Samosa-Stuffed Idaho® Potatoes with Cilantro Chutney | Idaho Potato Commission

Ingredients

• 4 Idaho® Russet Potatoes (80 ct.)
• 1 tablespoon plus 1 teaspoon canola/olive oil blend (80:20 ratio)
• ⅝ teaspoon kosher salt
• ⅜ teaspoon black pepper
• 2 tablespoons fresh cilantro leaves, chopped
• 2 tablespoons fresh mint leaves, chopped
• 1 tablespoon plus 1 teaspoon fresh mango, peeled, seeded and chopped
• 2 ⅝ teaspoons red onion, chopped
• 1½ teaspoons jalapeño pepper, chopped
• 1½ teaspoons lemon juice
• 1½ teaspoons water
• ⅜ teaspoon granulated sugar
• ⅜ teaspoon fresh ginger, peeled and chopped
• ⅛ teaspoon kosher salt
• 4 baked Idaho® Russet Potatoes (see recipe)
• 2 teaspoons canola/olive oil blend (80:20 ratio)
• ⅝ teaspoon cumin seeds
• 2¼ ounces yellow onion, diced into ¼-inch pieces
• 1 tablespoon jalapeño pepper, seeded and minced
• 1 teaspoon fresh ginger, peeled and minced
• 1 teaspoon garlic, minced
• ⅜ teaspoon turmeric, ground
• ⅝ teaspoon coriander, ground
• ⅜ teaspoon paprika
• ⅛ teaspoon cumin, ground
• ¼ teaspoon kosher salt
• ⅛ teaspoon black pepper
• 4 ounces canned chickpeas, rinsed and drained
• 3 ounces frozen green peas, thawed
• 2 teaspoons butter solids
• 1 tablespoon plus 1 teaspoon fresh cilantro leaves, chopped
• 2 teaspoons lemon juice
• ¼ cup Cilantro Chutney (see recipe)