Delicious Cheesy Stuffed Potato Cakes – Easy Recipe!

Cheesy Stuffed Potato Cakes are truly a culinary revelation, transforming simple ingredients into an extraordinary dish that’s destined to become a new family favorite. Imagine the comforting embrace of perfectly mashed potatoes, pan-fried to a golden crispness on the outside, yielding to a luxuriously soft interior. But the real magic happens when you discover the delightful, savory surprise hidden within: a molten core of delicious, melty cheese, often complemented by aromatic herbs or other delightful fillings.

Why People Love This Comforting Classic

While the humble potato has graced dinner tables across countless cultures – from Irish boxty to Eastern European pierogi and Indian aloo tikki – these particular Cheesy Stuffed Potato Cakes elevate that tradition. They embody the ultimate in comfort food, offering a satisfying combination of textures and flavors. People adore them not just for their irresistible taste, but for the sheer convenience of turning leftover mashed potatoes into something spectacular, or simply creating a heartwarming meal from scratch. The crispy exterior gives way to a creamy, savory filling, making every bite an experience of pure indulgence. I promise, once you try these, you’ll understand why they’re so utterly irresistible!

this Recipe

Ingredients:

• For the Potato Base:
  • 6 large Russet or Yukon Gold potatoes (about 3 pounds), peeled and quartered
  • 2 tablespoons unsalted butter, softened
  • ¼ cup whole milk or heavy cream, warmed
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, freshly ground
  • ¼ teaspoon garlic powder
• For the Irresistible Cheesy Filling:
  • 8 ounces sharp cheddar cheese, freshly grated
  • 4 ounces low-moisture mozzarella cheese, freshly grated (for that gooey stretch!)
  • 2 ounces cream cheese, softened
  • 2 tablespoons fresh chives, finely chopped
  • 1 small clove garlic, minced (optional, for an extra kick)
  • Pinch of red pepper flakes (optional, if you like a little heat)
  • ¼ teaspoon salt, or to taste
  • ⅛ teaspoon black pepper, freshly ground
• For Breading and Frying:
  • ½ cup all-purpose flour
  • 2 large eggs, beaten with 1 tablespoon water
  • 1 ½ cups Panko breadcrumbs (for superior crunch!)
  • ½ teaspoon paprika (optional, for color and subtle flavor in the breading)
  • ¼ teaspoon garlic powder (optional, for extra savory depth in the breading)
  • 3-4 cups vegetable oil, canola oil, or grapeseed oil, for frying (enough to submerge halfway)
• For Garnish and Serving (Optional):
  • Extra fresh chives or parsley, chopped
  • Sour cream or Greek yogurt
  • Salsa or your favorite dipping sauce

Preparing the Potatoes for Our Cheesy Stuffed Potato Cakes

The foundation of truly amazing Cheesy Stuffed Potato Cakes starts with perfectly cooked and seasoned potatoes. This step is crucial for both flavor and the structural integrity of our cakes.

1. First things first, let’s get those potatoes ready. Take your 6 large Russet or Yukon Gold potatoes, peel them thoroughly, and then quarter them. I find quartering helps them cook more evenly and quickly.
2. Place the peeled and quartered potatoes into a large pot. Fill the pot with cold water, ensuring the water covers the potatoes by about an inch. Add a generous pinch of salt to the water – this seasons the potatoes from the inside out as they cook, which is a little trick I always use for better flavor.
3. Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot partially, and let the potatoes simmer gently until they are fork-tender. This usually takes about 15-20 minutes, depending on the size of your potato pieces. You’ll know they’re ready when a fork slides in with absolutely no resistance.
4. Drain the potatoes extremely well. This is a very important step! Excess moisture is the enemy of crispy potato cakes. I like to drain them in a colander and then even return them to the empty, hot pot over low heat for a minute or two, gently shaking the pot. This helps any remaining surface moisture evaporate.
5. Once drained, transfer the hot potatoes back to the large, dry pot. Add the softened unsalted butter, warmed milk or heavy cream, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper, and ¼ teaspoon garlic powder.
6. Now, mash away! Using a potato masher, thoroughly mash the potatoes until they are smooth and free of lumps. If you prefer a slightly rustic texture, a few small lumps are fine, but for easily formable cakes, smooth is better. Be careful not to over-mash, as this can make them gluey. Taste and adjust seasoning if needed – remember, this is the base flavor of our Cheesy Stuffed Potato Cakes!
7. Transfer the mashed potatoes to a large bowl and spread them out a bit to help them cool faster. We need them to be completely cool, or even better, chilled, before we can work with them. Warm potatoes are too sticky and difficult to form. You can pop them in the refrigerator for at least 1-2 hours, or even overnight if you’re preparing ahead. This cooling step is absolutely non-negotiable for success!

