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Prepare the Potato Dough:
Boil the potatoes until soft. Drain and mash them with a little salt, pepper, oregano, and minced garlic. Stir in fresh chives for an added flavor boost.
Prepare the Filling:
In a bowl, mix the shredded chicken with your preferred toppings. You can add cheese, sour cream, bacon bits, or green onions to enhance the flavor of the filling.
Shape the Dough:
Once the mashed potato mixture is cool enough to handle, divide it into small portions and shape each portion into a round pocket. You want the dough to be firm enough to hold the filling but still soft.
Stuff the Pockets:
Flatten each dough portion and place a spoonful of the chicken mixture in the center. Carefully fold the dough over the filling to seal it into a pocket. Ensure the edges are pinched tightly.
Cook the Pockets:
Heat some oil or butter in a pan over medium heat. Place the potato pockets in the pan and cook for about 3–4 minutes on each side or until golden brown and crispy.
Serve:
Serve the loaded baked potato pockets warm with additional toppings like sour cream, cheese, or fresh chives. Enjoy!
Serving and Storage Tips:
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