Go Back
Crispy Cheesy Stuffed Potato Cakes are a delightful comfort food that has captured the hearts and taste buds of many. This dish is a harmonious blend of textures and flavors that is sure to please at any gathering. Imagine biting into a golden-brown cake, its crispy exterior giving way to a creamy, cheesy center that oozes deliciousness. Whether served as an appetizer, a snack, or a side dish, these potato cakes are incredibly versatile and can easily adapt to various occasions.

Stuffed Potato Cakes

Discover the deliciousness of Crispy Cheesy Stuffed Potato Cakes with this easy recipe! Enjoy a golden-brown exterior that gives way to a creamy, cheesy filling. Perfect as an appetizer, snack, or side dish, these versatile cakes are a hit at any gathering. Learn how to create this delightful comfort food with straightforward steps and simple ingredients. Impress your family and friends with these irresistible treats that are sure to become a favorite!
Print Recipe Pin Recipe

Ingredients
  

2 large russet potatoes

1 cup shredded cheddar cheese

1/2 cup cream cheese, softened

1/4 cup green onions, finely chopped

1/2 cup cooked bacon, crumbled (optional)

1/2 tsp garlic powder

1/4 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

1 cup all-purpose flour (plus extra for dusting)

1 large egg

Vegetable oil for frying

Instructions
 

Prepare the Potatoes: Begin by peeling the russet potatoes and cutting them into chunks. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and let cool slightly.

    Mash the Potatoes: Once the potatoes are cool enough to handle, mash them in a large bowl until smooth. Allow to cool completely before mixing in other ingredients.

      Make the Filling: In a separate bowl, combine the shredded cheddar cheese, cream cheese, green onions, crumbled bacon (if using), garlic powder, onion powder, salt, and pepper. Mix until well combined.

        Form the Cakes: Take a small amount of the mashed potatoes (about the size of a golf ball) and flatten it in the palm of your hand. Place 1 tablespoon of the cheese filling in the center and fold the potato over to encase the filling, then gently press to form a patty. Repeat with remaining ingredients. You should have about 8-10 cakes.

          Coat the Cakes: Set up a breading station with flour in one dish and a beaten egg in another. Lightly dip each potato cake in flour, shake off excess, then dip in the egg to coat.

            Fry the Cakes: Heat about 1/2 inch of vegetable oil in a frying pan over medium heat. Once the oil is shimmering, carefully add the stuffed potato cakes (working in batches if necessary). Fry for 3-4 minutes on each side or until golden brown and crispy.

              Drain and Serve: Once cooked, transfer the cakes to a paper towel-lined plate to drain excess oil. Serve warm with sour cream or your favorite dipping sauce.

                Prep Time, Total Time, Servings: 20 min | 50 min | 4 servings