Cheese Potato Bread Pockets: A Crispy, Cheesy Delight

1. Preparing the Potato Mixture:

1. Cook the Potato: Start by peeling the potato and cutting it into smaller chunks. Boil the potato pieces in salted water until they are soft and tender, which should take about 10-15 minutes. Check with a fork; if it goes through easily, the potatoes are done.
2. Mash the Potato: Drain the cooked potatoes and transfer them to a mixing bowl. Mash them until smooth, ensuring there are no lumps.
3. Season the Potato: For a bit of extra flavor, add 1/4 teaspoon of pepper powder to the mashed potato. Mix well to combine. This step is optional and can be skipped if you prefer a milder taste.

2. Assembling the Cheese Potato Bread:

1. Prepare the Bread: Take 8 slices of white bread and remove the crusts if you prefer a softer, more even texture. This step is optional but can make the final product more uniform.
2. Add the Filling: Place a small amount of the mashed potato mixture (about a tablespoon) in the center of each bread slice. Add a piece of mozzarella cheese on top of the potato. Adjust the cheese quantity to your liking—more cheese means a gooier, meltier center.
3. Seal the Bread: Carefully fold the bread over the filling, pressing the edges to seal them together. You can use a little water around the edges to help seal the bread if needed. Make sure the edges are tightly sealed so the cheese doesn’t escape during frying.

3. Coating and Frying: