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Cheesy Herb-Stuffed Potato Cakes are a delightful dish perfect for any occasion, whether as a comforting side or a satisfying snack. With a crispy exterior and a gooey, cheesy filling, these potato cakes are sure to impress family and friends alike. The combination of fluffy potatoes and melted cheese creates a harmony of textures that is simply irresistible. Originating from the heart of comfort food cuisine, these cakes draw inspiration from traditional potato dishes while adding a modern twist with herb-infused flavors and creamy cheese.

Stuffed Potato Cakes

Discover the deliciousness of Cheesy Herb-Stuffed Potato Cakes with this easy recipe! Perfect as a snack or side dish, they feature a crispy exterior and a gooey, cheesy filling. Made with fluffy russet potatoes, sharp cheddar, and fresh herbs, these cakes are not only flavorful but also versatile for any meal. Learn the best preparation techniques, flavor variations, and serving suggestions to impress your family and friends. Dive into this comforting dish that elevates any menu!
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Ingredients
  

4 medium-sized russet potatoes

1 cup shredded sharp cheddar cheese

1/2 cup cream cheese, softened

1/4 cup chopped fresh chives (or green onions)

1/4 cup fresh parsley, chopped

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

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

1 large egg, beaten

1/2 cup breadcrumbs (preferably panko)

Vegetable oil for frying

Instructions
 

Prepare Potatoes: Wash the russet potatoes thoroughly and pierce them with a fork. Bake in a preheated oven at 400°F (200°C) for about 45 minutes, or until tender. Alternatively, you can boil the potatoes until soft, then drain.

    Mash the Potatoes: Once the potatoes are cooked and slightly cooled, peel them (if baked) and mash them in a large mixing bowl until smooth.

      Make the Filling: In another bowl, mix the shredded cheddar cheese, cream cheese, chives, parsley, garlic powder, onion powder, and season with salt and pepper. Stir until well combined.

        Combine Ingredients: Add the cheese mixture into the mashed potatoes and mix thoroughly. Taste and adjust seasoning if necessary.

          Shape the Cakes: On a floured surface, take a handful of the potato mixture and flatten it in your palm. Place about a tablespoon of the cheese filling in the center, then fold the potato mixture over and shape it into a patty. Repeat until all the mixture is used, placing the formed cakes on a parchment-lined tray.

            Coat the Cakes: Dip each patty in the beaten egg and then dredge it in breadcrumbs, ensuring an even coating for a crispy texture.

              Fry the Cakes: Heat about 1/4 inch of vegetable oil in a skillet over medium heat. Once hot, carefully place a few potato cakes in the pan, being careful not to overcrowd. Fry for about 4-5 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.

                Serve: Arrange the stuffed potato cakes on a platter and serve hot with your favorite dipping sauce, such as sour cream or ranch dressing, and garnish with additional fresh herbs if desired.

                  Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 4-6