If you have a soft spot for comfort food that tastes like a warm hug, you’re in for a treat with this Stuffed Potato Cakes Recipe. These cakes are crispy on the outside and incredibly creamy on the inside, thanks to a rich mix of cheddar cheese, sour cream, and smoky bacon all folded into fluffy mashed potatoes. It’s the kind of dish that feels luxurious yet is surprisingly simple to whip up, making it a go-to for weeknight dinners or special gatherings where you want to impress without fuss. Trust me, once you try these stuffed potato cakes, they’ll become an absolute favorite in your recipe collection.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in creating the perfect stuffed potato cakes—each one adding flavor, texture, or color that makes the dish truly memorable. The best part is how accessible these ingredients are, making this recipe easy for everyone to make.
- 2 large russet potatoes: The starchy potatoes give you that ideal fluffy and smooth mashed potato base which holds everything together.
- 1/2 cup shredded cheddar cheese: Adds a sharp, gooey richness that melts beautifully into the warmth of the potatoes.
- 1/4 cup sour cream: Provides creaminess and a slight tang to balance the hearty flavors perfectly.
- 1/4 cup green onions, chopped: Freshness and a mild bite that brighten the dish and add striking green flecks.
- 1/4 cup cooked bacon, crumbled: Brings a smoky, savory crunch that’s utterly irresistible.
- 1 teaspoon garlic powder: Infuses a subtle depth and warmth that elevates the savory profile.
- 1 teaspoon onion powder: Enhances the overall flavor without overpowering the other ingredients.
- 1/2 teaspoon salt: Essential for seasoning and bringing out all the flavors harmoniously.
- 1/4 teaspoon black pepper: Adds just a touch of heat and aromatic kick.
- 1/2 cup all-purpose flour: Helps to bind the mixture so the cakes hold their shape when cooking.
- 1 large egg: Another binding agent that also gives a nice structure to the cakes.
- 1/2 cup breadcrumbs: Coats the cakes for that satisfying golden, crispy exterior.
- 2 tablespoons olive oil: For frying the cakes to perfection with a beautiful, even crisp.
How to Make Stuffed Potato Cakes Recipe
Step 1: Prepare and Cook the Potatoes
Begin by peeling your russet potatoes and cutting them into smaller chunks, which helps them cook evenly and quickly. Place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Lower the heat and simmer until fork-tender, about 10-12 minutes. This step ensures you get perfectly soft potatoes ready for mashing.
Step 2: Mash and Flavor the Potatoes
Drain the cooked potatoes and return them to the pot. Mash thoroughly until smooth without lumps—this smooth base is key for creamy cakes. Let the potatoes cool for a few minutes, then stir in shredded cheddar cheese and sour cream. As the cheese melts, it mingles with the sour cream, creating a rich and luscious filling that’s going to make these cakes unforgettable.
Step 3: Mix in the Flavor Boosters
Next, fold in the chopped green onions and crumbled bacon for bursts of sharpness and smokiness. Sprinkle garlic powder, onion powder, salt, and pepper, stirring to blend all those savory notes perfectly. This layering of flavor is what sets the Stuffed Potato Cakes Recipe apart – every bite has something to discover.
Step 4: Bind and Shape the Cakes
Add the all-purpose flour and crack in the egg, mixing until the potato mixture thickens enough to hold its shape. Scoop small portions and form them into round patties about 1 to 2 inches in diameter. This size is perfect for frying and makes sure every cake has that divine crispy edge surrounding the soft filling.
Step 5: Bread and Fry to Golden Perfection
Pour your breadcrumbs into a shallow dish, then coat each patty thoroughly on all sides. Heat olive oil in a skillet over medium heat, then fry the cakes for 3-4 minutes per side until golden brown and crisp. Transfer them to paper towels to drain excess oil. This step is pure magic – that crunchy exterior is the perfect contrast to the creamy inside.
How to Serve Stuffed Potato Cakes Recipe
Garnishes
Garnishing these stuffed potato cakes with extra chopped green onions or a dollop of sour cream adds a fresh and tangy finish that complements the rich flavors beautifully. A sprinkle of freshly cracked black pepper or a few chili flakes can provide an added kick if you like a touch of heat.
Side Dishes
These potato cakes pair wonderfully with simple sides like a crisp mixed green salad or steamed seasonal vegetables to balance out their richness. For something heartier, consider serving alongside roasted meats or grilled chicken for a complete meal that feels both comforting and satisfying.
Creative Ways to Present
For a fun twist, try stacking several potato cakes with alternating layers of sour cream and avocado slices for a colorful and visually appealing appetizer. You can also serve them with a dipping sauce such as tangy ranch, spicy aioli, or even a cooling cucumber yogurt dip—great for adding flair to your presentation.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed potato cakes keep well in an airtight container in the refrigerator for up to 3 days. Keeping them chilled overnight allows the flavors to meld even more, making the next day’s bites just as delicious, if not better.
