The Creamiest Cheesy Stuffed Potato Cakes Recipe Ever

Crispy golden cheesy stuffed potato cakes dance between comfort and culinary excitement for anyone seeking a delightful appetizer.

My kitchen experiments always lead to unexpected deliciousness when potatoes are involved.

Creamy interior meets crunchy exterior in these magical little rounds that pack incredible flavor.

Each bite promises a burst of melted cheese nestled within perfectly seasoned potato goodness.

Friends and neighbors will ask for seconds before finishing their first serving.

Local ingredients make these potato cakes shine with simplicity and charm.

Serve these irresistible treats and watch everyone’s faces light up with pure satisfaction.

What Makes Stuffed Potato Cakes So Satisfying

• Tackle Versatility: Perfect for transforming leftover mashed potatoes into a delightful, crowd-pleasing dish that works as a snack, appetizer, or side.
• Craft Customizable Goodness: Mix in different cheeses, herbs, or spices to create your own unique flavor profile that suits your taste buds.
• Master Simple Technique: Beginner cooks can easily learn this recipe, with straightforward steps that guarantee a crispy, golden-brown result every single time.
• Boost Crowd-Pleaser Potential: Kids and adults will love the gooey cheese center and crunchy exterior, making it a fantastic option for family meals or casual gatherings.

Everything That Goes Into These Cheesy Cakes

• Potatoes: Starchy vegetables that create the foundation of the cheesy potato cakes.
• Butter: Adds richness and smooth texture to the mashed potato mixture.
• Salt, Pepper: Essential seasonings that enhance the overall flavor of the potato base.

• Cheddar Cheese: Sharp cheese that provides a bold and tangy flavor to the potato mixture.
• Mozzarella Cheese: Soft cheese that creates a melty, gooey center in the potato cakes.

• Egg: Helps bind the ingredients together and provides structure to the potato cakes.
• Flour: Assists in creating a workable dough and helps crisp up the exterior when frying.
• Green Onions: Adds a fresh, mild onion flavor and a pop of color to the potato cakes.
• Vegetable Oil: Used for frying the potato cakes to achieve a golden and crispy exterior.

How to Make Cheesy Stuffed Potato Cakes Right

Step 1: Boil Creamy Potato Base

Peel and chop potatoes. Submerge in salted water and cook until fork-tender.

Drain completely and mash with butter, salt, and pepper until ultra-smooth. Let the mixture cool down for a few minutes.

Step 2: Create Cheesy Potato Mixture

• Grated cheddar cheese
• Chopped green onions
• Egg
• Flour

Season with extra salt and pepper. Blend until the mixture becomes a consistent, workable dough.

Add more flour if the mixture seems too wet.

Step 3: Shape Cheesy Potato Parcels

Dust your countertop with flour.

Scoop a golf ball-sized portion of potato dough and flatten into a small disc. Drop a dollop of shredded mozzarella in the center.

Carefully fold edges over the cheese, reshaping into a compact patty. Seal the cheese completely inside.

Step 4: Crisp Up the Potato Cakes

Pour oil into a large nonstick skillet over medium heat. Gently place potato cakes into the pan, avoiding overcrowding.

Press lightly with a spatula for even browning. Fry until each side turns golden and crispy, about 3-4 minutes per side.

Step 5: Finish and Serve

Transfer potato cakes to a paper towel to absorb excess oil. Garnish with extra green onions or fresh herbs.

Serve immediately while hot and crispy.

Tips That Help Potato Cakes Turn Out Crispy

• Chill the potato mixture in the refrigerator for 15-20 minutes before shaping to make handling easier and reduce sticking.
• Maintain medium heat around 350°F to ensure crispy exterior without burning the potato cakes.
• Pinch potato edges firmly when enclosing cheese to prevent leaking during frying.
• Experiment with different cheese types like gouda, pepper jack, or blue cheese for unique taste profiles.
• Use panko breadcrumbs instead of flour for an extra crunchy golden-brown coating on potato cakes.

Tasty Twists on Stuffed Potato Cake Fillings

• Vegan Potato Bliss: Replace egg with ground flaxseed mixed with water, swap dairy cheese for nutritional yeast or vegan cheese alternatives, use coconut oil for frying to create a plant-based version.
• Herb-Infused Potato Cakes: Incorporate fresh rosemary, thyme, or dill into the potato mixture for an aromatic herb-packed experience, adding depth and complexity to the classic recipe.
• Spicy Jalapeño Poppers Style: Mix finely chopped jalapeños into the potato dough, stuff with pepper jack cheese, and serve with a cool sour cream or ranch dipping sauce for a kick of heat.
• Gluten-Free Option: Use gluten-free flour or almond flour instead of regular flour, ensuring those with wheat sensitivities can still enjoy these crispy potato cakes.

