Filled Potato Wedges

by Editorial Staff

Summary

Prep Time	35 mins
Total Time	35 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cook the potatoes in lightly salted water until soft, then drain and mash. Knead with the egg and 3 tablespoons of breadcrumbs to form a smooth dough.
Shape the potato dough into 8 balls, make a hollow in each one, pour in with a teaspoon of cream cheese and close again.
Roll in the remaining breadcrumbs and shape into potato wedges by pressing lightly on the work surface.
Fry the potato wedges in a pan in hot oil until golden brown on all sides.
Serve filled potato wedges on a crispy salad, for example, or serve as finger food for your guests.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.