Cheesy Stuffed Potato Cakes

These Cheesy Stuffed Potato Cakes are my secret weapon when I need a cozy snack or quick comfort food that impresses everyone. They’re crisp on the outside, tender inside, and packed with gooey, melty cheese in the middle. With only a handful of ingredients, I can turn plain potatoes into something seriously crave-worthy.

Why You’ll Love This Recipe

I love this recipe for its simplicity and versatility. It’s naturally gluten-free, vegetarian, and easy to make with basic ingredients I usually already have. These cakes are perfect for parties, lunchboxes, or a casual dinner with a fresh salad. And when I bite into that cheesy center—pure joy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Dough:

• 2 lbs gold potatoes, peeled and chopped
• 2/3 cup potato starch or corn starch
• Salt and pepper, to taste

For the Filling:

• 4 oz fontina cheese or mozzarella, cut into small cubes

For Cooking:

• Olive oil (for pan frying)

Directions

Step 1: Boil the Potatoes
I cut the peeled potatoes into chunks, place them in a pot with water, and add 1 teaspoon of salt. I bring it to a boil and cook until the potatoes are fork-tender, about 10 minutes.

Step 2: Mash and Mix
After draining, I mash the potatoes in a large bowl until mostly smooth. I mix in the potato starch, salt, and pepper, using my hands to form a smooth dough that holds together.

Step 3: Shape the Cakes
I scoop about ¼ cup of dough, roll it into a ball, and flatten it into a circle. I place 2–3 cubes of cheese in the center, fold the edges over to seal, then flatten it gently into a thick disc. I repeat this with the rest of the dough.

Step 4: Pan Fry the Cakes
In a hot skillet with a drizzle of olive oil, I cook the cakes for 3–4 minutes per side over medium-high heat until golden brown. I flip carefully and lower the heat if they brown too quickly.

Step 5: Serve and Enjoy
I let them cool slightly to avoid burning my mouth on hot cheese, then serve warm as-is or with a dipping sauce like tomato, garlic yogurt, or even a spicy aioli.

Servings and timing

This recipe makes about 11 stuffed potato cakes. It takes roughly 5 minutes to prep, 25 minutes to cook, and comes together in just 30 minutes total.

Variations

• Different cheeses: I swap in provolone, cheddar, or a vegan cheese alternative for variety.
• Add herbs: Sometimes I mix chopped chives, parsley, or rosemary into the dough for extra flavor.
• Mini version: I make smaller cakes for bite-sized appetizers.
• Stuffed extras: I occasionally tuck in a slice of ham or sautéed mushrooms with the cheese.
• Spicy: I add red pepper flakes or chopped jalapeño into the dough for a kick.

Storage/Reheating

I store leftover cakes in the fridge for up to 3 days in an airtight container with parchment between layers. To reheat, I use a skillet with a bit of oil or pop them in the oven to bring back the crisp. Microwaving works too, but the exterior softens a bit.

FAQs

What type of cheese works best for the filling?

Fontina melts beautifully, but mozzarella is also great. I look for cheeses that melt well and complement the mild potato base.

Can I use other kinds of potatoes?

Yes. I sometimes use Yukon Gold or russet potatoes—just make sure they’re starchy enough to form a smooth dough when mashed.

How do I prevent the cakes from falling apart?

I make sure the dough is well-kneaded with the starch and that the cheese is cut small and sealed securely inside.

Can I make them in advance?

Absolutely. I prep the cakes ahead of time and keep them chilled until ready to cook. They’re best served fresh, but reheating works great too.

What pan should I use?

I use a non-stick skillet or griddle pan. It helps me get that perfect golden crust without sticking.

Conclusion

These Cheesy Stuffed Potato Cakes are a cozy classic I turn to when I want something easy and delicious. Whether I’m serving them at a party, packing them in lunchboxes, or enjoying a lazy weekend snack, they never disappoint. With their crispy edges and melty middle, they always feel like a little homemade treasure.

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