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

Loaded Stuffed Potato Pancakes Recipe

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When I make mashed potatoes, I always make extra so I can make these over-the-top pancakes. Fill them with sour cream, ranch dressing, melted cheese—or all three. —Jane McMillan, Dania Beach, Florida
TOTAL TIME: Prep: 25 min. Cook: 5 min./batch
MAKES:4 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Cook: 5 min./batch
MAKES: 4 servings


  • 2 cups mashed potatoes (with added milk and butter)
  • 2/3 cup shredded cheddar cheese
  • 1/3 cup all-purpose flour
  • 1 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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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."

Reviewed Jan. 11, 2014

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

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