Cheesy Potato Bread
Equipment
Ingredients
Potato Dough
russet potatoes (peeled, boiled)
900 g
all-purpose flour
120 g
egg
1 piece
salt
1 tsp
black pepper
1.5 tsp
garlic powder
2 tsp
onion powder
1 tsp
parmesan cheese (freshly grated)
50 g
Filling
cream cheese
85 g
mozzarella cheese
120 g
cheddar cheese
60 g
parsley (freshly chopped)
1 tbsp
red chili flakes (crushed)
1 tsp
garlic powder
1 tsp
black pepper
0.5 tsp
salt
0.5 tsp
Instructions
Peel and boil potatoes
Peel the potatoes and boil them in salted water until fork-tender.
Drain and dry potatoes
Drain thoroughly and return to hot pot to evaporate excess moisture.
Mash potatoes
Mash until completely smooth with no lumps.
Cool mashed potatoes
Allow the mashed potatoes to cool for 10–15 minutes.
Mix the potato dough
Add egg, seasonings, and Parmesan to the cooled potatoes, then mix in flour to form soft dough.
Prepare cheese filling
Combine cream cheese, mozzarella, cheddar, parsley, garlic powder, black pepper, red chili flakes, and salt in a bowl.
Portion the dough
Divide the potato dough into 8–10 equal portions.
Fill and shape the breads
Flatten each dough portion, add cheese filling, and seal the edges to form stuffed breads.
Fry the stuffed breads
Cook the breads seam-side down in a thin layer of oil until golden and crisp on all sides.
Serve warm
Serve immediately while the cheese is melted and stretchy.
Original recipe
Storage
Reheat until cheese is melted and bread is crisp. Do not microwave as it softens the crust.
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