High Protein Cheesy Beef Stuffed Potato Pockets
High Protein Cheesy Beef Stuffed Potato Pockets
Ingredients
For the Meat Filling
- 1 medium onion, diced
- 1 chili pepper, diced, optional for heat
- 1 1/8 pounds lean ground beef
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon mixed dried herbs
- 1 teaspoon salt
For the Potato Dough
- 2 pounds potatoes, peeled and cubed
- 1/4 teaspoon salt, for boiling water
- 1 cup all-purpose flour
- 1 egg
- 1/4 teaspoon salt, for the dough
For Assembly & Cooking
- 5 3/4 ounces low-fat cheddar cheese, shredded
- cooking spray, as needed
Instructions
- 1
Prepare the Meat Filling: In a large skillet, cook the diced onion over medium heat until it softens, about 5 minutes. If using, add the diced chili and cook for an additional 1 minute.
⏱️ 6 min
- 2
Add the lean ground beef to the skillet with the onions and chili. Cook, breaking up the meat with a spoon, until it is thoroughly browned and has a slight crispy sear, about 8-10 minutes. Drain any excess grease.
⏱️ 10 min
- 3
Season the cooked beef with 1 teaspoon each of garlic powder, smoked paprika, black pepper, mixed dried herbs, and salt. Stir well to combine. Remove the skillet from heat and set the meat filling aside to cool slightly.
⏱️ 2 min
- 4
Prepare the Potato Dough: Place the peeled and cubed potatoes in a large pot. Cover with water and add 1/4 teaspoon of salt. Bring to a boil and cook for approximately 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 smooth, ensuring no lumps remain.
⏱️ 5 min
- 6
To the mashed potatoes, add 1 cup of all-purpose flour, 1 egg, and 1/4 teaspoon of salt. Mix all the ingredients together by hand until a cohesive, slightly sticky dough forms. Do not overmix.
⏱️ 5 min
- 7
Assemble the Pockets: Divide the potato dough into 8 equal pieces. Lightly grease your hands with cooking spray or a little oil to prevent sticking. Take one piece of dough and flatten it into a disc shape in the palm of your hand.
⏱️ 5 min
- 8
Place approximately 1/8 of the prepared meat filling (about 2 tablespoons) onto the center of the flattened dough. Sprinkle about 3/4 ounce (20g) of shredded low-fat cheddar cheese on top of the meat filling.
⏱️ 5 min
- 9
Carefully bring the edges of the potato dough together over the filling, sealing it completely. Gently form it into a ball, then slightly flatten the ball to create a disc-shaped pocket. Repeat this process for all remaining dough and filling.
⏱️ 10 min
- 10
Cook the Pockets: Spray a large non-stick pan with cooking spray and place 2-3 potato pockets in it, ensuring they are not overcrowded. Cover the pan with a lid and cook on medium-low heat for 3-4 minutes on one side, until golden brown.
⏱️ 4 min
- 11
Flip the pockets and cook for another 3-4 minutes on the other side, covered, until both sides are golden brown and the cheese is melted. Repeat this process in batches for all remaining potato pockets.
⏱️ 20 min
- 12
Serve the High Protein Cheesy Beef Stuffed Potato Pockets immediately, or allow them to cool and wrap individually in foil for meal prepping. They pair wonderfully with a side of your favorite dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Cheesy Beef Stuffed Potato Pockets
Ingredients
For the Meat Filling
- 1 medium onion, diced
- 1 chili pepper, diced, optional for heat
- 1 1/8 pounds lean ground beef
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon mixed dried herbs
- 1 teaspoon salt
For the Potato Dough
- 2 pounds potatoes, peeled and cubed
- 1/4 teaspoon salt, for boiling water
- 1 cup all-purpose flour
- 1 egg
- 1/4 teaspoon salt, for the dough
For Assembly & Cooking
- 5 3/4 ounces low-fat cheddar cheese, shredded
- cooking spray, as needed
Instructions
- 1
Prepare the Meat Filling: In a large skillet, cook the diced onion over medium heat until it softens, about 5 minutes. If using, add the diced chili and cook for an additional 1 minute.
⏱️ 6 min - 2
Add the lean ground beef to the skillet with the onions and chili. Cook, breaking up the meat with a spoon, until it is thoroughly browned and has a slight crispy sear, about 8-10 minutes. Drain any excess grease.
⏱️ 10 min - 3
Season the cooked beef with 1 teaspoon each of garlic powder, smoked paprika, black pepper, mixed dried herbs, and salt. Stir well to combine. Remove the skillet from heat and set the meat filling aside to cool slightly.
⏱️ 2 min - 4
Prepare the Potato Dough: Place the peeled and cubed potatoes in a large pot. Cover with water and add 1/4 teaspoon of salt. Bring to a boil and cook for approximately 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 smooth, ensuring no lumps remain.
⏱️ 5 min - 6
To the mashed potatoes, add 1 cup of all-purpose flour, 1 egg, and 1/4 teaspoon of salt. Mix all the ingredients together by hand until a cohesive, slightly sticky dough forms. Do not overmix.
⏱️ 5 min - 7
Assemble the Pockets: Divide the potato dough into 8 equal pieces. Lightly grease your hands with cooking spray or a little oil to prevent sticking. Take one piece of dough and flatten it into a disc shape in the palm of your hand.
⏱️ 5 min - 8
Place approximately 1/8 of the prepared meat filling (about 2 tablespoons) onto the center of the flattened dough. Sprinkle about 3/4 ounce (20g) of shredded low-fat cheddar cheese on top of the meat filling.
⏱️ 5 min - 9
Carefully bring the edges of the potato dough together over the filling, sealing it completely. Gently form it into a ball, then slightly flatten the ball to create a disc-shaped pocket. Repeat this process for all remaining dough and filling.
⏱️ 10 min - 10
Cook the Pockets: Spray a large non-stick pan with cooking spray and place 2-3 potato pockets in it, ensuring they are not overcrowded. Cover the pan with a lid and cook on medium-low heat for 3-4 minutes on one side, until golden brown.
⏱️ 4 min - 11
Flip the pockets and cook for another 3-4 minutes on the other side, covered, until both sides are golden brown and the cheese is melted. Repeat this process in batches for all remaining potato pockets.
⏱️ 20 min - 12
Serve the High Protein Cheesy Beef Stuffed Potato Pockets immediately, or allow them to cool and wrap individually in foil for meal prepping. They pair wonderfully with a side of your favorite dipping sauce.
⏱️ 1 min