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 or melted cheese—or all three. —Jane Whittaker, Pensacola, Florida
Loaded Stuffed Potato Pancakes
Loaded Stuffed Potato Pancakes
Prep Time
25 min
Cook Time
5 min
Yield
4 servings
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 7 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 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, until golden brown, 1-2 minutes on each side. Drain on paper towels.
Nutrition Facts
2 pancakes: 491 calories, 34g fat (12g saturated fat), 96mg cholesterol, 987mg sodium, 35g carbohydrate (3g sugars, 2g fiber), 12g protein.
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