Stuffed Potatoes

These are based on a recipe that my mother prepared very often as I was growing up. It usually calls for loose, fried ground beef but because I can't add some of the ingredients to bind the potato I prefer to make little hamburgers that I can surround with the potato crust. You'll need 1 egg that will be used for both the burgers and the potato so don't throw it out before you have used it for both.

Cheecha Puffs (enough to loosely fill a 12 oz bowl)
1 egg
1/2 a baked potato,  cooked and peeled
2-2.5 oz of ground beef
Salt

Crush the Cheecha Puffs until you get mostly powder crumbs. Pour half the crumbs in to a separate bowl. There, mash the baked potato and mix it with the puffs. To the original bowl add the ground beef and about a teaspoon of the egg (get some yolk and white) and mix it with the Cheecha Puffs. Add salt to taste. Mold the beef mixture into little balls then flatten them to the size and shape you want to fit in your potato mix. Fry the beef shapes until cooked and let cool for a few minutes. Grab some potato mix and form a shell around the beef. Beat the remaining egg with a fork. Once the beef is completely covered with potato dip it into the egg then fry it in a heated pan with enough oil to reach up to the middle of the potatoes. Fry until golden brown on all sides.