Loaded Stuffed Potato Pancakes Recipe

4.5 3 3
Loaded Stuffed Potato Pancakes Recipe
Loaded Stuffed Potato Pancakes Recipe photo by Taste of Home
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Loaded Stuffed Potato Pancakes Recipe

Read Reviews
4.5 3 3
Publisher Photo
When I make mashed potatoes, I always cook extra so I can prepare these over-the-top potato pancakes. Fill them with sour cream, ranch dressing, melted cheese—or all three. —Jane Whittaker, Pensacola, Florida
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 min./batch
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 min./batch

Ingredients

  • 2 cups mashed potatoes (with added milk and butter)
  • 2/3 cup shredded cheddar cheese
  • 1/3 cup all-purpose flour
  • 1 large egg, lightly beaten
  • 1 tablespoon minced chives
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2/3 cup seasoned bread crumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/3 cup cream cheese, softened
  • Oil for deep-fat frying

Directions

In a large bowl, combine the first seven ingredients. In a shallow bowl, mix bread crumbs, garlic powder, onion powder and cayenne.
Shape 2 teaspoons cream cheese into a ball. Wrap 1/4 cup of potato mixture around cream cheese to cover completely. Drop into crumb mixture. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining cream cheese and potato mixture.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry stuffed pancakes, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels. Yield: 8 potato pancakes.
Originally published as Loaded Stuffed Potato Pancakes in Simple & Delicious February/March 2014

  • 2 cups mashed potatoes (with added milk and butter)
  • 2/3 cup shredded cheddar cheese
  • 1/3 cup all-purpose flour
  • 1 large egg, lightly beaten
  • 1 tablespoon minced chives
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2/3 cup seasoned bread crumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/3 cup cream cheese, softened
  • Oil for deep-fat frying
  1. In a large bowl, combine the first seven ingredients. In a shallow bowl, mix bread crumbs, garlic powder, onion powder and cayenne.
  2. Shape 2 teaspoons cream cheese into a ball. Wrap 1/4 cup of potato mixture around cream cheese to cover completely. Drop into crumb mixture. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining cream cheese and potato mixture.
  3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry stuffed pancakes, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels. Yield: 8 potato pancakes.
Originally published as Loaded Stuffed Potato Pancakes in Simple & Delicious February/March 2014

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Reviews forLoaded Stuffed Potato Pancakes

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JMartinelli13 User ID: 92779 264729
Reviewed Apr. 16, 2017

"I used a cookie scoop for the cream cheese, then molded the potatoes by hand. I omitted the salt and used it after frying. Loved them!"

MY REVIEW
vbag User ID: 1135425 127823
Reviewed Jul. 11, 2014

"This is a good idea for leftover mashed potatoes; however, I couldn't get mine to stay in the perfect circular shape."

MY REVIEW
benchelle91 User ID: 3751186 213584
Reviewed Jan. 11, 2014

"My husband loved these potato pancakes! Can't wait till we have leftover mashed potatoes again."

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