High Protein Cheesy Beef Stuffed Potato Pockets
High Protein Cheesy Beef Stuffed Potato Pockets
Ingredients
For the Beef Filling
- 1 onion, medium, diced
- 1 chili, diced, optional
- 1 1/8 pounds lean ground beef
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon mixed herbs
- 1 teaspoon salt, for meat seasoning
For the Potato Dough
- 2 pounds potatoes, peeled and cut into large chunks
- 1/4 teaspoon salt, for boiling potatoes, as needed
- 1 cup all-purpose flour
- 1 egg, large
- 1/4 teaspoon salt, for potato dough, as needed
For Assembly and Cooking
- 5 3/4 ounces low-fat cheese, shredded
- as needed cooking spray
Instructions
- 1
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.
⏱️ 8 min
- 2
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.
⏱️ 10 min
- 3
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.
⏱️ 2 min
- 4
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.
⏱️ 20 min
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 5 min
- 7
Divide the potato dough into 8 equal pieces. This recipe yields 8 pockets, so each piece will form one pocket.
⏱️ 3 min
- 8
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.
⏱️ 5 min
- 9
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.
⏱️ 5 min
- 10
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.
⏱️ 10 min
- 11
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.
⏱️ 2 min
- 12
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.
⏱️ 32 min
- 13
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.
Kitchen Tools
Nutrition Facts (per serving)
High Protein Cheesy Beef Stuffed Potato Pockets
Ingredients
For the Beef Filling
- 1 onion, medium, diced
- 1 chili, diced, optional
- 1 1/8 pounds lean ground beef
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon mixed herbs
- 1 teaspoon salt, for meat seasoning
For the Potato Dough
- 2 pounds potatoes, peeled and cut into large chunks
- 1/4 teaspoon salt, for boiling potatoes, as needed
- 1 cup all-purpose flour
- 1 egg, large
- 1/4 teaspoon salt, for potato dough, as needed
For Assembly and Cooking
- 5 3/4 ounces low-fat cheese, shredded
- as needed cooking spray
Instructions
- 1
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.
⏱️ 8 min - 2
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.
⏱️ 10 min - 3
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.
⏱️ 2 min - 4
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.
⏱️ 20 min - 5
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.
⏱️ 5 min - 6
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.
⏱️ 5 min - 7
Divide the potato dough into 8 equal pieces. This recipe yields 8 pockets, so each piece will form one pocket.
⏱️ 3 min - 8
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.
⏱️ 5 min - 9
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.
⏱️ 5 min - 10
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.
⏱️ 10 min - 11
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.
⏱️ 2 min - 12
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.
⏱️ 32 min - 13
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.