Cheesy Stuffed Potato Cakes (Ready-to-Print Version)
Crispy potato cakes with melty cheese inside, perfect as a comforting side or tasty snack for any occasion.
# What You’ll Need:
→ Potato mixture
01 -
2 pounds gold potatoes, peeled and cut into 1-inch chunks
02 -
1/4 cup potato starch (or corn starch as substitute)
03 -
1 teaspoon kosher salt, plus extra to taste
04 -
1/4 teaspoon freshly ground black pepper
→ Filling
05 -
4 ounces fontina cheese, cut into 1/2-inch cubes (substitute mozzarella or cheddar as desired)
→ For frying
06 -
3 tablespoons olive oil, plus more as needed
# Step-by-Step Guide:
01 -
Place potato chunks in a large pot and cover with cold water. Add 1 teaspoon kosher salt. Bring to a boil over high heat, reduce to a simmer, and cook for about 10 minutes or until potatoes are fork-tender and breaking apart.
02 -
Drain potatoes thoroughly and transfer them to a large mixing bowl. Allow excess steam to escape for 2 minutes, then mash potatoes until mostly smooth with a fork or potato masher, leaving a few small lumps.
03 -
Add potato starch, 1/4 teaspoon black pepper, and a pinch of additional salt to the warm potatoes. Mix until well incorporated.
04 -
Using clean hands, knead the mixture until it forms a smooth, cohesive dough that is not sticky. Add a pinch more starch if the mixture is too wet; if too dry, add a splash of reserved potato cooking water.
05 -
Scoop about 1/4 cup of dough, flatten in your palm, and place 2-3 cheese cubes in the center. Fold the potato mixture over to completely enclose the cheese, then shape into a disc about 1/2 inch thick with the cheese fully sealed inside.
06 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches, place stuffed potato cakes in the pan and cook 3–4 minutes per side until golden brown and crispy. Add more oil as needed between batches. Adjust heat to prevent burning.
07 -
Serve hot while the exterior is crisp and the cheese center is molten. Enjoy immediately for best texture.
# Handy Tips:
01 -
Drain potatoes thoroughly before mashing to prevent a wet dough that falls apart during cooking.
02 -
Sealing the cheese completely inside the dough prevents leakage during frying.
03 -
Keep hands slightly damp when shaping cakes for an even, non-sticky finish.
04 -
Bake the cakes at 400°F for 15–20 minutes, flipping once, as a lower fat alternative to frying.