Stuffed Potato Pancakes with a Cheesy Twist

Why You’ll Love This Recipe

These Stuffed Potato Pancakes with a Cheesy Twist are crispy on the outside, soft and fluffy on the inside, and bursting with gooey melted cheese. Perfect for breakfast, brunch, or even as a side dish, they’re a comforting, cheesy delight that will have everyone asking for seconds!

Pure Comfort

Imagine golden, crispy potato pancakes filled with a luscious, melty cheese center. The contrast between the crispy exterior and the creamy filling makes every bite irresistible. Whether served on their own or with sour cream and chives, these pancakes are the ultimate comfort food.

Ingredients

What You Need

Pancake Base

• 4 cups grated potatoes (Russet or Yukon Gold work best)
• 1 small onion, grated
• 1 egg
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika (optional, for extra flavor)
• 2 tbsp chopped parsley (optional)
• Oil for frying

Cheesy Filling

• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup cream cheese (optional, for extra creaminess)

Time to Cook

Total Time: 40 minutes
Prep Time: 20 minutes
Cook Time: 20 minutes

Steps to Make It

1. Prepare the Potato Mixture

• Grate the potatoes and squeeze out excess moisture using a clean kitchen towel.
• In a large bowl, mix the grated potatoes with the grated onion, egg, flour, salt, pepper, garlic powder, and paprika.
• Stir in the chopped parsley if using.

2. Prepare the Cheese Filling

• In a small bowl, combine the mozzarella, cheddar, and cream cheese (if using). Set aside.

3. Assemble the Pancakes

• Take a heaping tablespoon of the potato mixture and flatten it into a small patty.
• Place a spoonful of the cheese filling in the center.
• Cover with another small portion of the potato mixture and press the edges to seal, forming a pancake.

4. Fry the Pancakes

• Heat oil in a large skillet over medium heat.
• Fry each pancake for about 3-4 minutes per side until golden brown and crispy.
• Transfer to a paper towel-lined plate to remove excess oil.

5. Serve & Enjoy

• Serve hot with sour cream, chives, or your favorite dipping sauce.
• Enjoy the crispy, cheesy goodness!

Make It Perfect

• Use starchy potatoes like Russet for the best texture.
• Squeeze out as much moisture as possible to prevent soggy pancakes.
• Fry over medium heat to ensure even cooking and a crispy crust.

Mix It Up

• Swap cheddar for Gruyère or pepper jack for a different cheesy kick.
• Add crispy bacon bits or sautéed mushrooms to the filling for extra flavor.
• Experiment with fresh herbs like dill or chives for a fresh twist.

Perfect Partners

• Sour Cream & Chives: Classic and refreshing.
• Garlic Aioli: A rich, creamy dip with a hint of garlic.
• Applesauce: A slightly sweet contrast to the savory flavors.

Busy Day Hero

These pancakes are great for meal prep! Make them ahead and reheat them for a quick and satisfying meal anytime.

Work Ahead

• Grate and prep the potatoes in advance, storing them in cold water in the fridge.
• Assemble the pancakes and freeze them raw for easy cooking later.

Save Some For Later

Store cooked pancakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to maintain crispiness.

Everyone’s Happy

Crispy, cheesy, and packed with flavor, these Stuffed Potato Pancakes are a hit with kids and adults alike. They make a great snack, side dish, or even a main meal.

Good For You Too

While indulgent, these pancakes also provide potassium-rich potatoes and protein-packed cheese, making them a satisfying treat with some nutritional value.

Easy Clean-Up

• Use a non-stick skillet to minimize oil splatter.
• Drain excess oil with paper towels to keep them light and crispy.
• Keep your workstation tidy by prepping all ingredients before frying.

Switch It Up

• Make them gluten-free by using almond flour instead of all-purpose flour.
• Add spices like cayenne or smoked paprika for a bolder flavor.
• Use sweet potatoes for a slightly sweeter, more nutrient-dense variation.

Simply Perfect

These Stuffed Potato Pancakes with a Cheesy Twist are a must-try! Crispy, golden brown, and filled with ooey-gooey cheese, they’re everything you want in a comfort food dish.

FAQs

1. Can I bake these instead of frying?

Yes! Bake at 400°F (200°C) for about 25 minutes, flipping halfway through for even crispiness.

2. How do I prevent the pancakes from falling apart?

Make sure to squeeze out excess moisture from the potatoes and use enough flour and egg for binding.

3. Can I freeze these?

Yes! Freeze uncooked pancakes on a baking sheet, then transfer to a freezer bag. Cook straight from frozen, adding a couple of extra minutes.

4. What’s the best way to reheat them?

Reheat in a skillet over medium heat for best crispiness. You can also use an oven at 350°F (175°C) for about 10 minutes.

5. Can I add meat to the filling?

Absolutely! Cooked bacon, ham, or shredded chicken work great.

6. Can I use instant mashed potatoes instead?

Freshly grated potatoes work best, but you can use leftover mashed potatoes with added flour for binding.

7. What type of cheese melts best in these pancakes?

Mozzarella gives a great stretchy effect, while cheddar provides sharp flavor. Use a combination for the best result.

Conclusion

These Stuffed Potato Pancakes with a Cheesy Twist are the perfect blend of crispy, cheesy, and satisfying. Whether you’re serving them for breakfast, lunch, or a quick snack, they’re guaranteed to be a favorite at your table!