Watch to find out if you should or shouldn’t try this bizarre cheesy potato thing.. 🥔

Ingredients

• 3 pieces Large Potatoes (about 300 g each, boiled until fork‑tender)
• 2 tablespoons Unsalted Butter (melted)
• 5 tablespoons All-Purpose Flour (sifted)
• 2 tablespoons Vegetable Oil (for greasing plastic wrap and air‑fryer basket)
• 1/2 cup Grated Cheddar Cheese (shredded, room temperature)

Instructions

1. Boil Potatoes

   Place the three potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until the potatoes are fork‑tender, about 12‑15 minutes.

   Time: PT15M

   Temperature: 100°C

2. Drain and Peel

   Drain the potatoes in a colander, let them cool for 2 minutes, then peel them (or peel before boiling if you prefer).

   Time: PT3M

3. Mash Potatoes

   Transfer the peeled potatoes to a mixing bowl and mash until completely smooth with a potato masher or fork.

   Time: PT4M

4. Make Dough

   Add the melted butter and flour to the mashed potatoes. Stir until a soft, non‑sticky dough forms.

   Time: PT5M

5. Prepare Work Surface

   Lightly grease a sheet of plastic wrap with a little vegetable oil to prevent sticking.

   Time: PT2M

6. Shape and Fill

   Place a golf‑ball‑sized portion of dough on the greased wrap, flatten into a 4‑inch round, add about 1 tbsp of grated cheese in the center, then fold over and seal the edges by pressing firmly.

   Time: PT8M

7. Air‑Fry Pockets

   Preheat the air fryer to 200°C. Lightly brush the basket with oil, place the sealed pockets in a single layer, and air‑fry for 5‑6 minutes per side, or until golden brown and crisp.

   Time: PT10M

   Temperature: 200°C

8. Serve

   Remove the pockets with tongs, let cool 1 minute, then serve hot. Optional: sprinkle extra cheese or fresh herbs on top.

   Time: PT3M

Nutrition Facts

Calories

340

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g