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These cheese-stuffed potato pancakes combine creamy mashed potatoes with a melty, gooey center and a crisp golden crust.
They’re easy to make, incredibly versatile, and a perfect way to use leftover mashed potatoes.
Serve them as a comforting dinner, party appetizer, or weekend brunch favorite.
One bite and you get crispy edges, soft potato, and melted cheese – the perfect texture contrast.
Table of Contents
Why You’ll Love This Recipe
- Freezer-friendly
- Crispy outside, cheesy center
- Made with simple ingredients
- Great use for leftover mashed potatoes
- Customizable with different cheeses
Ingredients
- 8 medium starchy potatoes (Russet or Yukon Gold work best)
- 1 large egg
- 1 tsp salt
- 1 tsp onion powder (optional)
- ½ tsp black pepper
- 4 tbsp all-purpose flour (or cornstarch)
- Oil for frying
- 200 g (7 oz) mozzarella cheese, cut into cubes
Optional cheese swaps: Cheddar, Gouda, Havarti, Fontina, Provolone.
How to Make Cheese-Stuffed Potato Pancakes
(Full measurements and instructions in the recipe card below.)
1. Prepare the Potatoes
Peel and boil potatoes in salted water until fork-tender. Drain well and let cool slightly.
2. Make the Dough
Mash potatoes while still warm until smooth.
Add egg, salt, pepper, onion powder, and flour. Mix until a soft dough forms.
Do not overmix — this keeps the texture light, not gummy.
3. Shape the Pancakes
Heat oil in a skillet over medium heat.
Take a palm-sized portion of dough and flatten into a disc.
Place mozzarella in the center and seal completely.
Gently flatten into a thick pancake.
If sticky, lightly dust hands with flour.
4. Fry
Cook 3–4 minutes per side until golden brown and crisp.
5. Serve
Serve immediately while the cheese is warm and melted.
Tips for Perfect Potato Cheese Pancakes
Best Potatoes
Use starchy potatoes (Russets or Yukon Golds). They hold their shape better and create fluffier pancakes.
Prevent Gummy Texture
Mash while warm, but avoid overworking the mixture.
Keep the Cheese Inside
Seal edges well and don’t overfill.
Frying Temperature
Use medium heat. Too high = burnt outside, cold cheese center.
Cook in Batches
Avoid overcrowding to maintain crispiness.
What to Serve With
- Sour cream
- Pesto
- Marinara sauce
- Garlic yogurt dip
- Fresh salad
- Roasted vegetables
Storage & Freezing
Refrigerate: Up to 3 days in an airtight container.
Freeze (uncooked): Freeze on a baking sheet, then transfer to freezer bag.
Cook from frozen, adding a few extra minutes.
Reheat in skillet or oven to maintain crispiness.
Variations
- Use gluten-free flour if needed
- Add Parmesan to the potato mixture
- Mix in fresh herbs (parsley, dill, chives)
- Add chili flakes for heat
- Stuff with sautéed mushrooms or spinach
- Add cooked bacon or ham for a heartier version
FAQs
Yes. Leftover mashed potatoes work very well, as long as they are not too loose or creamy. If they’re soft, add 1–2 extra tablespoons of flour to help the pancakes hold their shape.
This usually happens if:
The mixture is too wet
Not enough flour was added
The oil is not hot enough
Make sure the dough is firm and seal the edges well before frying.
Mozzarella melts smoothly and creates a gooey center.
Cheddar, Gouda, Havarti, Provolone, or Fontina also work beautifully.
Avoid very hard cheeses alone, as they don’t melt as smoothly.
Yes. Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
They won’t be as crispy as fried, but still delicious.
Yes. Shape the pancakes and refrigerate for up to 24 hours before frying.
You can also freeze them uncooked and cook straight from frozen.
They can be. Substitute the all-purpose flour with cornstarch or a gluten-free flour blend.
More recipes with potatoes:
Potato Cheese Pancakes
Ingredients
- 8 medium starchy potatoes
- 1 large egg
- 1 tsp salt
- 1 tsp onion powder
- ½ tsp black pepper
- 4 tbsp all-purpose flour
- Oil for frying
- 200 g mozzarella, cubed
Video
Instructions
- Boil potatoes until tender. Drain and mash.
- Mix in egg, seasoning, and flour.
- Shape, fill with cheese, and seal.
- Fry 3–4 minutes per side until golden.
- Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love how delicious these look – so golden and crispy! The combination of potatoes and cheese is always a winner.
This looks tasty. What kind of dipping sauce is shown in the video and photos?
Just pesto sauce