Samosa Potato Skins

Directions

• 1)

  Preheat oven to 400° F.

• 2)

  In a saucepan, bring a small amount of water to a boil. Add the frozen peas, lower to medium heat and cover for two to three minutes or until tender. Drain and measure out one cup of peas for this recipe.

• 3)

  Wash and dry the baby potatoes. Cut in half. Scoop out insides of baby potatoes with a melon baller. Reserve the insides for another use such as mashed potatoes.

• 4)

  Place baby potato skins, skin side down, on a baking sheet and bake for 45 minutes. Remove from oven and let cool on rack.

• 5)

  Prick the Russet potatoes once with a fork and boil until fork tender. Let cool. Peel and cut into cubes that are the size of playing dice.

• 6)

  Put the onions in a nonstick skillet and place on stovetop on high heat.  As soon as the onions start to brown or stick to the skillet, add a 1 or 2 tablespoons of water. Then, add garlic and ginger and stir for 30 seconds over medium heat. Add all the dry spices and stir for another 30 seconds. Add a splash of water whenever the ingredients stick to the pan. Add corn, peas and cubed Russet potatoes and let cook for 5 minutes, stirring occasionally. Add the cilantro and lemon juice. Remove from heat. Stuff the skins with this filling and serve.