There’s something irresistibly comforting about biting into a crispy potato cake only to discover a gooey, cheesy center waiting inside. These Cheesy Stuffed Potato Cakes transform humble leftover mashed potatoes into something truly special – crispy on the outside, fluffy in the middle, and hiding a melty cheese surprise that stretches with each bite. They’re the perfect way to elevate yesterday’s side dish into today’s star attraction.

I first created these potato cakes when faced with a mountain of leftover mashed potatoes after a family gathering. Rather than serving plain reheated mash, I decided to experiment, and the results were an instant hit. Now my family actually gets excited when they see mashed potatoes at dinner because they know these cheesy cakes will follow the next day. They’re equally perfect for brunch alongside eggs, as an afternoon snack, or as a hearty side dish with dinner.

Why I Love These

These potato cakes transform humble leftovers into a crave-worthy dish that disappears faster than I can make them.

The contrast between the crispy, golden exterior and the molten cheese center creates a textural experience that’s simply irresistible.

I make these whenever I have leftover mashed potatoes, which means they’ve become our favorite post-holiday breakfast tradition.

Ingredients

2 lbs gold potatoes, peeled
2/3 cup potato starch or corn starch
1 tsp salt
Black pepper to taste
4 oz fontina cheese or mozzarella, cut into small cubes
Olive oil for cooking

How To Make

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.
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.
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!
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.
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!

Nutrition

These Cheesy Stuffed Potato Cakes provide a satisfying balance of carbohydrates and protein, making them a more complete dish than plain mashed potatoes. They’re particularly suitable for active individuals who need energy-dense foods, though they are relatively calorie-rich due to the cheese and frying process.

The potato base delivers potassium and vitamin C, while the cheese adds calcium and protein. For a lighter version, you can bake the cakes instead of frying them, or use reduced-fat cheese to lower the overall fat content without sacrificing too much of the melty texture.

These potato cakes contain gluten (from the flour) and dairy (from the cheese and potentially the mashed potatoes). For gluten-free diets, substitute the all-purpose flour with a gluten-free blend. Those with dairy allergies could experiment with dairy-free cheese alternatives, though the melting properties may differ.

Tips & Variations

Form the potato cakes up to 24 hours in advance and store them covered in the refrigerator, separated by parchment paper, for even quicker cooking when you’re ready to serve.
Try stuffing with pepper jack cheese and adding chopped jalapeños to the potato mixture for a spicy Southwestern twist that pairs beautifully with avocado.
For a gluten-free version, replace the all-purpose flour with potato starch or your favorite gluten-free flour blend – the cakes will still crisp up beautifully.

Ways To Serve Them

Serve alongside fried or poached eggs with a side of sautéed greens for a hearty breakfast or brunch.
Pair with a crisp green salad dressed with vinaigrette to balance the richness of the potato cakes.
Offer as an appetizer with a variety of dipping sauces like sriracha mayo, herbed sour cream, or chimichurri.
Make mini versions to serve as cocktail party hors d’oeuvres, topped with a small dollop of crème fraîche and caviar for an elegant presentation.

Proper Storage

Fridge: Allow cooked potato cakes to cool completely before storing in an airtight container with parchment paper between layers to prevent sticking. They’ll keep well for up to 3 days.
Freezer: These freeze surprisingly well! Place cooled cakes on a baking sheet until frozen solid, then transfer to a freezer bag or container with parchment between layers. They’ll keep for up to 2 months.
Reheat: For the best texture, reheat refrigerated or thawed frozen cakes in a skillet with a little oil over medium-low heat until warmed through and crispy again (about 2-3 minutes per side). Alternatively, place on a baking sheet in a 350°F oven for 10-15 minutes until heated through.

Cheesy Stuffed Potato Cakes

Ingredients

2 lbs gold potatoes, peeled
2/3 cup potato starch or corn starch
1 tsp salt
Black pepper to taste
4 oz fontina cheese or mozzarella, cut into small cubes
Olive oil for cooking

Directions

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.
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.
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!
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.
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!

1. 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&#039;re tender enough to mash easily with a fork.
2. Drain the potatoes well and transfer them to a large bowl. Mash them until they&#039;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. 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&#039;t worry if they&#039;re not perfect, rustic is good!
4. 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&#039;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. 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!