What the heck is this?
These stuffed potato cakes are basically mashed potatoes 2.0—crispy on the outside, creamy and cheesy on the inside, and totally irresistible. Think of them like the lovechild of a potato pancake and a grilled cheese sandwich. They’re pan-fried to golden perfection and bursting with flavor. Whether you serve them as a snack, side dish, or lazy-dinner main, they always steal the show.
Why You’ll Love This Recipe
– Uses leftover mashed potatoes (or freshly made if you’re fancy)
– Customizable filling—cheese, bacon, herbs, you name it
– Crispy outside + melty middle = flavor explosion
– Kid-approved, freezer-friendly, and super budget-friendly
– Ready in about 30 minutes from start to finish
The Good Stuff You’ll Need
For the potato dough:
– 2 cups mashed potatoes (not too runny)
– 1 egg
– ½ cup all-purpose flour (plus more for dusting)
– Salt and pepper, to taste
– Optional: garlic powder or chives for a flavor boost
For the filling (mix and match):
– 1 cup shredded mozzarella, cheddar, or your fave melty cheese
– Optional: chopped cooked bacon, sautéed onions, spinach, or diced ham
For frying:
– 2–3 tbsp oil (canola, vegetable, or olive)
Let’s Do This
Step 1: Make the Dough
In a bowl, mix mashed potatoes with egg, flour, salt, pepper, and any optional seasonings. The dough should be soft but hold together—add a bit more flour if it’s sticky.
Step 2: Shape and Stuff
Divide dough into 8 equal portions. Flatten each into a small patty in your hand, add a spoonful of cheese (and any extras), then gently fold and seal it closed with more potato dough. Flatten slightly into a puck shape.
Step 3: Fry ‘Em Up
Heat oil in a skillet over medium heat. Working in batches, pan-fry each potato cake for 3–4 minutes per side, until golden brown and crispy. Drain on paper towels.
Step 4: Serve and Swoon
Serve hot with sour cream, ranch dip, or a spicy ketchup situation. They’re best fresh from the pan when the cheese is still gooey.
Serving Suggestions
– Serve as a side with grilled chicken, steak, or a big salad
– Brunch them up with a poached egg on top
– Mini-size them for appetizers or game day snacks
Switch It Up
– Go spicy with pepper jack and jalapeños
– Make it Mediterranean with feta and chopped olives
– Use sweet potatoes and stuff with goat cheese
– Try an Indian twist with curry-seasoned mash and peas
Make-Ahead Tips
– Assemble and freeze uncooked cakes on a tray, then transfer to a freezer bag. Cook straight from frozen (just add a few minutes)
– Leftovers can be reheated in a skillet or oven to bring the crisp back
– Store in the fridge for up to 3 days
Questions People Actually Ask
Q: Can I use instant mashed potatoes?
A: Yep! Just make sure they’re thick and not soupy so the cakes hold their shape.
Q: Can I bake them instead of frying?
A: Totally. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway. They’ll be a little less crispy but still delish.
Q: What if my dough is too soft?
A: Add more flour, a tablespoon at a time, until it firms up. Cold mashed potatoes work best for this.
Quick & Easy Stuffed Potato Cakes: Crispy, Cheesy, and Totally Satisfying
- Total Time: 30 minutes
- Yield: 4 (makes 8 cakes)
Description
These stuffed potato cakes are basically mashed potatoes 2.0—crispy on the outside, creamy and cheesy on the inside, and totally irresistible. Think of them like the lovechild of a potato pancake and a grilled cheese sandwich. They’re pan-fried to golden perfection and bursting with flavor. Whether you serve them as a snack, side dish, or lazy-dinner main, they always steal the show.
Ingredients
For the potato dough:
– 2 cups mashed potatoes (not too runny)
– 1 egg
– ½ cup all-purpose flour (plus more for dusting)
– Salt and pepper, to taste
– Optional: garlic powder or chives for a flavor boost
For the filling (mix and match):
– 1 cup shredded mozzarella, cheddar, or your fave melty cheese
– Optional: chopped cooked bacon, sautéed onions, spinach, or diced ham
For frying:
– 2–3 tbsp oil (canola, vegetable, or olive)
Instructions
Step 1: Make the Dough
In a bowl, mix mashed potatoes with egg, flour, salt, pepper, and any optional seasonings. The dough should be soft but hold together—add a bit more flour if it’s sticky.
Step 2: Shape and Stuff
Divide dough into 8 equal portions. Flatten each into a small patty in your hand, add a spoonful of cheese (and any extras), then gently fold and seal it closed with more potato dough. Flatten slightly into a puck shape.
Step 3: Fry ‘Em Up
Heat oil in a skillet over medium heat. Working in batches, pan-fry each potato cake for 3–4 minutes per side, until golden brown and crispy. Drain on paper towels.
Step 4: Serve and Swoon
Serve hot with sour cream, ranch dip, or a spicy ketchup situation. They’re best fresh from the pan when the cheese is still gooey.
Notes
– Serve as a side with grilled chicken, steak, or a big salad
– Brunch them up with a poached egg on top
– Mini-size them for appetizers or game day snacks
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~320 kcal
- Fat: ~16g
- Carbohydrates: ~32g
- Protein: ~9g