Cheesy Potato Pockets
Cheesy Potato Pockets
Ingredients
For the Potato Dough
- 3 potatoes, large, boiled until soft, peeled, and mashed
- 2 tablespoons unsalted butter, melted
- 5 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Filling
- 1 1/2 cups cheddar cheese, shredded
- 1/2 pound chorizo, cooked and crumbled (optional)
For Frying
- 4 cups vegetable oil, for deep frying
Instructions
- 1
Boil the potatoes: Place the peeled potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 20-25 minutes. Drain thoroughly.
⏱️ 25 min
- 2
Prepare the potato dough: While the potatoes are still warm, mash them thoroughly with a potato masher or fork until completely smooth. Add the melted butter, all-purpose flour, salt, and black pepper. Mix until a soft, cohesive dough forms. Do not overmix.
⏱️ 10 min
- 3
Prepare the filling: If using chorizo, ensure it is cooked and crumbled. In a small bowl, combine the shredded cheddar cheese with the cooked chorizo, if desired.
⏱️ 5 min
- 4
Shape the potato pockets: Lay a piece of plastic wrap on a clean surface and lightly grease it with a small amount of vegetable oil. Take about 1/4 cup of the potato dough and place it on the oiled plastic wrap. Flatten it into a round disc, about 1/4 inch thick.
⏱️ 15 min
- 5
Fill and seal the pockets: Place about 1 1/2 tablespoons of the cheese (and chorizo) filling in the center of the flattened potato disc. Using the plastic wrap, carefully fold one side of the potato dough over the filling to meet the other side, forming a half-moon or pocket shape. Gently press the edges to seal completely, ensuring no filling escapes. Repeat with the remaining dough and filling.
⏱️ 15 min
- 6
Heat the oil: In a deep fryer or a heavy-bottomed pot, heat the vegetable oil to 350°F. Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350
- 7
Deep fry the potato pockets: Carefully place 2-3 potato pockets into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the pockets and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350
- 8
Serve immediately: Serve the hot cheesy potato pockets with your favorite dipping sauce or as a side dish.
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Potato Pockets
Ingredients
For the Potato Dough
- 3 potatoes, large, boiled until soft, peeled, and mashed
- 2 tablespoons unsalted butter, melted
- 5 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Filling
- 1 1/2 cups cheddar cheese, shredded
- 1/2 pound chorizo, cooked and crumbled (optional)
For Frying
- 4 cups vegetable oil, for deep frying
Instructions
- 1
Boil the potatoes: Place the peeled potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 20-25 minutes. Drain thoroughly.
⏱️ 25 min - 2
Prepare the potato dough: While the potatoes are still warm, mash them thoroughly with a potato masher or fork until completely smooth. Add the melted butter, all-purpose flour, salt, and black pepper. Mix until a soft, cohesive dough forms. Do not overmix.
⏱️ 10 min - 3
Prepare the filling: If using chorizo, ensure it is cooked and crumbled. In a small bowl, combine the shredded cheddar cheese with the cooked chorizo, if desired.
⏱️ 5 min - 4
Shape the potato pockets: Lay a piece of plastic wrap on a clean surface and lightly grease it with a small amount of vegetable oil. Take about 1/4 cup of the potato dough and place it on the oiled plastic wrap. Flatten it into a round disc, about 1/4 inch thick.
⏱️ 15 min - 5
Fill and seal the pockets: Place about 1 1/2 tablespoons of the cheese (and chorizo) filling in the center of the flattened potato disc. Using the plastic wrap, carefully fold one side of the potato dough over the filling to meet the other side, forming a half-moon or pocket shape. Gently press the edges to seal completely, ensuring no filling escapes. Repeat with the remaining dough and filling.
⏱️ 15 min - 6
Heat the oil: In a deep fryer or a heavy-bottomed pot, heat the vegetable oil to 350°F. Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350 - 7
Deep fry the potato pockets: Carefully place 2-3 potato pockets into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the pockets and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350 - 8
Serve immediately: Serve the hot cheesy potato pockets with your favorite dipping sauce or as a side dish.