Cheesy Stuffed Potato Cakes

These cheesy stuffed potato cakes are the answer when plain mashed potatoes just will not cut it and you want to turn that bag of potatoes into something special. With a golden crisp exterior and a gooey cheese core, they satisfy every comfort food craving.

I was amazed the first time I made these with how little effort it took to get such a payoff. Now my kids beg for these and I honestly enjoy them as much as they do.

Ingredients

• Gold potatoes: Mash up creamy without being too wet and hold their shape well when formed into cakes. Choose potatoes that feel heavy for their size and are blemish free.
• Potato starch: Creates the binding that holds everything together for a perfect texture. Look for a bag that is fresh and stored in a cool dry place.
• Fontina cheese: Melts evenly and adds nutty flavor. If you cannot find it, mozzarella is a great stand in and gives a gorgeous cheese pull.
• High quality olive oil: For crisping up the potato cakes without making them greasy. Choose extra virgin oil for best flavor and color.

Instructions

Potato Cooking:

Start by peeling and chopping your potatoes into small even chunks. Bring a large pot of water to a full boil and add a generous pinch of salt. Throw in the potatoes and cook about ten minutes or until they break apart easily when pierced with a fork.

Mashing And Mixing:

Drain the cooked potatoes thoroughly, shaking off extra water. Mash vigorously until nearly smooth, a few small lumps are okay. Add in the potato starch and season with salt and pepper to your taste.

Dough Formation:

Knead the starch into the warm mash until a smooth dough forms. If too sticky, sprinkle in more starch. If too dry, add some potato cooking water.

Shaping And Stuffing:

Scoop a quarter cup of dough and press flat in your palm. Place small cubes of cheese in the center. Fold the potato over the cheese, pinch to seal, and form a disc no more than a half inch thick.

Cooking Process:

Heat a thin layer of olive oil in a large skillet over medium high heat. Place the cakes in, do not crowd. Cook three to four minutes per side, turning once, until golden brown and crispy.

Final Results:

The potato cakes should have a golden crust, fluffy inside, and a gooey melted cheese core. Serve hot while the cheese is still stretchy and the outsides are crisp.

The very first test batch I made barely made it to the table before they were gone thanks to my husband snacking on them straight out of the pan. They are now our favorite side when friends drop by since everyone fights for the last one.

Potato Selection Tips

Gold potatoes have just the right amount of moisture and starch for these cakes. Avoid potatoes that feel soft or have green coloring. For creamy interiors and crisp outsides pick potatoes that are firm to the touch.

Starch Integration

Potato starch gives the best structure for this recipe. Corn starch can be used in a pinch but the final texture is smoother and less gummy with potato starch. Add the starch while the mash is still warm to avoid lumps.

Cheese Selection

Choose a cheese that melts beautifully and has good flavor. Fontina is my top choice but mozzarella or gouda melt just as well. For an extra burst of flavor you can add a sprinkle of parmesan into the potato dough before shaping.

Shaping Technique

Keep your hands damp to prevent sticking and make sure there are no cracks in the dough around the cheese. This technique keeps the cheese from leaking. During shaping make your discs no more than a half inch thick to ensure quick even cooking.

Temperature Control

For the perfect result keep the oil hot enough for immediate sizzling without smoking. You want a deep golden brown on both sides but the cheese inside fully melted. Lower heat slightly if you see burning before the cake is cooked through.

Perfect Serving Style

These are incredible right after cooking, crispy outside and gooey inside. They pair well with a crunchy salad or even as a fun snack on their own. I serve them as a side for grilled meats or with a dollop of sour cream. Sometimes I sprinkle fresh chives for color and freshness.

Make Ahead Options

Uncooked potato cakes can be shaped and kept in the refrigerator several hours in advance of frying. This gives them time to firm up and makes them even easier to cook straight from the fridge. Just increase the pan time by a minute per side.

Creative Variations

Try swapping different melting cheeses and adding quick extras like a spoonful of chopped green onion or a pinch of smoked paprika into the dough. For a smoky twist a bit of cooked crumbled bacon or roasted garlic tastes amazing. Everyone has their favorite mix in here.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to two days. For the best experience reheat in a preheated oven at 350 degrees until warmed through and the outsides are crisp again. Avoid microwaving or they will quickly get soft.

These cheesy stuffed potato cakes never fail to bring smiles all around the table. I am always amazed how a handful of plain ingredients turn into something so addictive and memorable. It is the sort of dish that feels special and homey at the same time.

Common Questions About Recipes

→ Can I use different types of cheese?

Absolutely! Mozzarella, cheddar, or any good melting cheese will work. Cut cheese into small cubes for even melting inside each cake.

→ What if I don't have potato starch?

Corn starch is a good substitute, or use tapioca starch if needed. Potato starch gives the ideal texture but others will bind as well.

→ Can stuffed potato cakes be made ahead?

Form the cakes and chill up to 4 hours before frying. This helps them hold shape and turn out extra crisp when cooked.

→ Why are my potato cakes falling apart?

They likely have too much moisture or not enough binding starch. Drain potatoes well and mix in starch while potatoes are warm.

→ Is baking an option instead of frying?

Yes, brush with oil and bake at 400°F for 15-20 minutes, flipping once. Texture is a bit less crispy but very tasty.