Clean and boil the potatoes. Leave in open saucepan for 3-4 minutes, peel while hot and press. While still hot, mix with the remaining ingredients to form a dough.
Add the eggs last and sift the baking powder with the flour so that it is evenly distributed.
Roll out the dough, which should be smooth, to the thickness of a finger. This is easier on baking parchment paper, which you can also use to lift the tents onto a baking sheet more easily.
For the poppy seed filling, mix the melted butter well with the other ingredients. Spread half of the dough with the poppy seed filling and fold the other half over it.
Then divide (“pinch off”) the dough into equal-sized rectangular pieces with a wooden stick. Bake in a preheated oven at 200 °C for 15 minutes.
Serve the poppy seed tents still hot.