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Prepare the Beef Filling: In a large pan, cook the diced onion over medium heat until it softens, about 5 to 7 minutes. If using, add the diced chili and cook for an additional 1 minute.

Add the lean ground beef to the pan with the onions and chili. Break it apart and cook until it gets a crispy sear and is fully browned. Drain any excess fat.

Season the cooked beef with 1 teaspoon each of garlic powder, smoked paprika, black pepper, mixed herbs, and salt. Stir well to combine. Remove the beef filling from the heat and set aside to cool slightly.

Prepare the Potato Dough: Place the peeled and cut potatoes in a large pot. Cover with water and add about 1/4 teaspoon of salt. Bring to a boil and cook for 15 minutes, or until the potatoes are fork-tender.

Drain the water from the cooked potatoes thoroughly. Return the potatoes to the pot or transfer to a large bowl. Mash the potatoes until they are completely smooth, with no lumps.

Add the all-purpose flour, large egg, and about 1/4 teaspoon of salt to the mashed potatoes. Mix and knead the ingredients together until a cohesive dough forms. It should be soft but manageable.

Divide the potato dough into 8 equal pieces. This recipe yields 8 pockets, so each piece will form one pocket.

Assemble the Pockets: Lightly spray your hands with cooking spray or lightly coat with oil to prevent sticking. Take one piece of potato dough and flatten it into a disc in the palm of your hand.

Place approximately 1/8 of the prepared beef filling (about 2 tablespoons) in the center of the flattened potato dough. Top the meat filling with about 20 grams (approximately 1/4 cup) of shredded low-fat cheese.

Gently close the potato dough around the filling, sealing the edges completely to form a ball. Then, flatten the ball slightly into a pocket shape. Repeat this process for the remaining 7 pieces of dough.

Cook the Pockets: Spray a large non-stick pan generously with cooking spray. Place a few potato pockets in the pan, ensuring not to overcrowd it. You may need to cook them in batches.

Cover the pan with a lid and cook on medium-low heat for 3 to 4 minutes per side, until each side is golden brown and crispy. The lid helps to cook the inside thoroughly.

Repeat the cooking process for all remaining pockets. Serve immediately, or allow to cool completely before storing for meal prep. These pockets are delicious on their own or with a light dipping sauce.


Prepare the Beef Filling: In a large pan, cook the diced onion over medium heat until it softens, about 5 to 7 minutes. If using, add the diced chili and cook for an additional 1 minute.

Add the lean ground beef to the pan with the onions and chili. Break it apart and cook until it gets a crispy sear and is fully browned. Drain any excess fat.

Season the cooked beef with 1 teaspoon each of garlic powder, smoked paprika, black pepper, mixed herbs, and salt. Stir well to combine. Remove the beef filling from the heat and set aside to cool slightly.

Prepare the Potato Dough: Place the peeled and cut potatoes in a large pot. Cover with water and add about 1/4 teaspoon of salt. Bring to a boil and cook for 15 minutes, or until the potatoes are fork-tender.

Drain the water from the cooked potatoes thoroughly. Return the potatoes to the pot or transfer to a large bowl. Mash the potatoes until they are completely smooth, with no lumps.

Add the all-purpose flour, large egg, and about 1/4 teaspoon of salt to the mashed potatoes. Mix and knead the ingredients together until a cohesive dough forms. It should be soft but manageable.

Divide the potato dough into 8 equal pieces. This recipe yields 8 pockets, so each piece will form one pocket.

Assemble the Pockets: Lightly spray your hands with cooking spray or lightly coat with oil to prevent sticking. Take one piece of potato dough and flatten it into a disc in the palm of your hand.

Place approximately 1/8 of the prepared beef filling (about 2 tablespoons) in the center of the flattened potato dough. Top the meat filling with about 20 grams (approximately 1/4 cup) of shredded low-fat cheese.

Gently close the potato dough around the filling, sealing the edges completely to form a ball. Then, flatten the ball slightly into a pocket shape. Repeat this process for the remaining 7 pieces of dough.

Cook the Pockets: Spray a large non-stick pan generously with cooking spray. Place a few potato pockets in the pan, ensuring not to overcrowd it. You may need to cook them in batches.

Cover the pan with a lid and cook on medium-low heat for 3 to 4 minutes per side, until each side is golden brown and crispy. The lid helps to cook the inside thoroughly.

Repeat the cooking process for all remaining pockets. Serve immediately, or allow to cool completely before storing for meal prep. These pockets are delicious on their own or with a light dipping sauce.
