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Boil the peeled potatoes in a large pot of water until tender, about 15-20 minutes.
Drain and mash the potatoes until smooth.
Add the minced garlic, salt, black pepper, oregano, and chives to the mashed potatoes. Mix well until the seasonings are fully incorporated.
Prepare the Filling:
In a bowl, combine the shredded chicken, cottage cheese, and mozzarella cheese. Mix until everything is well combined.
Assemble the Potato Pockets:
Take a small portion of the potato dough and flatten it out into a circle or oval shape on a piece of parchment paper or a clean surface.
Add a spoonful of the filling in the center of the dough.
Carefully fold the dough over the filling to form a pocket. Pinch the edges together to seal the pocket tightly.
Repeat with the remaining dough and filling.
Cook the Potato Pockets:
Preheat your oven to 375°F (190°C).
Place the prepared pockets on a baking sheet lined with parchment paper.
Bake for 25-30 minutes or until the potato pockets are golden and crispy on the outside.
Serve:
Let the pockets cool slightly before serving. You can serve them with a side of sour cream or a simple salad.
Serving and Storage Tips:
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