Brush and Bake:
Place the filled pockets on a baking sheet lined with parchment paper. Brush the tops of the pockets with the beaten egg to give them a golden, crispy finish. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the pockets are golden brown and crispy on the outside.
Serve:
Once baked, remove the potato pockets from the oven and allow them to cool slightly before serving. Serve with extra toppings like sour cream, chives, or ranch dressing for an extra indulgent touch.
Serving and Storage Tips:
- Serving: These loaded potato pockets are great on their own as a snack or served as a side dish with a main meal like grilled chicken or burgers. They also make a fantastic appetizer for parties and gatherings.
- Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. Reheat in the oven or toaster oven for best results, keeping them crisp.
Variations:
- Vegetarian: Skip the bacon and add more vegetables like bell peppers, spinach, or mushrooms to the mashed potato mixture for a veggie-loaded version.
- Spicy: Add some jalapeños, hot sauce, or chili flakes to the mashed potatoes for an extra kick of spice.
- Meat Options: You can swap the bacon for cooked sausage, ground beef, or even leftover rotisserie chicken for a different meat-based filling.
- Cheese Lovers: Add a variety of cheeses, such as mozzarella or Monterey Jack, for an even cheesier version of these pockets.
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