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Samosa Baked Potatoes

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August is here, which means fall is ON THE WAY, everyone! Although we are currently experiencing sweltering heat here in Florida, I am already thinking forward to the temperatures cooling off. Today I am celebrating by cooking up a dish that will hopefully usher in the fall some time soon: samosa baked potatoes! These came together in my Crock-Pot® 6-Quart Programmable Cook & Carry™ Slow Cooker, and they’re going to need to be on your table soon!

Samosa Baked Potatoes

We’ve had a number of get togethers with friends recently, and it always reminds me of how important it is to prepare ahead of time and to cook smart! That’s where the beauty of slow cooking comes into play. These samosa baked potatoes are cooking in the background for a few hours, which allows you to assemble other things around the house. AND you’re leaving space open in your oven/on your stove for any other prep work you need. Or, if you live in a hot climate like I do, the fact that you don’t even have to turn on your oven is a huge plus (we do NOT want the house getting any hotter than it has to!). I don’t know about you, but I try to avoid getting hit with a wave of heat from the oven at all costs!

Samosa Baked Potatoes

I had heard so many people talk about making baked potatoes in a slow cooker in the past. I had yet to try it – until now! I don’t know why I hadn’t realized the magic before, but I’m 100% hooked on this method. All you have to do is scrub the potatoes, pierce with a fork, rub with olive oil, salt, and pepper, wrap in aluminum foil, place in the slow cooker on high for 4 hours, and just let them cook! It was so easy to get everything set up with the slow cooker’s sleek flat control panel, which let me choose between high or low heat, as well as a 4 hour timer. When the 4 hours on high was complete, it switched over to the warm setting to keep my baked potatoes at the perfect temperature. I was so pleased with the crisp skin and the fluffy soft interior of the potatoes. It’s a great way to prepare for a crowd, or if you simply want to make extra potatoes to have on hand for future use! With an 8 month old scooting around the house, I have my hands full on the regular, and I love that this can fit into my schedule and saves me time! Crock-Pot® brand really does offer the best one-pot solution to fit any occasion.

Samosa Baked Potatoes

And when it come to slow cookers, Crock-Pot® brand is definitely a leader in one-pot cooking. I am officially in love with my new Crock-Pot® Cook & Carry Slow Cooker. One of my favorite features of this model is the locking lid! It seems like a simple addition, but it is a game changer! The lid locks down with a tight seal so you can easily transport everything without making a mess! Brilliant! I have completely avoided bringing dishes that needed to be kept warm/heated at a tailgate or party because I didn’t have a great way to transport, and did not want to deal with the clean up of multiple containers in order to do so. With this Crock-Pot® Cook & Carry Slow Cooker you not only can keep everything inside the appliance, you can lock the lid, AND enjoy the larger handles for easy carrying from here to there! It is definitely going to be changing up my game when it comes to potluck events I have coming up. This particular 6 quart model can serve 7 people or more, which is great for a crowd. If you’re looking to add one of these to your kitchen arsenal, it’s time to make a Target run! You can purchase the Crock-Pot® Cook & Carry Slow Cooker online, or check out the end-cap available in select Target stores.

Samosa Baked Potatoes

Samosa Baked Potatoes

Ok, but today’s recipe is more than just a simple baked potato. I wanted to explore a new meal option, so I tapped into a dish I always enjoy – samosas! I wanted to pull in the flavors of a traditional samosa and put them into baked potato form, and top them off with a fresh cucumber raita on top! The spices in the potatoes are wonderful paired with the tangy and refreshing cucumber yogurt sauce. Side note: you’ll want some extra dollops on the side to dip some pita bread into – it’s delicious! These samosa baked potatoes are great paired with a fresh salad for a delicious dinner option, or you can use them as a fun side dish for a potluck or tailgate!

Samosa Baked Potatoes

Another thing I like about this dish is that you can make the potatoes and stuff them in advance, wrap them back up into aluminum foil, and leave them on the Warm setting until ready to serve. I’m all about little solutions that give me more time!

So – are you a fan of samosas? You should definitely get a batch of these baked potatoes on your table soon if so!


Samosa Baked Potatoes
  • For the potatoes:
  • 6 russet baking potatoes, medium sized
  • 2 teaspoons cumin
  • ¾ teaspoon fennel
  • 1 teaspoon ground coriander
  • 1 cup green peas
  • ½ teaspoon garam masala
  • ¼ teaspoon red chili powder
  • 1 teaspoon salt, or to taste
  • For the cucumber raita:
  • 1 cup plain Greek yogurt
  • ½ medium cucumber, peeled, seeded, and finely chopped
  • 2 green onions, thinly sliced
  • ¼ cup chopped fresh cilantro
  • 1 teaspoon ground cumin
  • ½ teaspoon ground ginger
  1. To start, scrub the potatoes and rinse thoroughly. Pierce each multiple times with the tines of a fork. Mix 2-3 tablespoons of olive oil in a small bowl with salt and pepper. Brush the potatoes with the olive oil mixture and wrap each individually in aluminum foil
  2. Add wrapped potatoes to the Crock-Pot® Cook & Carry™ Slow Cooker. Cook on high for 4 hours. When complete, remove lid and allow potatoes to cool until you’re able to handle them.
  3. As the potatoes cook, make the cucumber raita. Combine the yogurt, cucumber, onion, cilantro, cumin, and ginger in a bowl. Add salt and pepper to taste. Refrigerate for at least 1 hour before serving.
  4. When the potatoes are cooked, unwrap them and split lengthwise. Scoop about ⅔ of the inside of the potatoes into a bowl, leaving some of the potato inside of the skin.
  5. Meanwhile, heat about 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add potatoes and peas. Sauté for 2-3 minutes until warm.
  6. Add the fennel, coriander powder, garam masala, and red chili powder. Add salt to taste. Gently mash the contents of the pan together with a masher or a fork. I like to leave some chunks intact!
  7. Carefully fill the split open potato skins with the seasoned potato and pea mixture. You can serve immediately, or place the potatoes back into the Crock-Pot® Cook & Carry™ Slow Cooker on the Warm setting to keep them warm until ready to serve!

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