900g russet potatoes (about 6 medium potatoes), peeled and boiled
1 cup all-purpose flour (start with 3/4 cup, add more if needed)
1 egg
Salt, to taste
1 1/2 tsp black pepper
2 tsp garlic powder
1 tsp onion powder
1/2 cup Parmesan cheese, freshly grated
For the filling
3 oz cream cheese
1 cup mozzarella
1/2 cup cheddar cheese
1 tbsp freshly chopped parsley
1 tsp red chili flakes, crushed
1 tsp garlic powder
1/2 tsp black pepper
Salt, to taste
Directions
Peel and boil the potatoes in salted water until fork-tender, about 20-25 minutes. Drain thoroughly and return them to the hot pot for 1-2 minutes over low heat to evaporate any excess moisture.
Mash until completely smooth with no lumps, then allow to cool for about 10-15 minutes.
To the cooled mashed potatoes, add the egg, salt, black pepper, garlic powder, onion powder and grated Parmesan. Mix until well combined.
Add 3/4 cup of the flour and gently mix until a soft dough forms. If still very sticky, add the remaining flour a tablespoon at a time until it is soft, slightly tacky and easy to handle. Avoid adding too much flour, as it can make the bread dense.
In a separate bowl, combine the cream cheese, mozzarella, cheddar, parsley, garlic powder, black pepper, red chili flakes and salt. Mix until evenly combined.
Divide the potato dough into 8-10 equal portions. Flatten each into a round disc in the palm of your hand and place 1-2 tablespoons of the cheese filling in the center.
Carefully bring the edges of the dough over the filling and pinch them together to seal completely.
Heat a thin layer of oil in a large non-stick skillet over medium heat. Place the stuffed potato breads seam-side down, leaving space between each one.
Cook for 3-5 minutes per side, turning occasionally, until all sides are golden brown and crisp and the filling is hot and melted.
Serve warm while the cheese is melted and stretchy.
Makes 8-10 stuffed breads. Recipe from Iram Mansoor (@iramsfoodstory).
