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Cheesy Stuffed Potato Cakes

Cheesy Stuffed Potato Cakes
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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

Units Scale

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

Find it online: https://www.cookflash.com/cheesy-stuffed-potato-cakes/