Stuffed Potato Cakes

- 4 medium-sized russet potatoes - 1 cup shredded sharp cheddar cheese - 1/2 cup grated Parmesan cheese

Indulge your taste buds with crispy and flavorful stuffed potato cakes, a delightful treat that's easy to make! With just a few simple ingredients like russet potatoes, cheddar, and Parmesan, you can create a perfect blend of textures and comforting flavors. Follow along for step-by-step instructions, tips for the perfect fry, and delicious variations. Click through to discover the full recipe and start your cooking adventure today!

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Ingredients

4 medium-sized russet potatoes, peeled and cubed

1 cup shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

1/4 cup chopped green onions

1/4 cup plain Greek yogurt or sour cream

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1/2 cup all-purpose flour (plus more for dusting)

1 large egg, beaten

Vegetable oil for frying

Instructions

Cook the Potatoes: In a large pot, place the cubed potatoes and cover them with cold water. Add a pinch of salt and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes.

Mash the Potatoes: Drain the potatoes and return them to the pot. Add the Greek yogurt, garlic powder, onion powder, salt, and pepper. Mash the mixture until smooth. Let it cool slightly.

Prepare the Filling: In a bowl, combine the shredded cheddar cheese, grated Parmesan, and chopped green onions. Mix well.

Form the Cakes: Take a portion of the mashed potato mixture (about 1/4 cup), flatten it in your palm, and place a tablespoon of the cheese filling in the center. Carefully fold the edges over to enclose the filling, shaping it into a patty. Repeat with the remaining mixture and filling.

Breading: Set up a dredging station by placing flour in one bowl and the beaten egg in another. Pat each potato cake lightly in flour, then dip into the egg, allowing excess to drip off. You can coat again with flour if you prefer a thicker crust.

Fry the Cakes: In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. Fry the potato cakes in batches for 4-5 minutes on each side or until golden brown and crispy. Avoid overcrowding the pan. Add more oil as needed.

Drain and Serve: Remove the cakes and place them on a paper towel-lined plate to drain excess oil.

Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 6

- Presentation Tips: Arrange the stuffed potato cakes on a serving platter, garnished with extra green onions and a dollop of Greek yogurt or sour cream on the side for dipping.