There’s something magical about crispy, golden potato cakes stuffed with melty, gooey cheese. It’s the kind of comfort food that makes you feel all warm and fuzzy inside. Whether you’re whipping these up for a cozy dinner, a fun appetizer, or just because you need a little cheesy indulgence, trust me—this recipe is a total winner. The crispy outside, the soft and fluffy inside, and that irresistible cheese pull? Absolute perfection. Let’s get into it!
Why You’ll Love Cheesy Stuffed Potato Cakes
This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile
These potato cakes can be served as a snack, side dish, or even a main course. Pair them with a fresh salad, a dipping sauce, or enjoy them on their own—they fit any occasion.
Budget-Friendly
Made with simple, everyday ingredients, this recipe is easy on the wallet while delivering maximum flavor. No fancy or expensive ingredients required!
Quick and Easy
You don’t need to be a pro in the kitchen to nail this recipe. With just a few steps, you’ll have crispy, cheesy potato cakes ready to impress.
Customizable
Feel free to switch up the fillings—try different cheeses, add herbs, or toss in some cooked veggies or meat for extra flavor.
Crowd-Pleasing
A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients
Ingredients in Cheesy Stuffed Potato Cakes
Here’s the magic of this recipe—it’s made with just a few simple ingredients, but the result is so much more than the sum of its parts. Let’s break it down:
Potatoes
The base of our cakes! Mashed potatoes create a soft, fluffy texture that holds everything together beautifully.
Cheese
The gooey, melty surprise inside. Use your favorite cheese—cheddar, mozzarella, or even a mix for extra cheesiness.
Flour
A little flour helps bind the mixture and gives the cakes a nice, crisp exterior.
Egg
Acts as a binder, ensuring the potato cakes hold their shape while cooking.
Seasonings
Salt, pepper, and a touch of garlic powder elevate the flavor of the potatoes.
Butter or Oil
Used for frying, creating that irresistible golden-brown crust.
Instructions
Preheat Your Equipment
Heat a large pan over medium heat and add a little oil or butter. This step ensures an evenly cooked, crispy crust.
Prepare the Potato Mixture
In a large bowl, mix the mashed potatoes, flour, egg, and seasonings until well combined. The mixture should be soft but hold together when shaped.
Shape the Potato Cakes
Take a portion of the potato mixture, flatten it into a small patty, and place a piece of cheese in the center. Cover with another portion of potato mixture and shape into a round cake, sealing the edges well.
Cook to Perfection
Place the stuffed potato cakes in the preheated pan and cook for about 3-4 minutes on each side, or until golden brown and crispy.
Finishing Touches
Once cooked, transfer to a plate lined with paper towels to absorb excess oil. Let them cool slightly before serving.
Serve and Enjoy
Dig in while they’re warm and gooey! These are best enjoyed fresh off the pan for that perfect cheese pull.
Nutrition Facts
Servings: 4-6 Calories per serving: 250-300
Preparation Time
Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes
How to Serve Cheesy Stuffed Potato Cakes
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Serve with a side of sour cream or Greek yogurt for a creamy contrast.
- Pair with a fresh green salad for a balanced meal.
- Enjoy with a tangy marinara sauce for a pizza-like flavor.
- Add a drizzle of hot sauce or sriracha for a spicy kick.
- Serve alongside grilled meat or roasted veggies for a hearty meal.
Additional Tips
- Use cold mashed potatoes – Chilled potatoes hold their shape better and are easier to work with.
- Don’t overfill with cheese – Too much cheese can cause leaks while cooking.
- Try different coatings – Roll in breadcrumbs for extra crunch.
- Experiment with flavors – Add fresh herbs, caramelized onions, or even crumbled bacon for a twist.
- Make ahead – Shape the cakes in advance and refrigerate them until ready to cook.
FAQ
Can I bake these instead of frying? Yes! Bake at 400°F (200°C) for 15-20 minutes, flipping halfway through for even crispiness.
What’s the best cheese to use? Mozzarella for a stretchy cheese pull, cheddar for sharpness, or a mix for the best of both worlds.
Can I make them gluten-free? Absolutely! Swap regular flour for a gluten-free alternative like rice flour or cornstarch.
How do I store leftovers? Keep them in an airtight container in the fridge for up to 3 days. Reheat in a pan for best texture.
