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Cheesy Stuffed Potato Cakes

Featured in: Delicious Perfect Sides

These simple potato cakes use mashed potatoes and starch to create crispy exteriors with gooey cheese centers - a perfect gluten-free side dish or snack.

Tags: #quick-recipes #potatoes #cheese #cakes

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Clare Greco
Updated on Mon, 21 Jul 2025 10:38:48 GMT
Easy Chicken Gyro Zucchini Roll
Easy Chicken Gyro Zucchini Roll | recipesbyclare.com
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Cheesy Stuffed Potato Cakes wrap cubes of melting Fontina or mozzarella inside tender potato dough, then pan-fry each disc until golden. The short ingredient list lets the contrast between a crisp exterior, soft potato, and hot cheese center stand out.

The recipe yields 11 cakes in 30 minutes, with 5 minutes of preparation and 25 minutes of cooking. Gold potatoes and potato starch create the intended dough, while cornstarch is the listed alternative.

Cheesy Stuffed Potato Cakes Ingredients

Peeled gold potatoes, potato starch, salt, pepper, Fontina or mozzarella cubes, and olive oil
Peeled gold potatoes, potato starch, salt, pepper, Fontina or mozzarella cubes, and olive oil | Recipes by Clare
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You need 2 pounds peeled gold potatoes, ⅔ cup potato starch or cornstarch, 1 teaspoon salt, black pepper to taste, 4 ounces Fontina or mozzarella cut into cubes, and olive oil for frying.

Those exact quantities form about 11 stuffed cakes. Keep the teaspoon of salt ready for the potato dough and cut the cheese into small cubes so 2 to 3 pieces fit comfortably inside each portion.

If you enjoy this recipe, you may also like Southern Baked Mac and Cheese.

How to Make Cheesy Stuffed Potato Cakes

Four stages showing potatoes boiled and mashed, dough formed, eleven cakes stuffed with cheese, and cakes fried golden
Four stages showing potatoes boiled and mashed, dough formed, eleven cakes stuffed with cheese, and cakes fried golden | Recipes by Clare
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  1. Cut the peeled gold potatoes into chunks and boil with 1 teaspoon salt for about 10 minutes, until tender.
  2. Drain thoroughly and mash until mostly smooth.
  3. Add ⅔ cup potato starch or cornstarch, salt as directed, and pepper; knead into a smooth dough.
  4. Use about ¼ cup dough per cake. Roll into a ball, flatten, place 2 to 3 cheese cubes in the center, seal, and shape into a disc.
  5. Heat olive oil over medium-high. Fry each cake for 3 to 4 minutes per side, lowering the heat if they brown too quickly.
  6. Serve hot while the centers are melted.

Cut the Potatoes Into Even Chunks

Drain Well and Mash Mostly Smooth

Knead a Smooth Potato Dough

Portion About One-Quarter Cup Each

Enclose Fontina or Mozzarella

Heat a Thin Layer of Olive Oil

Fry Three to Four Minutes Per Side

Golden potato cakes opened to reveal melted cheese centers
Golden potato cakes opened to reveal melted cheese centers | recipesbyclare.com
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Serve All Eleven Cakes Hot

Make-Ahead and Reheating Guidance

Conclusion

Boil 2 pounds peeled gold potato chunks with 1 teaspoon salt for about 10 minutes, drain, and mash mostly smooth. Knead with ⅔ cup potato starch or cornstarch and pepper. Shape about ¼ cup dough around 2 to 3 cubes from 4 ounces Fontina or mozzarella. Seal into discs and fry in olive oil over medium-high for 3 to 4 minutes per side, lowering heat if needed.

Frequently Asked Questions

→ Can cornstarch replace potato starch?

Yes. The recipe calls for ⅔ cup potato starch or cornstarch.

→ How much dough is used for each cake?

Use about ¼ cup potato dough per cake.

→ How many cheese cubes go in each center?

Place 2 to 3 small cubes of Fontina or mozzarella inside each cake.

→ How many potato cakes does the recipe yield?

The recipe yields approximately 11 cakes.

4.30 from 145 votes

Cheesy Stuffed Potato Cakes

Preparation Time:
5 Minutes
Cook Time:
25 Minutes
Total Cooking Time:
30 Minutes
Number of Servings:
11
Easy Chicken Gyro Zucchini Roll
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Golden crispy potato cakes with melted cheese centers, made from simple ingredients in just 30 minutes.

Ingredients You'll Need

  • Potato Dough

  • Filling and Cooking

How to Make It

1.

1. Boil the Potatoes: Bring a large pot of water to a boil and add 1 teaspoon of salt. Cut your peeled potatoes into small, even chunks - this helps them cook faster and more evenly. Add the potato chunks to the boiling water and cook for about 10 minutes, or until they're tender enough to mash easily with a fork.

2.

2. Make the Potato Dough: Drain the potatoes well and transfer them to a large bowl. Mash them until they're mostly smooth - a few small lumps are fine. Add the potato starch, salt, and pepper, then use your clean hands to work everything together. Keep pushing and kneading until you have a smooth, pliable dough that holds together.

3.

3. Form and Stuff the Cakes: Take about 1/4 cup of the potato dough and roll it into a ball, then flatten it in your palm. Place 2-3 small cubes of cheese in the center, then carefully wrap the dough around the cheese, sealing the edges. Gently flatten into a disc shape - don't worry if they're not perfect, rustic is good!

4.

4. Cook Until Golden: Heat a drizzle of olive oil in a large griddle pan or skillet over medium-high heat. Add the potato cakes and cook for 3-4 minutes per side until they're golden brown and crispy. Lower the heat if they start browning too quickly - you want them cooked through with a beautiful golden crust.

5.

5. Serve Hot and Melty: Remove from the pan and serve immediately while the cheese inside is still warm and gooey. These are perfect as a side dish, snack, or even a light meal. The crispy exterior and melty cheese center make them absolutely irresistible!

Extra Information

  1. Potato starch creates a better texture than regular flour, but corn starch works as a substitute
  2. Make sure potatoes are well-drained to prevent soggy dough
  3. Don't overstuff with cheese or they may burst open while cooking
  4. These can be formed ahead and refrigerated until ready to cook

Essential Tools

  • Large pot for boiling
  • Long griddle pan or large skillet
  • Large mixing bowl
  • Fork for mashing
  • Colander for draining

Allergy Warnings

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (fontina or mozzarella cheese)

Nutrition Details (Per Portion)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 98
  • Total Fat: 0.1 g
  • Total Carbohydrate: 22 g
  • Protein: 2 g