What Pairs Nicely with Cheesy Potato Cakes

• Sauvignon Blanc or Pinot Grigio cuts through the richness of the cheesy potato cakes, offering a refreshing contrast and cleansing the palate with its bright, acidic notes.
• Toss a light arugula salad with lemon vinaigrette to balance the heavy, crispy potato cakes, adding a zesty and nutritious element to the meal.
• Whip up a quick sour cream and chive sauce or spicy sriracha mayo to provide a cool, creamy, or spicy counterpoint to the golden-brown potato cakes.

How to Store Cheesy Stuffed Potato Cakes Safely

• Store cooled potato cakes in an airtight container for up to 3-4 days. Place parchment paper between layers to prevent sticking and maintain crispiness.
• Wrap individual potato cakes in plastic wrap, then place in a freezer bag. Freeze for up to 1 month. Label with the date to track freshness.
• Preheat oven to 375°F. Spread potato cakes on a baking sheet and bake for 10-12 minutes, flipping halfway through. This method restores crispiness better than microwave.
• Warm a non-stick pan over medium heat with a touch of oil. Cook potato cakes for 2-3 minutes per side until heated through and crispy edges return.

FAQs

• Can I use different types of cheese?

Yes, you can experiment with various cheeses like gouda, Swiss, or pepper jack for different flavor profiles.

• Is it possible to make these potato cakes ahead of time?

You can prepare the potato cakes in advance and refrigerate them uncooked. When ready to serve, fry them fresh for the best crispy texture.

• How do I prevent the potato cakes from falling apart?

Make sure to seal the edges completely when forming the patties and use cold mashed potatoes for better binding. The flour also helps hold the mixture together.

• Can these potato cakes be baked instead of fried?

While frying gives the best crispy result, you can bake them at 400°F for about 20-25 minutes, turning once halfway through, for a slightly healthier option.

Cheesy Stuffed Potato Cakes Recipe

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4.6 from 19 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Crispy golden cheesy stuffed potato cakes deliver comfort food magic straight from rustic kitchens. Melted cheese centers nestled in perfectly browned potato exteriors promise pure deliciousness you cannot resist.

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Ingredients

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Main Ingredients:

• 2 large russet potatoes (about 2 cups mashed)
• 1/2 cup grated sharp cheddar cheese

Binding Ingredients:

• 1 egg, lightly beaten
• 1/4 cup all-purpose flour (plus extra for dusting)

Seasoning and Flavor Enhancers:

• 1/4 cup finely chopped green onions
• 2 tablespoons butter (for mashing)
• Salt, to taste
• Freshly ground black pepper, to taste

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Instructions

1. Boil peeled and chopped potatoes in salted water for 15 minutes until fork-tender, then drain completely.
2. Mash potatoes with butter, salt, and pepper until silky and smooth, allowing mixture to cool slightly.
3. Create potato dough by combining mashed potatoes with cheddar cheese, green onions, egg, and flour in a mixing bowl.
4. Season the mixture with additional salt and pepper, blending until a cohesive dough forms. Adjust flour if mixture appears too wet.
5. Lightly dust work surface with flour to prevent sticking.
6. Portion potato dough into golf ball-sized pieces, flattening each into a thin disc.
7. Place a small amount of mozzarella cheese in the center of each disc.
8. Carefully fold edges over the cheese, reshaping into compact patties while ensuring cheese is fully enclosed.
9. Heat oil in a nonstick skillet over medium heat (around 350°F).
10. Carefully place potato cakes into the skillet, cooking in batches to prevent overcrowding.
11. Fry each cake for 3-4 minutes per side, gently pressing with a spatula to achieve even, golden-brown crispy exterior.
12. Remove cakes and drain excess oil on paper towels to maintain crispness.
13. Garnish with additional green onions or fresh herbs, serving immediately while warm and crispy.

Notes

• Chill the mashed potatoes completely before mixing to prevent a sticky, difficult-to-handle dough.
• Use starchy potatoes like Russet for the best texture and binding properties in the potato cakes.
• Keep the potato cakes uniform in size to ensure even cooking and consistent crispiness.
• Pat the potato cakes dry with paper towels before frying to achieve a crunchier exterior and prevent oil splatter.
• For a gluten-free version, swap wheat flour with almond flour or cornstarch.
• Prep potato cakes ahead of time and refrigerate for up to 24 hours before cooking for convenient meal planning.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 270 kcal
• Sugar: 2 g
• Sodium: 230 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.3 g
• Carbohydrates: 29 g
• Fiber: 3 g
• Protein: 9 g
• Cholesterol: 70 mg