Crispy Potato Pockets with Cheddar and Green Chile
Crunchy tortilla pockets hold creamy potatoes, sharp cheddar, and green chile for an easy snack with serious crunch.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (129 reviews)
INSPIRED BY
The idea comes from the joy of a loaded baked potato translated into a hand-held skillet snack. Green chile and salsa verde keep the creamy filling bright instead of heavy.
Story
This is the kind of snack I want waiting when the game is on and nobody wants a polite little appetizer. The outside needs to crackle when you bite it, and the inside needs enough cheese to make a proper pull. I learned quickly that two smaller pockets beat one giant one, because the crispy edge is the whole point. Put out extra salsa and watch the platter disappear before halftime.
By Theo
Ingredients
- 2 cups cooked russet potatoes, mashed
- 1/2 cup shredded sharp cheddar
- 1/4 cup canned diced green chiles
- 2 tbsp sour cream
- 2 tbsp sliced scallions
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 8 small flour tortillas
- 2 tbsp butter
- 1/2 cup salsa verde
- 1/4 cup cilantro leaves
Instructions
- Stir the mashed potatoes, cheddar, green chiles, sour cream, scallions, cumin, and salt together in a bowl until evenly combined.
- Lay the tortillas on a work surface and spoon about 1/4 cup of filling across the lower half of each one. Leave a small border so the filling stays tucked in.
- Fold each tortilla in half over the filling and press the edges firmly to seal. For a tighter pocket, crimp the edge with the tines of a fork.
- Melt half the butter in a large nonstick skillet over medium heat. Add four pockets and cook for 2 to 3 minutes per side until the tortillas are golden and crisp.
- Melt the remaining butter and crisp the second batch. Keep the finished pockets on a rack rather than a plate so the bottoms stay crunchy.
- Cut the pockets in half and pile them on a platter with salsa verde and cilantro. Serve hot, while the cheese is still stretchy.
Chef Tips
- Cool the potatoes before filling the tortillas so the cheese does not turn the pockets soggy.
- Do not overfill, or the seams will split in the skillet.
- Use corn tortillas for a more taco-like bite, but warm them first so they fold without cracking.
- Make the pockets up to 2 hours ahead and crisp them just before serving.
Cook's Notes
- **Potato texture:** Use fluffy mashed potatoes, not a wet whipped mash, for a filling that stays put.
- **Sealing:** Press the edges firmly before cooking and patch any thin spots with a damp fingertip.
- **Crisp finish:** A wire rack keeps the cooked pockets crisp while the next batch cooks.
- **Dip swaps:** Sour cream, ranch, or smoky chipotle yogurt all work with the green chile filling.