Crafting the Irresistible Cheesy Filling

While our potato base is chilling, let’s turn our attention to the star of the show – the cheesy filling! This is where the “cheesy” in Cheesy Stuffed Potato Cakes truly comes alive.

8. In a medium-sized mixing bowl, combine the freshly grated sharp cheddar cheese and low-moisture mozzarella cheese. Grating your own cheese is always my recommendation, as pre-shredded varieties often contain anti-caking agents that can affect melt and texture.
9. Add the softened cream cheese to the bowl. The cream cheese is a secret weapon here; it adds an incredible creaminess and helps bind the other cheeses together, preventing them from oozing out too much during cooking.
10. Stir in the finely chopped fresh chives. Chives provide a delicate oniony flavor that complements the cheese beautifully. If you don’t have chives, fresh parsley or even a tiny amount of finely minced green onion white part can work.
11. If you’re using it, add the small minced clove of garlic and the pinch of red pepper flakes. The garlic adds a subtle depth, and the red pepper flakes offer just a hint of warmth without being overtly spicy. Feel free to adjust these to your preference.
12. Season the filling with ¼ teaspoon salt and ⅛ teaspoon freshly ground black pepper. Give everything a good mix until all the cheeses and seasonings are well combined. I like to use a fork or even my clean hands to ensure the cream cheese is fully incorporated.
13. Once mixed, cover the bowl and place it in the refrigerator. We want this filling to be firm and easy to handle when we go to stuff our potato cakes. Chilling it for at least 30 minutes, or until the potatoes are ready, is ideal.

Assembling the Cheesy Stuffed Potato Cakes

Now comes the fun part: bringing together our perfectly mashed potatoes and our gooey cheesy filling to create these delectable Cheesy Stuffed Potato Cakes!

14. Set up your breading station. You’ll need three shallow dishes or pie plates. In the first, put the ½ cup all-purpose flour. In the second, whisk the 2 large eggs with 1 tablespoon of water until well combined. In the third, combine the 1 ½ cups Panko breadcrumbs with the optional ½ teaspoon paprika and ¼ teaspoon garlic powder, stirring to distribute evenly.
15. Retrieve your chilled mashed potatoes. Take about ¼ cup of the mashed potato mixture and gently flatten it into a disc in the palm of your hand. Aim for a thickness of about ½ inch and a diameter of about 3-4 inches. Don’t make it too thin, or it might break when you stuff it.
16. Take about 1 ½ to 2 tablespoons of the chilled cheesy filling and place it right in the center of your potato disc. Don’t overfill, or it will be hard to seal.
17. Carefully bring the edges of the potato disc up and around the filling, pressing them together to completely enclose the cheese. Gently shape it into a round or oval patty, ensuring there are no cracks or openings where the cheese could escape during frying. If the potato mixture feels too sticky, you can lightly moisten your hands with water. The goal is to have a well-sealed, uniform potato cake. This is where the chilling of the potatoes really pays off!
18. Repeat this process with the remaining potato and cheese mixture. You should yield approximately 12-16 Cheesy Stuffed Potato Cakes, depending on their size.
19. Once formed, it’s time to bread them. Take one potato cake and gently dredge it in the flour, making sure it’s lightly coated all over. Shake off any excess flour.
20. Next, dip the floured potato cake into the beaten egg mixture, ensuring it’s fully coated. Let any excess egg drip off for a moment.
21. Finally, transfer the egg-coated potato cake to the Panko breadcrumbs. Press the breadcrumbs firmly onto all sides of the cake, gently patting to ensure a thick, even coating. The Panko is what will give our Cheesy Stuffed Potato Cakes that incredible crispiness!
22. Place the breaded potato cakes on a clean plate or baking sheet. Once all the cakes are breaded, I highly recommend chilling them in the refrigerator for at least 30 minutes. This helps the breading adhere better and makes the cakes firmer, reducing the chance of them falling apart in the oil. This step might seem optional, but trust me, it’s a game-changer for frying stability.

