Ingredients
For the dough:
▢1 cup all-purpose flour fluffed, spooned, and leveled (plus more for dusting if needed)
▢⅓ cup milk warm
▢1 tablespoon unsalted butter melted and cooled
▢¼ teaspoon fine salt
▢Oil for cooking (any nuetral oil)
For the loaded potato filling:
▢8 ounces russet potato (usually 1 regular size russet potato)
▢2 tablespoons unsalted butter
▢1 tablespoon Kewpie mayo or regular mayo
▢Pinch of salt
▢⅓ cup shredded mozzarella cheese packed
▢¼ cup cheddar shredded (packed)
▢2 strips bacon more or less to your preference
▢1 stalk green onion thinly sliced
Instructions
Make the dough:
In a bowl, combine the flour, milk, melted butter, and salt. Mix until the dough comes together, then round out the dough into a ball. Cover and let it rest for about 30 minutes.
After 30 minutes, briefly knead the dough until it is smooth. Cover and let the dough rest for another 30 minutes or at least 10 to 15 minutes.
Make the filling:
In a pan over medium heat, cook the bacon until crispy or to your desired texture. Let the bacon drain on paper towels and once they are cool enough to handle, chop them into small pieces. Set aside.
Bring a pot of water to a boil. Peel and cut the potato into large chunks and add it to the boiling water. Cook until fork tender, then drain well.
While the potato is hot, add it to a bowl along with the butter, mayo, and salt. Mash the potato with a fork until well combined.
Add both of the cheeses, bacon pieces, and sliced green onions. Mix until combined. Set aside until needed.
Assemble:
On a clean work surface, lightly dust with some flour and roll out the dough into a circle about ¼ inch thick. Try to make the edges a little thinner than the middle.
Place the loaded potato filling in the middle of the dough and wrap the dough around the filling. Pinch the edges to seal the filling.
*Refer to the post above for photo references!*
Using your hand, evenly flatten out the loaded potato bread into an 8 inch circle, about ½ inch thick. Lightly dust the top and rolling with a rolling pin if needed.
Cook:
In a large nonstick pan over medium to medium low heat, add about 2 tablespoons of oil. Once the oil is hot, gently place the potato bread into the pan.
Cook the bread on both sides until golden brown and crispy, about 4 to 5 minutes on each side. If needed, add a little more oil to the pan after flipping the bread. We also recommend using 2 spatula to help you flip the bread.
Once both sides of the bread are golden brown and the filling is hot, slide the bread onto a heat-safe cutting board. Cut the bread into prefer sizes and let cook for a few moments. Enjoy while warm!
Notes
Please refer to the post above for step by step photo references, tips, and FAQs!
Filling – Although this is a loaded potato filling, feel free to omit bacon and green onions for a regular cheesy potato filling. You can even add more seasonings to your preference as well.
Cheese – If you want a cheesier effect, you can divide the filling into 2 patties and sandwich some mozzarella in between the filling . Then wrap up the filling as instructed.
Butter – If you are using salted butter for either the dough or the filling, omit the additional salt.
