Cheesy Stuffed Potato Cakes

There’s something undeniably comforting about potato cakes – crispy on the outside, soft on the inside, and utterly satisfying. But when you add a surprise pocket of melty cheese in the center? Pure magic happens! These Cheesy Stuffed Potato Cakes transform humble ingredients into a dish that feels special enough for company yet simple enough for a weeknight dinner.

Using just potatoes, cheese, and a handful of pantry staples, these golden-brown delights strike the perfect balance between crispy exterior and creamy interior. They’re the kind of recipe that makes you feel like a kitchen wizard without requiring any complicated techniques or hard-to-find ingredients.

Why You’ll Love This

• Simple ingredients you likely already have in your kitchen
• Perfect texture contrast between the crispy exterior and creamy, cheesy center
• Kid-friendly but sophisticated enough for adults too
• Make-ahead friendly – prepare the mixture earlier in the day and fry when ready
• Versatile as an appetizer, side dish, or even main course

Ingredients

• 2 lbs gold potatoes, peeled
• 2/3 cup potato starch or corn starch
• 1 tsp salt
• Black pepper to taste
• 4 oz fontina cheese or mozzarella, cut into small cubes
• Olive oil for cooking

Instructions

1. Bring a large pot of water to a boil and add 1 teaspoon of salt. Cut your peeled potatoes into small, even chunks – this helps them cook faster and more evenly. Add the potato chunks to the boiling water and cook for about 10 minutes, or until they're tender enough to mash easily with a fork.
2. Drain the potatoes well and transfer them to a large bowl. Mash them until they're mostly smooth – a few small lumps are fine. Add the potato starch, salt, and pepper, then use your clean hands to work everything together. Keep pushing and kneading until you have a smooth, pliable dough that holds together.
3. Take about 1/4 cup of the potato dough and roll it into a ball, then flatten it in your palm. Place 2-3 small cubes of cheese in the center, then carefully wrap the dough around the cheese, sealing the edges. Gently flatten into a disc shape – don't worry if they're not perfect, rustic is good!
4. Heat a drizzle of olive oil in a large griddle pan or skillet over medium-high heat. Add the potato cakes and cook for 3-4 minutes per side until they're golden brown and crispy. Lower the heat if they start browning too quickly – you want them cooked through with a beautiful golden crust.
5. Remove from the pan and serve immediately while the cheese inside is still warm and gooey. These are perfect as a side dish, snack, or even a light meal. The crispy exterior and melty cheese center make them absolutely irresistible!

Tips & Variations

• For extra flavor, mix in 1/4 cup of crispy bacon bits or 1/3 cup of grated Parmesan cheese
• Try different cheese varieties – pepper jack adds a nice kick, while mozzarella creates a stretchy, gooey center
• Make them gluten-free by substituting rice flour or cornstarch for the all-purpose flour
• For crispier cakes, chill the formed patties in the refrigerator for 30 minutes before frying
• If the mixture seems too wet, add a tablespoon of flour at a time until it reaches a workable consistency
• Add herbs like dill, parsley, or chives for a fresh flavor boost

Serving Suggestions

These Cheesy Stuffed Potato Cakes pair beautifully with a simple green salad dressed with vinaigrette for a light lunch. For a heartier meal, serve alongside roasted chicken or grilled steak. They also make excellent appetizers when made slightly smaller and topped with a dollop of sour cream and a sprinkle of chives.

For a complete comfort food experience, serve with a side of homemade applesauce or a tangy tomato sauce for dipping.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days
• Reheat in a 350°F oven for 10-15 minutes to restore crispiness
• The potato cakes are done when they’re golden brown and the cheese inside is completely melted
• If making ahead, store shaped uncooked patties between layers of parchment paper

FAQs

Can I use leftover mashed potatoes?
Yes! About 4 cups of cold leftover mashed potatoes work perfectly. You may need to adjust the flour slightly depending on how moist your mashed potatoes are.

Can I bake these instead of frying?
Absolutely. Brush with oil and bake at 425°F for about 20-25 minutes, flipping halfway through, until golden and crispy.

Why are my potato cakes falling apart?
This usually happens if the potato mixture is too wet. Make sure to dry the potatoes well after boiling, and if needed, add a bit more flour to bind the mixture.

Can I freeze these potato cakes?
Yes! Freeze them after shaping but before cooking. Place on a baking sheet until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.

Recipe by Nancy RH

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Servings11

Prep5 min

Cook25 min

Calories98 kcal

Ingredients

• 2 lbs gold potatoes, peeled
• 2/3 cup potato starch or corn starch
• 1 tsp salt
• Black pepper to taste
• 4 oz fontina cheese or mozzarella, cut into small cubes
• Olive oil for cooking

Steps

1. Bring a large pot of water to a boil and add 1 teaspoon of salt. Cut your peeled potatoes into small, even chunks – this helps them cook faster and more evenly. Add the potato chunks to the boiling water and cook for about 10 minutes, or until they're tender enough to mash easily with a fork.
2. Drain the potatoes well and transfer them to a large bowl. Mash them until they're mostly smooth – a few small lumps are fine. Add the potato starch, salt, and pepper, then use your clean hands to work everything together. Keep pushing and kneading until you have a smooth, pliable dough that holds together.
3. Take about 1/4 cup of the potato dough and roll it into a ball, then flatten it in your palm. Place 2-3 small cubes of cheese in the center, then carefully wrap the dough around the cheese, sealing the edges. Gently flatten into a disc shape – don't worry if they're not perfect, rustic is good!
4. Heat a drizzle of olive oil in a large griddle pan or skillet over medium-high heat. Add the potato cakes and cook for 3-4 minutes per side until they're golden brown and crispy. Lower the heat if they start browning too quickly – you want them cooked through with a beautiful golden crust.
5. Remove from the pan and serve immediately while the cheese inside is still warm and gooey. These are perfect as a side dish, snack, or even a light meal. The crispy exterior and melty cheese center make them absolutely irresistible!