Cooking the Cheesy Stuffed Potato Cakes to Golden Perfection

The moment of truth! Frying these beauties will give them their irresistible golden-brown crust and melt the cheesy filling into a gooey delight. Safety first when working with hot oil!

23. Choose a heavy-bottomed pan, such as a Dutch oven or a deep skillet, for frying. Pour in enough vegetable, canola, or grapeseed oil to reach a depth of about 1 ½ to 2 inches. We want the oil to be hot enough to fry without soaking the cakes in oil.
24. Heat the oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C). If you don’t have a thermometer, you can test the oil by dropping a tiny pinch of breadcrumb into it; if it sizzles vigorously and turns golden within a few seconds, it’s ready. If it browns too quickly, the oil is too hot; if it barely sizzles, it’s not hot enough.
25. Carefully, using tongs or a slotted spoon, lower 3-4 Cheesy Stuffed Potato Cakes into the hot oil, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and lead to greasy, soggy cakes.
26. Fry the potato cakes for 3-5 minutes per side, or until they are beautifully golden brown and crispy all over. Keep an eye on them, as cooking times can vary. Adjust the heat as needed to maintain a consistent oil temperature. They should sizzle gently, not furiously.
27. Once golden and crisp, remove the potato cakes from the oil using tongs or a slotted spoon. Transfer them to a wire rack set over a baking sheet lined with paper towels. This allows any excess oil to drain off, keeping them crispy.
28. Repeat the frying process with the remaining potato cakes, ensuring the oil returns to the correct temperature between batches. If you notice any breadcrumbs accumulating in the oil, use a fine-mesh skimmer to remove them between batches to prevent them from burning and imparting an off-flavor to subsequent cakes.

Serving Suggestions for Your Delicious Cheesy Stuffed Potato Cakes

These Cheesy Stuffed Potato Cakes are truly a meal in themselves, but a few simple garnishes and accompaniments can elevate them even further!

29. Serve your freshly fried Cheesy Stuffed Potato Cakes immediately while they are hot and the cheese is wonderfully gooey. There’s nothing quite like biting into that warm, cheesy center.
30. For a fresh burst of flavor and color, sprinkle with extra chopped fresh chives or parsley before serving.
31. Offer a dollop of cool sour cream or Greek yogurt on the side. The tanginess provides a lovely contrast to the richness of the potato and cheese.
32. A side of your favorite salsa, a mild tomato chutney, or even a simple sweet chili sauce can also be a fantastic accompaniment, adding another layer of flavor.
33. These potato cakes make an excellent appetizer, a delightful brunch item, or a comforting side dish to grilled meats or a fresh salad. They are truly versatile!
34. Leftovers: If you happen to have any leftovers (which is rare in my house!), they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend popping them back into a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through and crispy again. A toaster oven or air fryer also works wonders for reheating, restoring that beautiful crunch!

Enjoy every delightful, cheesy bite of your homemade Cheesy Stuffed Potato Cakes!

