK cup / ⅔ US cup • Ghee — 3 tbsp / 45 g, divided • Cumin seeds — 1 tsp / 2 g • Fresh ginger, finely grated — 1 tbsp / 6 g • 1–2 green chillies, finely chopped — 5–10 g • Ground coriander — 2 tsp / 4 g • Ground turmeric — ½ tsp / 1.5 g • Garam masala — 1 tsp / 2 g • Fine salt — ¾ tsp / 4.5 g, plus extra for the skins • Lemon juice — 1 tbsp / 15 ml • Fresh coriander, chopped — 2 tbsp / 8 g Mint yoghurt and toppings • Plain yoghurt — 120 g / 8 tbsp / 0.42 UK cup / ½ US cup • Fresh mint, finely chopped — 1 tbsp / 3 g • Lemon juice — 1 tsp / 5 ml • Fine salt — ⅛ tsp / 0.75 g • Tamarind chutney — 4 tbsp / 60 ml / 0.21 UK cup / ¼ US cup • 2 cooked poppadoms, roughly crushed Quick Tamarind Chutney Ingredients • Tamarind paste — 2 tbsp (6 tsp / 30 g) • Water — 150 ml (10 tbsp / 30 tsp / 0.53 UK cup / 0.63 US cup) • Soft brown sugar — 60 g (5 packed tbsp / ¼ UK cup / ⅓ US cup) • Ground cumin — ½ tsp • Ground ginger — ¼ tsp • Chilli powder — ¼ tsp • Salt or black salt — ¼ tsp Microwave on 900 W for 16–20 minutes Bake at 220°C / 200°C fan / 425°F for 20–25 minutes, #backyardchef #bakedpotatoes #loadedpotatoes #indianrecipes #vegetarianrecipes #indianjacketpotatoes #indian PRIVACY POLICY and FULL DISCLOSURE: Rik participates in the Amazon Services LLC Associates Program (UK). DISCLAIMER: Please note that the product links included in this video contain affiliate links. I will receive a small commission if you click one of the links and make a purchase. This is at no extra cost to you, and it will help me maintain my channel and create more videos. I appreciate your support. Thank you for considering using these links.