Cheesy Potato Bread

Ingredients

• 900 g Russet potatoes (Peeled and boiled)
• 1 cup All-purpose flour (Start with 3/4 cup; add the remaining flour a tablespoon at a time only if the dough is very sticky)
• 1 Egg
• Salt (Adjust to taste; used in the potato dough and salted boiling water)
• 1.5 tsp Black pepper (For the potato dough)
• 2 tsp Garlic powder (For the potato dough)
• 1 tsp Onion powder (For the potato dough)
• 0.5 cup Parmesan cheese (Freshly grated)
• 3 oz Cream cheese (For the filling)
• 1 cup Mozzarella cheese (For the filling)
• 0.5 cup Cheddar cheese (For the filling)
• 1 tbsp Fresh parsley (Chopped)
• 1 tsp Red chili flakes (Crushed)
• 1 tsp Garlic powder (For the filling)
• 0.5 tsp Black pepper (For the filling)
• Salt (For the filling, to taste)
• Oil (A thin layer for pan-frying)

Steps

1. 1

   Peel the potatoes and boil them in salted water for about 20–25 minutes, until they are fork-tender.

2. 2

   Drain the potatoes thoroughly. Return them to the hot pot and place the pot over low heat for 1–2 minutes to evaporate excess moisture.

3. 3

   Mash the potatoes until completely smooth and free of lumps. Allow the mash to cool for about 10–15 minutes.

4. 4

   Add the egg, salt, 1 1/2 teaspoons black pepper, 2 teaspoons garlic powder, 1 teaspoon onion powder, and grated Parmesan to the cooled mashed potatoes. Mix until well combined.

5. 5

   Add 3/4 cup of the flour and gently mix until a soft dough forms. If the dough remains very sticky, add the remaining flour 1 tablespoon at a time until it is soft, slightly tacky, and easy to handle. Avoid adding too much flour, which can make the bread dense.

6. 6

   In a separate bowl, combine the cream cheese, mozzarella, cheddar, parsley, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, red chili flakes, and salt to taste. Mix until evenly combined.

7. 7

   Divide the potato dough into 8–10 equal portions.

8. 8

   Flatten each portion into a round disc in the palm of your hand.

9. 9

   Place 1–2 tablespoons of the cheese filling in the center of each dough disc.

10. 10

    Carefully bring the dough edges over the filling and pinch them together to seal each bread completely.

11. 11

    Heat a thin layer of oil in a large non-stick skillet over medium heat.

12. 12

    Place the stuffed potato breads seam-side down in the skillet, leaving space between them.

13. 13

    Cook for 3–5 minutes per side, turning occasionally, until all sides are golden brown and crisp and the filling is hot and melted.

14. 14

    Serve warm while the cheese is melted and stretchy.

Notes

The source does not specify the exact amount of oil or the amount of salt. The recipe makes 8–10 stuffed potato breads. Add flour cautiously so the dough does not become dense.

Nutrition per serving

• main
• vegetarian
• pan-fried
• cheesy
• potato
• comfort food
• snack