Conclusion:

I’ve shared my absolute favorite recipe with you today, and I truly believe it’s a game-changer for your kitchen repertoire. These aren’t just any potato patties; they are truly special, offering a delightful combination of crispy exterior and a wonderfully creamy, savory interior. The way the golden-brown crust gives way to that tender, seasoned potato, all cradling a surprise pocket of molten, gooey cheese – it’s a culinary experience that genuinely excites the taste buds. If you’re looking for comfort food elevated, for a dish that feels both homely and sophisticated, then I can’t recommend these Cheesy Stuffed Potato Cakes enough. They are, in my humble opinion, the ultimate answer to those cravings for something hearty, satisfying, and utterly delicious.

What makes them so irresistible, you ask? It’s the thoughtful balance of textures and flavors. The initial crunch from the beautifully fried exterior, achieved through careful preparation, gives way to a cloud-like potato interior that’s perfectly seasoned. And then, the grand reveal: a luscious, warm core of melted cheese that stretches enticingly with every bite. It’s not just food; it’s an event for your palate. Whether you’re a seasoned chef or just starting your culinary journey, the process of bringing these to life is incredibly rewarding, and the end result is guaranteed to impress. They effortlessly bridge the gap between a quick weeknight meal and an impressive dish for entertaining guests, making them a true culinary gem you’ll want to master.

Serving Suggestions to Elevate Your Meal

Now, let’s talk about how to enjoy these beauties. While they are certainly substantial enough to be a fantastic main course on their own, perhaps accompanied by a fresh, vibrant green salad dressed with a light vinaigrette, their versatility extends much further. Imagine serving them alongside a perfectly seared steak, where their comforting texture provides a wonderful counterpoint to the richness of the meat. Or, for a vegetarian delight, pair them with a robust mushroom gravy and some steamed asparagus, creating a wholesome and satisfying meal. They also shine as a delightful brunch option, perhaps with a poached egg nestled on top and a sprinkle of fresh chives, offering a sophisticated twist to your morning. My personal favorite way to enjoy them is with a dollop of sour cream or a zesty homemade garlic aioli – these simple additions truly elevate the experience, adding an extra layer of creaminess or a vibrant kick.

Endless Customization: Make Them Yours!

One of the things I adore most about this recipe is its incredible adaptability. Don’t feel constrained by the exact ingredients I’ve listed; think of them as a fantastic starting point for your own culinary adventures. For instance, if you’re a fan of a little heat, consider incorporating finely diced jalapeños into the potato mixture or even stuffing the cakes with a spicy pepper jack cheese for an exciting kick. For an herb garden fresh touch, mix in some chopped dill, parsley, or chives directly into the potato mash, infusing them with aromatic freshness. You could even experiment with different types of cheese for the stuffing – smoked gouda for a deeper flavor, or a blend of cheddar and mozzarella for an extra gooey pull that cheese lovers will adore. And for those looking to boost the nutritional profile, a handful of finely grated carrots or zucchini can be folded into the potato mixture without compromising the deliciousness. The possibilities truly are endless, allowing you to tailor these delicious morsels to your exact preferences and dietary needs, making each batch uniquely yours.

Your Turn: Embrace the Joy of Cooking!

I genuinely hope I’ve inspired you to roll up your sleeves and give this recipe a try. There’s a profound joy in creating something delicious from scratch, and these Cheesy Stuffed Potato Cakes offer that satisfaction in spades. I promise you, the effort is absolutely worth it for the incredible flavors and the sheer delight of biting into that cheesy center. Don’t be intimidated; follow the steps, enjoy the process, and savor the reward. And when you do make them – because I truly believe you will! – I would absolutely love to hear about your experience. Did you add your own unique twist? What did you serve them with? Please share your triumphs, your photos, and your feedback in the comments section below or on your favorite social media platforms. Your insights not only make my day but also inspire other home cooks to embark on their own culinary adventures, fostering a wonderful community around delicious food.

So, what are you waiting for? Gather your ingredients, put on some good music, and get ready to create something truly memorable. These aren’t just potato cakes; they’re a little piece of comfort, a burst of flavor, and a testament to the magic that happens when simple ingredients come together with a little love. I’m confident that once you taste these, they’ll earn a permanent spot in your rotation, becoming a cherished recipe that you’ll return to again and again. Happy cooking, and I can’t wait to hear all about your delicious creations!

