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Cheese-stuffed potato pancakes are a great combination of creamy mashed potatoes and gooey, melted cheese.
They’re easy to make, incredibly versatile, and perfect for any occasion. Also a great way to use some leftover mashed potatoes.
Whether you’re preparing a comforting family dinner or need a quick appetizer, these pancakes deliver both flavor and texture in every bite. Give them a try, and you’ll see why they’re a favorite!
How to make cheese stuffed potato pancakes:
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Ingredients
- potatoes (starchy potatoes like Russets or Yukon Golds work best; red potatoes are also an option for a creamier texture)
- egg
- salt
- onion powder (optional)
- black pepper
- all-purpose flour or cornstarch
- oil (for frying), you can use vegetable, olive or grape seed oil
- mozzarella cheese, cut into small pieces (feel free to use any other melty cheese like Cheddar, Gouda, Havarti or Fontina)
Instructions
- Prepare the Potatoes:
- Peel the potatoes and boil them in salted water until fully cooked and tender. Drain and let them cool slightly.
- Make the Dough:
- Mash the cooled potatoes with a potato masher until smooth.
- Add the egg, salt, onion powder, black pepper, and flour. Mix thoroughly until a smooth, uniform dough forms.
- Shape the Pancakes:
- Heat the oil in a skillet over medium heat.
- Take a small handful of potato dough (about the size of your palm) and roll it into a ball. Flatten the ball into a disc with your hands, place a few pieces of mozzarella cheese in the center, and carefully wrap the dough around the cheese, sealing it completely.
- If the dough sticks to your hands, lightly dust your hands with flour. Repeat this process until all the dough is used.
- Cook the Pancakes:
- Fry the pancakes in the skillet for about 4 minutes on each side or until golden brown and crispy.
- Serve:
- Serve the potato cheese pancakes with your favorite dipping sauce and enjoy!
Recipe Tips
- Best Potatoes:
- Use starchy potatoes like Russets or Yukon Golds for fluffier pancakes that hold their shape. If using red potatoes, expect a slightly creamier texture that works well too.
- Potato Texture: Make sure to mash the potatoes while they are warm to achieve a smooth texture. Avoid over-mashing, as this can make the dough gummy.
- Cheese Variations: Swap mozzarella for any of these delicious melting cheeses: Cheddar: Sharp and tangy, it adds a bold flavor. Gouda: Creamy and mild, with a subtle sweetness. Provolone: Slightly smoky and rich. Havarti: Soft and creamy, perfect for a gooey center. Fontina: Nutty and smooth, it pairs beautifully with the potato base.
- Frying Tips:
- Use medium heat to prevent the pancakes from burning before the cheese melts.
- Ensure the oil is hot enough by testing with a small piece of dough; it should sizzle gently.
- Fry in small batches to avoid overcrowding the skillet, which can lower the oil’s temperature and cause the pancakes to absorb too much oil.
- Flip gently with a spatula to keep the pancakes from breaking apart.
- Even Cooking: Cook in batches and avoid overcrowding the skillet to ensure even browning. I prefer cooking 3-4 pancakes at a time.
- Reheating: Reheat leftovers in a skillet or oven to maintain crispiness.
What to serve with?
- Pair with sour cream, marinara sauce, Pesto or a garlicky yogurt dip.
- Serve as a side dish alongside a fresh salad or roasted vegetables.
How to store?
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze uncooked pancakes on a baking sheet, then transfer to a freezer-safe container. Cook from frozen, adding a few extra minutes to the cooking time.
Recipe Variations:
- Cheesy Additions: Mix in Parmesan or sharp cheddar with the mozzarella for an extra cheesy flavor.
- Herbs: Add chopped fresh parsley, dill, or chives to the potato mixture for a fresh twist.
- Spicy: Include a pinch of chili flakes or diced jalapeños for a spicy variation.
- Veggies: Incorporate sautéed mushrooms, spinach, or caramelized onions with the cheese filling.
- Protein: Add cooked and crumbled bacon, ham, or shredded chicken to the filling for a heartier option.
- Gluten-Free Option: Substitute the all-purpose flour with almond flour or gluten-free flour blend.
More recipes with potatoes:
Potato Cheese Pancakes
Cheese-stuffed potato pancakes are an irresistible combination of creamy mashed potatoes and gooey, melted cheese.
Ingredients
- 8 medium potatoes, starchy potatoes like Russets or Yukon Golds work best; red potatoes are also an option for a creamier texture
- 1 large egg
- 1 tsp salt
- 1 tsp onion powder
- 1/2 tsp black pepper
- 4 tbsp all-purpose flour
- 1 tbsp oil, for frying
- 200 g 7 oz mozzarella cheese, cut into small pieces
Instructions
- Prepare the Potatoes:
- Peel the potatoes and boil them in salted water until fully cooked and tender. Drain and let them cool slightly.
- Make the Dough:
- Mash the cooled potatoes with a potato masher until smooth.
- Add the egg, salt, onion powder, black pepper, and flour. Mix thoroughly until a smooth, uniform dough forms.
- Shape the Pancakes:
- Heat the oil in a skillet over medium heat.
- Take a small handful of potato dough (about the size of your palm) and roll it into a ball. Flatten the ball into a disc with your hands, place a few pieces of mozzarella cheese in the center, and carefully wrap the dough around the cheese, sealing it completely.
- If the dough sticks to your hands, lightly dust your hands with flour. Repeat this process until all the dough is used.
- Cook the Pancakes:
- Fry the pancakes in the skillet for about 4 minutes on each side or until golden brown and crispy.
- Serve:
- Serve the potato cheese pancakes with your favorite dipping sauce and enjoy!
Video
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Nutrition
Calories: 185kcal, Carbohydrates: 27g, Protein: 7g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 27mg, Sodium: 312mg, Potassium: 621mg, Fiber: 3g, Sugar: 1g, Vitamin A: 136IU, Vitamin C: 28mg, Calcium: 105mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!
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