Freezing
If you want to save some for later, freeze the uncooked formed potato cakes on a tray until firm, then transfer them to a freezer-safe bag. They’ll keep for up to 2 months. When ready to use, simply fry them straight from frozen, adding a couple extra minutes to the cooking time.
Reheating
To reheat, pop the cakes in a preheated oven at 350°F for about 10-12 minutes, or crisp them up in a hot skillet with a little olive oil. This helps restore their crispy crust and gently warm the creamy interior without drying them out.
FAQs
Can I use other types of potatoes for this recipe?
While russet potatoes work best due to their starchiness and fluffy texture, you can experiment with Yukon gold potatoes for a slightly creamier consistency. Just avoid waxy potatoes that won’t mash smoothly.
Is it possible to make this recipe vegetarian?
Absolutely! Simply omit the bacon and substitute with sautéed mushrooms or caramelized onions for a delicious vegetarian version that still packs plenty of flavor.
Can I bake these potato cakes instead of frying?
Yes, baking is a great healthier alternative. Place the coated cakes on a greased baking sheet and bake at 400°F for 20-25 minutes, flipping halfway through, until golden and crispy.
How can I make the cakes crispier?
Using fresh breadcrumbs and enough olive oil for frying will give you the crispest crust. Additionally, avoid overcrowding the pan so each cake fries evenly without steaming.
Are these potato cakes suitable for meal prep?
Definitely! They store well cooked or uncooked and can be quickly reheated or fried fresh, making them a convenient, make-ahead option for lunches or dinners during a busy week.
Final Thoughts
This Stuffed Potato Cakes Recipe truly brings the best of comfort food right to your table with its perfect balance of creamy, cheesy, and crispy textures. Whether you’re feeding family or entertaining friends, these cakes have a way of making every meal feel special. I can’t wait for you to try them and add your own personal touch to this beloved dish—happy cooking!
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Stuffed Potato Cakes Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8-10 potato cakes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Description
Deliciously crispy on the outside and creamy on the inside, these stuffed potato cakes are made with mashed russet potatoes mixed with cheddar cheese, sour cream, green onions, and bacon. Coated in breadcrumbs and pan-fried to golden perfection, they make a perfect appetizer or side dish.
Ingredients
Potatoes and Filling
- 2 large russet potatoes
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 1/4 cup green onions, chopped
- 1/4 cup cooked bacon, crumbled
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Breading and Binding
- 1/2 cup all-purpose flour
- 1 large egg
- 1/2 cup breadcrumbs
Cooking
- 2 tablespoons olive oil
Instructions
- Peel and cut potatoes: Peel the two large russet potatoes and cut into smaller chunks for easier and even cooking.
- Boil potatoes: Place the potato chunks in a large pot, cover with cold water, add a pinch of salt, bring to a boil over medium-high heat.
- Simmer until tender: Reduce heat to medium and simmer for 10-12 minutes until potatoes are fork-tender.
- Drain and mash: Drain the potatoes, return to pot, and mash thoroughly until smooth and lump-free.
- Cool mashed potatoes: Allow the mashed potatoes to cool slightly so they can be mixed without melting cheese prematurely.
- Add cheese and sour cream: Mix in shredded cheddar cheese and sour cream until creamy and cheese is melted.
- Mix in flavorings: Stir in chopped green onions, crumbled bacon, garlic powder, onion powder, salt, and black pepper until evenly combined.
- Incorporate flour and egg: Add all-purpose flour and crack in one egg; stir until the mixture thickens and holds shape.
- Form patties: Scoop small portions and shape into 1-2 inch round potato cakes.
- Prepare breadcrumb coating: Spread breadcrumbs evenly in a shallow dish.
- Coat potato cakes: Dip each patty in breadcrumbs, coating all sides thoroughly.
- Heat oil: Warm olive oil in a large skillet over medium heat until hot and shimmering.
- Fry potato cakes: Cook each cake for 3-4 minutes per side until golden brown and crispy.
- Drain excess oil: Remove cakes from skillet and place on paper towels to drain excess oil.
- Serve: Serve warm, optionally garnished with extra green onions or sour cream for added flavor.
Notes
- Make sure to let the mashed potatoes cool slightly before mixing in cheese and egg to prevent curdling.
- You can substitute cooked bacon with cooked sausage or skip for a vegetarian option.
- If mixture is too wet, add a little more flour to help bind the cakes.
- For extra crispiness, double coat the patties by dipping in egg and breadcrumbs again before frying.
- These potato cakes are best served fresh but can be reheated in a skillet or oven to maintain crispiness.
