The golden, crispy crust of these stuffed potato cakes gives way to a warm, creamy center, with each bite delivering a comforting blend of flavors. There’s something about the way the fluffy mashed potatoes melt into the savory fillings—whether it’s cheese, herbs, or bits of bacon—that brings out the pure joy in every forkful. The crunchiness on the outside and the softness inside create the perfect textural contrast, making these little cakes addictive.
What makes them even better is how customizable they are. I love adding a dollop of sour cream or a sprinkle of fresh chives right before serving—it really brings everything together. Or if you’re feeling adventurous, try adding a hint of garlic or some spicy jalapeños to the filling for an extra kick. One of my favorite things about making stuffed potato cakes is that they’re a great way to use up leftover mashed potatoes, and they can be as simple or as indulgent as you like. Whether you make them for a cozy weeknight dinner or as a fun appetizer for a gathering, these potato cakes never fail to impress!
Key Ingredients in Stuffed Potato Cakes
The beauty of stuffed potato cakes lies in their simplicity, yet each ingredient plays a crucial role in creating that irresistible flavor and texture. Let’s take a closer look at the key ingredients that make these potato cakes so mouthwatering.
Potatoes
The base of the dish, potatoes provide the creamy, fluffy texture inside the cakes. I recommend using starchy varieties like Russets for the best mashed potatoes, as they give the cakes that perfect smoothness and help them hold together when frying.
Cheese
Cheese adds richness and a gooey, melty center to the cakes. Whether you choose sharp cheddar, creamy mozzarella, or a blend of both, the cheese melts beautifully within the potato filling, offering bursts of savory goodness in each bite.
Bacon
Crisp, smoky bacon brings a wonderful depth of flavor to the mix. It adds a savory crunch and a bit of indulgence that perfectly complements the soft, creamy potato filling. For an extra kick, you can even experiment with flavored bacon, like maple or smoked.
Herbs
Fresh herbs like parsley, chives, or thyme brighten up the flavor profile of the potato cakes. They add a hint of freshness and color, balancing the richness of the potatoes and cheese while bringing a touch of garden-fresh flavor to each bite.
Eggs
Eggs act as a binder in the recipe, helping to hold the mashed potatoes and filling together as they form into cakes. They also contribute a slight richness and help the cakes crisp up nicely when fried.
Breadcrumbs
Breadcrumbs are essential for the crispy golden crust. They coat the outside of the cakes and create that satisfying crunch that contrasts beautifully with the soft and creamy inside. You can use regular or panko breadcrumbs depending on how crispy you want the crust to be.
Sour Cream
A dollop of sour cream, added either to the filling or as a topping, gives the potato cakes a tangy contrast to the rich potatoes and cheese. It adds a smooth, creamy texture and enhances the flavor with its subtle acidity.
Salt & Pepper
Seasoning is key to bringing all these ingredients together. Salt enhances the natural flavors of the potatoes and bacon, while pepper adds just the right amount of heat and complexity to the mix. A pinch of both makes a world of difference.
How to Make Stuffed Potato Cakes
- STEP 1: Prepare the Potatoes
Start by peeling and dicing your potatoes into roughly equal-sized chunks. Boil them in a large pot of salted water for about 10-15 minutes, or until they’re fork-tender. Drain the potatoes and return them to the pot. Let them sit for a minute or two to steam off any excess moisture, then mash them until smooth and creamy. If you want ultra-fluffy potatoes, use a potato ricer or masher—no lumps allowed! Set the mashed potatoes aside to cool slightly. - STEP 2: Cook the Bacon
While the potatoes are boiling, cook the bacon in a skillet over medium heat until crispy. Once it’s done, transfer it to a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces. Set aside. - STEP 3: Mix the Filling
In a large bowl, combine the mashed potatoes, crumbled bacon, shredded cheese, fresh herbs, and a pinch of salt and pepper. Stir everything together until well combined, making sure the cheese is evenly distributed. If you’re adding any extras like garlic or jalapeños, this is the moment to mix them in. The filling should be creamy and flavorful, so taste and adjust the seasoning if needed. - STEP 4: Form the Cakes
Take a scoop of the mashed potato mixture and roll it into a ball in your hands. Gently flatten it into a patty shape, about 2-3 inches in diameter. Repeat with the remaining filling, placing the formed cakes on a plate or tray. - STEP 5: Coat the Cakes
Dip each potato cake into beaten egg, ensuring it’s fully coated. Then, roll it in breadcrumbs, pressing gently so the breadcrumbs stick. You can use regular breadcrumbs or panko for extra crunch—whichever you prefer! Set the coated cakes aside on a separate plate. - STEP 6: Fry the Cakes
Heat a few tablespoons of oil (vegetable or canola works well) in a large skillet over medium heat. Once the oil is hot, carefully add the potato cakes to the pan, making sure not to overcrowd them. Fry the cakes for about 3-4 minutes on each side, or until they’re golden brown and crispy. You may need to fry them in batches depending on the size of your skillet. - STEP 7: Drain the Cakes
Once the potato cakes are golden and crispy, remove them from the skillet and place them on a paper towel-lined plate to drain any excess oil. This helps keep the crust crunchy. - STEP 8: Serve and Enjoy!