Cheesy Stuffed Potato Cakes

Transform simple ingredients into extraordinary Cheesy Stuffed Potato Cakes. Perfectly mashed potatoes pan-fried to golden crispness, yielding to a luxuriously soft interior with a molten core of delicious, melty cheese and aromatic herbs.

Prep Time
30 Minutes

Cook Time
30 Minutes

Total Time
2 Hours

Servings
12-16 cakes

Ingredients

• 3 lbs Russet or Yukon Gold potatoes, peeled and quartered
• 2 tbsp unsalted butter, softened
• 1/4 cup whole milk or heavy cream, warmed
• 1/2 tsp salt (for potatoes)
• 1/4 tsp black pepper (for potatoes)
• 1/4 tsp garlic powder (for potatoes)
• 8 oz sharp cheddar cheese, freshly grated
• 4 oz Fontina cheese, cut into small cubes (or mozzarella, freshly grated)
• 2 oz cream cheese, softened
• 2 tbsp fresh chives, finely chopped
• 1 small clove garlic, minced (optional, for filling)
• Pinch of red pepper flakes (optional, for filling)
• 1/4 tsp salt (for filling)
• 1/8 tsp black pepper (for filling)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten with 1 tbsp water
• 1 1/2 cups Panko breadcrumbs
• 1/2 tsp paprika (optional, for breading)
• 1/4 tsp garlic powder (optional, for breading)
• 3-4 cups vegetable oil, canola oil, or grapeseed oil, for frying
• Extra fresh chives or parsley, chopped (for garnish, optional)
• Sour cream or Greek yogurt (for serving, optional)
• Salsa or dipping sauce (for serving, optional)

Instructions

1. Step 1
   Peel, quarter, and place potatoes in a large pot. Cover with 1 inch of cold, salted water. Bring to a boil, then reduce heat and simmer partially covered for 15-20 minutes until fork-tender. Drain potatoes thoroughly; return to hot pot for 1-2 minutes to evaporate moisture. Mash with butter, warmed milk/cream, salt, pepper, and garlic powder until smooth. Transfer to a bowl and spread to cool completely, or chill for 1-2 hours (or overnight) until firm. This cooling step is crucial for success.
2. Step 2
   In a medium bowl, combine grated sharp cheddar, Fontina cheese (ensure it’s cut into small cubes or grated mozzarella), softened cream cheese, chopped chives, optional minced garlic, optional red pepper flakes, salt, and pepper. Mix well until fully combined. Cover and chill in the refrigerator for at least 30 minutes until firm.
3. Step 3
   Set up a breading station: one shallow dish with flour, one with beaten eggs mixed with water, and one with Panko breadcrumbs mixed with optional paprika and garlic powder. Take about 1/4 cup chilled mashed potato, flatten into a 3-4 inch disc in your palm. Place 1 1/2 to 2 tablespoons of chilled cheesy filling in the center. Carefully bring potato edges up to enclose the cheese, shaping into a round/oval patty. Ensure no cracks. Dredge each patty in flour, then egg, then firmly coat in Panko breadcrumbs. Place breaded cakes on a plate and chill in the refrigerator for at least 30 minutes to help the breading adhere.
4. Step 4
   Heat 1 1/2 to 2 inches of oil in a heavy-bottomed pan to 350-375°F (175-190°C). Carefully lower 3-4 potato cakes into the hot oil, do not overcrowd. Fry for 3-5 minutes per side, or until golden brown and crispy. Adjust heat to maintain temperature. Remove with tongs to a wire rack set over paper towels to drain excess oil. Repeat with remaining cakes, skimming any breadcrumbs from oil between batches.
5. Step 5
   Serve freshly fried potato cakes immediately, garnished with extra chives or parsley. Offer sour cream, Greek yogurt, salsa, or your favorite dipping sauce on the side. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven, toaster oven, or air fryer for 10-15 minutes until crispy and heated through.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.