Stuffed Potato Pockets Recipes

STUFFED POTATO POCKETS

Steps:

• In a large bowl add the mashed potatoes, egg, salt and pepper. Start to combine with a fork. Then add the parmesan cheese, flour, baking powder and chopped parsley and mix to almost combine.
• You can either mix this dough by hand or with a food processor. When almost combined move to a floured flat surface and knead into a ball. Wrap in plastic and chill for at least 30 minutes.
• Cut your choice of cheese and ham or prosciutto into small pieces.
• Pre-heat oven to 350F (180C). Line 2 cookie sheets with parchment paper.
• It's easier to work with half the dough at a time, on a floured flat surface, lightly flour the top of the pastry (if you find it sticky) roll the dough into 1/8 inch thickness and cut out with round or even heart cookie cutters (2 ¾ - 3 inches / 7 cm). Make sure you have an even amount of cut outs. Place half the rounds on the prepared cookie sheets.
• On one of the rounds, place some cut up ham or prosciutto and 3-4 small cubes of your favourite cheese. Cover with another round, seal shut with your fingers (easier if you dip them in water first) then close again with the tongs of a fork. Drizzle with olive oil then bake for 15-20 minutes or until golden brown. Serve immediately.

STUFFED HASH BROWN POCKETS RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot. Cover the potatoes with cold water and season with 1 tablespoon of salt. Bring to a boil over high heat and cook until the potatoes are fork tender, about 20 minutes.
• Make the sausage filling: Add the onion to a large skillet over medium heat and cook until translucent, about 3 minutes.
• Add the peppers and cook until slightly tender, about 6 minutes.
• Add the garlic and sausage. Cook until the sausage is browned, about 4 minutes.
• Season with the paprika, cayenne, pepper, thyme, and salt and cook for another 5 minutes until seasoning is evenly distributed. Remove the pan from the heat.
• Make the egg filling: Heat the olive oil in a large skillet over medium heat, then sauté the spinach until fully wilted, about 5 minutes.
• Add the eggs and scramble until cooked, about 3 minutes.
• Add the bacon, pepper, and salt and mix to incorporate. Remove the pan from the heat.
• Transfer the potatoes to a colander and run under cold water to cool. Pat dry.
• Using the large holes on a cheese grater, shred the potatoes into a large bowl.
• Add the flour, Parmesan, onion powder, garlic powder, pepper, and salt. Mix together thoroughly.
• Transfer half of the hash brown mixture to a greased 13" x 18" (33 cm x 45 cm) baking sheet and spread evenly with a spatula.
• On the left side of the tray, spoon the egg filling into 4 evenly spaced piles. On the right side of the tray, spoon the sausage filling into 4 evenly spaced piles. Top each pile of egg filling with a tablespoon of shredded cheddar cheese.
• Top the piles of filling with the remaining hash brown mixture and use a spatula to carefully press down the hash browns, sealing the filling inside. Use the tip of the spatula to delineate between each pocket of filling.
• Freeze for at least 2 hours.
• In a large pot, heat oil until it reaches 380˚F (195˚C).
• Remove the hash browns from the freezer and use a sharp knife to cut and separate each pocket.
• Fry the hash brown pockets in batches for 5-7 minutes, or until browned on both sides. Drain the pockets on a wire rack set over a baking sheet lined with paper towels.
• Enjoy!

STUFFED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 45 minutes, or until cooked through.
• Slice tops off of potatoes and scoop the flesh into a large bowl, leaving skins intact.
• To the potato flesh add the cheese and dip. Mix well and spoon mixture into potato skins.
• Bake for another 30 minutes, or until heated through.