Serve the stuffed potato cakes hot, with a dollop of sour cream or a sprinkle of fresh chives on top for extra flavor. Enjoy the crispy, creamy goodness!
Serving Suggestions for Stuffed Potato Cakes
With a Side of Crispy Greens
Pair these golden beauties with a refreshing salad—think crispy greens like arugula or spinach, tossed with a light vinaigrette. The peppery greens provide a nice contrast to the rich, creamy potato cakes. It’s the perfect balance of textures and flavors to keep the meal feeling fresh!
As a Savory Appetizer with Dips
Serve the potato cakes as bite-sized appetizers for your next gathering. Set out an array of dips like tangy ranch, smoky chipotle mayo, or even a creamy garlic aioli. The crispy, cheesy center pairs so well with the cool and creamy dips—your guests will be coming back for seconds!
Topped with an Egg for Breakfast
Crack a perfectly fried egg on top of your stuffed potato cakes for a hearty, satisfying breakfast or brunch. The runny yolk adds a rich, silky finish to each bite, making this a comforting morning treat that’s both filling and indulgent.
How to Store Stuffed Potato Cakes
If you’ve got leftovers (which is rare, let’s be real, but it can happen!), storing them properly will keep them delicious the next time you want a treat. Simply store them in a container with a little spacing in between so they don’t stick together. Before heating them back up, lay them on a baking sheet for about 10 minutes to let them air. When you’re ready to enjoy again, simply heat the cakes in the oven at 350°F for about 10-15 minutes, or until they’re hot throughout and the crust is crunchy without a doubt.
Lastly, if you’ve made a big batch and want to keep them fresh for a few days, you can refrigerate them. Just make sure they’re in a tightly sealed container, and they’ll stay good for up to three days. To reheat, I suggest using a skillet to warm them up on medium heat, flipping them gently until they’re heated through and that crispy exterior is restored. That way, you’re not sacrificing any of the flavors or textures!
Conclusion
And there you have it! Stuffed potato cakes that are crispy on the outside, creamy on the inside, and bursting with all the flavors you crave. Whether you’re using up leftover mashed potatoes or making them from scratch, these little gems are sure to become a favorite in your kitchen. From the cheesy, bacon-filled centers to that perfect golden crust, every bite is a comforting reminder of the simple joys of cooking at home.
I hope you’re as excited to make these as I am to share them with you! Whether you’re planning to enjoy them for dinner, brunch, or as an appetizer, I can’t wait to hear how they turn out. Got any questions or thoughts to share? Or maybe you’ve got a twist you’d like to add to the recipe? I’d love to hear all about it! Happy cooking, and enjoy every bite!
Stuffed Potato Cakes
Description
Crispy on the outside, soft and savory on the inside, these golden stuffed potato cakes are packed with a flavorful filling that melts in your mouth. Each bite is a perfect balance of creamy potatoes and rich, savory goodness—simply irresistible!
Ingredients
Instructions
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Peel the russet potatoes and cut them into chunks.
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Place the potato chunks in a medium-sized pot and cover them with cold water.
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Add a pinch of salt to the water.
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Bring the pot to a boil over medium-high heat and cook the potatoes for 10-15 minutes, or until they are fork-tender.
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Once the potatoes are cooked, drain the water and return the potatoes to the pot.
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Mash the potatoes with a potato masher until smooth and lump-free.
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Add the olive oil, shredded cheddar cheese, sour cream, chopped green onions, garlic powder, onion powder, salt, and black pepper to the mashed potatoes.
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Stir the ingredients together until everything is well combined and the cheese has started to melt into the potatoes.
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Let the potato mixture cool down for about 10 minutes.
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Once the mixture has cooled, add the all-purpose flour and egg to the mashed potatoes.
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Mix everything together until the flour and egg are fully incorporated and the mixture is thick and holds together.
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Place the breadcrumbs in a shallow dish.
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Take a small portion of the potato mixture and form it into a patty, about 2-3 inches wide.
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Carefully coat each potato patty with breadcrumbs, pressing gently to make sure the breadcrumbs stick.
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Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
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Once the oil is hot and shimmering, carefully add the potato cakes to the skillet in batches.
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Fry the potato cakes for 2-3 minutes per side, or until golden brown and crispy.
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Once the potato cakes are cooked, transfer them to a paper towel-lined plate to drain any excess oil.
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Serve the stuffed potato cakes hot with extra sour cream or green onions as a garnish, if desired.
Note
- Use a potato masher to ensure smooth mashed potatoes for the best texture.
- Allow the potato mixture to cool before adding the flour and egg to prevent it from becoming too runny.
- For extra flavor, try adding cooked bacon or diced ham to the filling.
- Be careful not to overcrowd the skillet when frying; fry the cakes in batches for an even crisp.
- To make the cakes lighter, you can substitute half the all-purpose flour with breadcrumbs.
