Peel and boil the potatoes in salted water until fork-tender, about 20–25 minutes.

Drain thoroughly and return them to the hot pot for 1–2 minutes over low heat to evaporate any excess moisture.

Mash until completely smooth with no lumps.

Allow to cool for about 10–15 minutes.

To the cooled mashed potatoes, add the egg, salt, black pepper, garlic powder, onion powder, and grated Parmesan cheese. Mix until well combined.

Add ¾ cup of the flour and gently mix until a soft dough forms. If the dough is still very sticky, add the remaining flour a tablespoon at a time until it is soft, slightly tacky, and easy to handle. Avoid adding too much flour, as it can make the bread dense.

In a separate bowl, combine the cream cheese, mozzarella, cheddar, parsley, garlic powder, black pepper, red chili flakes and salt to taste. Mix until evenly combined.

Divide the potato dough into 8–10 equal portions.

Flatten each portion into a round disc in the palm of your hand.

Place 1–2 tablespoons of the cheese filling in the center.

Carefully bring the edges of the dough over the filling and pinch them together to seal completely.

Heat a thin layer of oil in a large non-stick skillet over medium heat.

Place the stuffed potato breads seam-side down in the pan, leaving space between each one.

Cook for 3–5 minutes per side, turning occasionally, until all sides are golden brown and crisp and the filling is hot and melted.

Serve warm while the cheese is melted and stretchy