Can I freeze them? Yes! Freeze uncooked cakes on a tray, then transfer to a freezer bag. Cook straight from frozen, adding a few extra minutes.
Why are my potato cakes falling apart? Make sure your mashed potatoes aren’t too wet. If needed, add a little more flour to bind.
What can I serve with these? They pair great with sour cream, garlic aioli, or even ketchup for a simple dip.
Can I add meat to the filling? Of course! Cooked bacon, ham, or shredded chicken would be delicious additions.
Do I have to use an egg? If you want to make them egg-free, try using a flax egg (1 tbsp flaxseed + 3 tbsp water) or skip it entirely if your mixture holds together.
Can I make them in an air fryer? Yes! Air fry at 375°F (190°C) for 10-12 minutes, flipping halfway through.
Conclusion
Cheesy Stuffed Potato Cakes are the ultimate comfort food—crispy on the outside, fluffy on the inside, and oozing with melty cheese. Whether you’re making them for a quick snack, a side dish, or a satisfying meal, they’re guaranteed to be a hit. So go ahead, grab those potatoes, and treat yourself to this cheesy goodness—you deserve it!
Print
Cheesy Stuffed Potato Cakes
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 8 potato cakes 1x
- Category: Appetizer / Side Dish / Snack
- Method: Frying (or Baking as an alternative)
- Cuisine: American Comfort Food
- Diet: Vegetarian
Description
A savory comfort food twist on classic potato cakes, these Cheesy Stuffed Potato Cakes feature a crispy, golden exterior and a melty, cheesy center. Perfect as an appetizer, side dish, or snack, they deliver a satisfying blend of creamy mashed potatoes and rich cheese with every bite.
Ingredients
For the Potato Cakes:
- 2 large russet potatoes (about 2 cups mashed)
- 1/2 cup grated sharp cheddar cheese
- 1/4 cup finely chopped green onions
- 1 egg, lightly beaten
- 1/4 cup all-purpose flour (plus extra for dusting)
- Salt and freshly ground black pepper, to taste
- 2 tbsp butter (for mashing)
For the Cheesy Filling:
- 1/2 cup shredded mozzarella or extra cheddar cheese
- Optional: a pinch of dried herbs (such as oregano or parsley)
For Cooking:
- 2–3 tbsp vegetable oil or olive oil
Instructions
-
Prepare the Mashed Potatoes:
- Peel, chop, and boil the potatoes in salted water until tender (about 15 minutes).
- Drain and mash the potatoes with butter, salt, and pepper until smooth. Allow to cool slightly.
-
Mix the Potato Dough:
- In a large bowl, combine the mashed potatoes with grated cheddar cheese, chopped green onions, egg, and flour.
- Season with additional salt and pepper. Mix until a smooth, pliable dough forms. (If the mixture feels too wet, add a little more flour.)
-
Form the Stuffed Cakes:
- Dust your work surface lightly with flour.
- Take a portion of the potato dough (about the size of a golf ball) and flatten it into a small disc.
- Place about 1 teaspoon of shredded mozzarella (or extra cheddar) in the center.
- Fold the edges over the cheese and gently reshape into a patty, ensuring the cheese is completely enclosed.
- Repeat with the remaining dough.
-
Cook the Potato Cakes:
- Heat the oil in a large nonstick skillet over medium heat.
- Add the potato cakes in batches, flattening them gently with a spatula if needed for even browning.
- Fry for about 3–4 minutes on each side until the cakes are golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
-
Serve:
- Serve the cakes warm, garnished with a sprinkle of extra green onions or herbs if desired. Enjoy as a satisfying snack, appetizer, or side dish!
Notes
- For a lighter option, try baking the stuffed cakes in a preheated 400°F (200°C) oven for about 20–25 minutes, flipping halfway through.
- The type of cheese can be adjusted based on your taste—feel free to experiment with pepper jack, gouda, or a blend of your favorites.
- Make sure the cheese filling is well sealed inside the dough to avoid any leakage while cooking.
Nutrition
- Serving Size: 1 cake
- Calories: ~150 kcal
- Sugar: ~2 g
- Sodium: ~200 mg
- Fat: ~7 g
- Saturated Fat: ~3 g
- Unsaturated Fat: ~4 g
- Trans Fat: ~0 g
- Carbohydrates: ~18 g
- Fiber: ~2 g
- Protein: ~5 g
- Cholesterol: ~30 mg