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Boil the potatoes with a pinch of salt and the garlic clove until soft. Drain and mash until smooth.
Add salt, black pepper, oregano, and chopped chives to the mashed potatoes. Let cool.
While cooling, prepare the filling by mixing shredded chicken with cottage cheese and mozzarella.
Once the potato mixture is cool enough to handle, take a portion and flatten it into a disk in your hand.
Add a spoonful of filling in the center and fold the edges over to seal, forming a stuffed pocket.
Place the pockets on a baking tray lined with parchment paper.
Bake in a preheated oven at 200°C (392°F) for 20–25 minutes or until golden and slightly crisp on the outside.
Serving and storage tips:
Serve warm with a side of sour cream, salsa, or a fresh salad.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
Variations:
Replace chicken with sautéed mushrooms for a vegetarian version.
Use feta or cream cheese instead of cottage cheese.
Add cooked spinach or corn for extra flavor and texture.
FAQ:
Q: Can I use leftover mashed potatoes?
A: Yes, as long as they are firm enough to shape into pockets.
Q: Can I fry the pockets instead of baking?
A: Yes, pan-frying in a little oil works well for a crispier exterior.
Q: Can these be frozen?
A: Yes, freeze before baking. When ready, bake from frozen at 200°C for 30–35 minutes.
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