Cheesy Loaded Potato Bread
This cheesy loaded potato bread is perfectly golden brown and crispy on the outside and stuffed with a generous amount of cheesy loaded potato filling. It does not need an oven, yeast, or bread machine. Plus it's also super easy to make, cheesy, and incredibly addictive!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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))
- 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
- 1
Make the dough:
- 2
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.
- 3
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.
- 4
Make the filling:
- 5
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.
- 6
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.
- 7
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.
- 8
Add both of the cheeses, bacon pieces, and sliced green onions. Mix until combined. Set aside until needed.
- 9
Assemble:
- 10
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.
- 11
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!*
- 12
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.
- 13
Cook:
- 14
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.
- 15
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.
- 16
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!