Crispy Potato Pockets with Cream Cheese
These Crispy Potato Pockets are a delicious combination of crunchy golden potatoes filled with creamy, cheesy goodness. The exterior is perfectly crispy, while the inside is soft and loaded with a savory cream cheese filling. These are perfect as an appetizer, snack, or side dish.
Ingredients:
For the Dough:
2 large potatoes (about 1 lb), boiled and mashed
½ cup all-purpose flour (more as needed)
1 tbsp cornstarch (for extra crispiness)
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika (optional, for flavor)
For the Filling:
½ cup cream cheese, softened
¼ cup shredded mozzarella or cheddar cheese
1 tbsp fresh chives or parsley, chopped
½ tsp garlic powder
Salt and pepper to taste
For Frying:
1 cup breadcrumbs (panko for extra crunch)
1 egg, beaten (for coating)
½ cup all-purpose flour (for coating)
Oil for frying (vegetable or canola)
Instructions:
1. Prepare the Dough:
Boil potatoes until fork-tender, then mash until smooth.
Mix mashed potatoes with flour, cornstarch, salt, black pepper, garlic powder, and paprika until a soft, non-sticky dough forms.
2. Make the Filling:
In a bowl, mix cream cheese, shredded cheese, chives, garlic powder, salt, and pepper until well combined.
3. Shape the Pockets:
Divide the potato dough into 8 equal balls and flatten them into small circles (about 3 inches in diameter).
Place 1 tsp of the cream cheese filling in the center of each circle.
Fold over and press the edges to seal, forming a half-moon or rectangular pocket.
(Optional: Use a fork to crimp the edges for a decorative look.)
4. Coat the Pockets:
Coat each pocket in flour, dip into beaten egg, then coat with breadcrumbs for a crispy exterior.
5. Cook the Pockets:
Frying Method (Crispiest Option):
Heat oil in a pan (350°F/175°C) and fry pockets until golden brown (about 3-4 minutes per side).
Drain on paper towels.
Air Fryer Method (Healthier Option):
Spray pockets with oil and air fry at 375°F (190°C) for 10-12 minutes, flipping halfway.
Baking Method:
Brush with oil and bake at 400°F (200°C) for 20-25 minutes until crispy.
6. Serve & Enjoy:
Serve hot with sour cream, garlic aioli, or spicy mayo for dipping
Nutritional Information
Calories: 180
Protein: 4g
Carbohydrates: 22g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 25mg
Sodium: 220mg
Fiber: 2g
Notes & Tips:
For a Crispier Texture: Use panko breadcrumbs instead of regular breadcrumbs.
Storage & Reheating: Store leftovers in an airtight container for up to 2 days. Reheat in an air fryer or oven at 350°F for 5 minutes.
Make-Ahead: Shape and coat the pockets, then freeze before frying. Cook directly from frozen for an extra 2-3 minutes.
Flavor Variations: Add chopped jalapeños, caramelized onions, or cooked bacon to the filling for extra flavor.
Gluten-Free Option: Use gluten-free breadcrumbs and flour.
Time Breakdown:
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Total Time: 30-35 minutes