Loaded Baked Potato Pockets: A Hearty, Flavor-packed Snack!

Introduction:
If you love baked potatoes loaded with all your favorite toppings, then these Loaded Baked Potato Pockets are a must-try! Crispy on the outside and soft and creamy on the inside, these savory pockets are stuffed with mashed potatoes, cheese, bacon, and a mix of delicious toppings. They’re perfect for a quick snack, a fun appetizer, or even as a side dish for your next meal. With the perfect balance of crispy and creamy textures, these pockets will satisfy any potato lover!

Ingredients:

• 4 large russet potatoes, peeled and cubed
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 4 strips of bacon, cooked and crumbled
• 1/4 cup chopped green onions
• 1 tbsp olive oil (or melted butter)
• 1 tsp garlic powder
• Salt and pepper to taste
• 4 large flour tortillas (or pizza dough)
• 1 egg, beaten (for brushing)
• Optional: extra cheese, chives, or ranch dressing for serving

Method:

1. Cook the Potatoes:
   Bring a large pot of salted water to a boil and add the cubed potatoes. Cook for about 10-12 minutes or until the potatoes are tender when pierced with a fork. Drain and return the potatoes to the pot.

2. Mash the Potatoes:
   Mash the cooked potatoes with a potato masher or fork until smooth. Add the sour cream, shredded cheddar cheese, garlic powder, salt, and pepper. Stir in the crumbled bacon and chopped green onions. Taste and adjust seasonings as needed.

3. Prepare the Tortillas or Dough:
   If using tortillas, heat them briefly in a dry skillet for 20-30 seconds on each side to make them more pliable. If using pizza dough, roll out each piece to about 6 inches in diameter.

4. Stuff the Pockets:
   Place a generous spoonful of the mashed potato mixture in the center of each tortilla or dough round. Fold the edges over to form a pocket, folding the sides inward and pinching the edges together to seal.

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