Crispy Potato Pockets | Cheesy, Savory, and Perfectly Crispy

Prepare the Potato Filling: In a large bowl, combine the boiled and mashed potatoes with the shredded cheese, cooked bacon bits (if using), and chopped green onions. Season with salt and pepper to taste. Mix until everything is well combined.

Shape the Pockets: Take a small portion of the potato mixture and form it into a ball or oval shape. Press the mixture lightly in your hands to form a thick patty. Repeat this process until all the potato mixture is used.

Coat the Pockets: Prepare three shallow bowls. In the first bowl, add flour for dusting. In the second bowl, beat the egg. In the third bowl, add the breadcrumbs. Dip each potato pocket into the flour, then the egg wash, and finally coat it evenly in the breadcrumbs.

Fry the Potato Pockets: Heat olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the coated potato pockets into the skillet and fry for 3-4 minutes on each side, or until golden brown and crispy.

Drain and Serve: Once fried, remove the potato pockets from the skillet and place them on a paper towel to drain any excess oil. Serve them hot with your favorite dipping sauce, such as sour cream, ranch, or ketchup.

Serving and Storage Tips: