Loaded Baked Potato Pockets

Loaded Baked Potato Pockets


Ingredients
4 large baking potatoes, cooked and scooped out
1 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon
1/4 cup sour cream
2 green onions, chopped
1/4 cup butter, melted
Salt and pepper, to taste
1 package puff pastry (thawed, if frozen)
1 egg, beaten (for egg wash)
Instructions
Prepare the Filling:
In a bowl, mash the scooped-out potato flesh.
Mix in shredded cheddar cheese, bacon, sour cream, green onions, melted butter, salt, and pepper until well combined.
Assemble the Pockets:
Preheat the oven to 375°F (190°C).
Roll out the puff pastry on a lightly floured surface and cut it into squares (about 5x5 inches).
Spoon a portion of the potato mixture onto the center of each square.
Fold the pastry over to create a triangle or rectangle, pressing the edges to seal. Use a fork to crimp the edges for extra security.
Apply Egg Wash:
Brush the tops of the pastry pockets with the beaten egg to give them a golden finish during baking.
Bake:
Place the pockets on a parchment-lined baking sheet.
Bake for 20–25 minutes, or until the puff pastry is golden brown and flaky.
Serve:
Let cool slightly before serving. Enjoy as a hearty snack, appetizer, or meal!
Enjoy the crispy, cheesy, and bacon-packed goodness of these Loaded Baked Potato Pockets! 🥔🧀🥓

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