Begin by peeling and cutting the medium potatoes into uniform chunks. Place them in a pot of boiling salted water for about 15 minutes, or until fork-tender. Drain the potatoes well and return them to the pot. Mash them until smooth, seasoning to taste with salt, pepper, and a touch of garlic powder for added flavor.

In a large skillet, heat a splash of oil over medium heat. Add the lean ground beef, stirring occasionally for about 5-7 minutes until it browns nicely. Season the beef mixture with salt, pepper, and any desired spices, ensuring it’s fully cooked and crumbly. Remove from heat and set aside to cool slightly as you assemble the pockets.

Take a scoop of the prepared mashed potatoes and place it in the palm of your hand. Create a small indentation in the center and add a portion of the browned beef, followed by a sprinkle of cheese. Carefully fold the edges of the potato over the filling, shaping it into a pocket. Ensure the edges are sealed tightly to keep all that cheesy goodness inside during cooking.

Heat about 2 tablespoons of oil in the skillet over medium heat. Once the oil is hot, add the assembled cheesy beef potato pockets one by one, ensuring not to overcrowd the pan. Fry each pocket for about 3-4 minutes on each side, or until they turn a beautiful golden brown and crispy. Adjust the heat if necessary to prevent burning.

Once your High Protein Cheesy Beef Potato Pockets are perfectly golden, place them on a paper towel-lined plate to absorb any excess oil. Serve them warm, preferably alongside a refreshing salad or a tangy Greek yogurt dipping sauce.