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In the world of comfort food, few dishes can compete with the delightful crunch and cheesy flavor of stuffed potato pancakes. These delectable treats are not only a feast for the senses but also a versatile dish that can be enjoyed at any time of day. The combination of creamy cheddar and smooth cream cheese enveloped in a crispy potato pancake creates a culinary experience that is both satisfying and indulgent. Whether served for breakfast, a leisurely brunch, or as a tasty snack, these stuffed potato pancakes are sure to impress family and friends, leaving them asking for seconds.

Stuffed Potato Pancakes with a Cheesy Twist

Dive into comfort food bliss with these stuffed potato pancakes featuring a cheesy twist! Crispy on the outside and filled with creamy cheddar and smooth cream cheese, these pancakes are perfect for breakfast, brunch, or a satisfying snack. Easy to make and endlessly customizable, they’re sure to impress family and friends. Enjoy the delightful flavors and textures that make this dish a culinary adventure! #ComfortFood #PotatoPancakes #CheesyDelight #Foodie #RecipeInspiration
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Ingredients
  

4 large russet potatoes, peeled and diced

1 cup shredded cheddar cheese

1/2 cup cream cheese, softened

1/4 cup green onions, finely chopped

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

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

1 large egg

1 cup breadcrumbs (preferably panko for extra crunch)

Oil for frying (vegetable or olive oil)

Sour cream and extra green onions for serving

Instructions
 

Prepare the Potatoes: Boil the diced potatoes in salted water until tender, about 15-20 minutes. Drain and let them cool slightly.

    Make the Filling: In a large mixing bowl, mash the boiled potatoes. Mix in the cheddar cheese, cream cheese, green onions, garlic powder, salt, and black pepper until well combined. Set aside.

      Prepare the Pancake Mixture: In another bowl, beat the egg. Then add the flour and mix until you have a smooth batter. This will help bind the pancake.

        Shape the Pancakes: Take a small portion (about a golf ball size) of the potato mixture and flatten it in your palm. Place a teaspoon of the mixture in the center, then fold the sides over to encase the filling, shaping it into a pancake. Repeat until all the filling is used.

          Coat the Pancakes: Roll each stuffed pancake in flour, then dip in the egg mixture, and finally coat with breadcrumbs.

            Fry the Pancakes: In a large skillet, heat about 1/2 inch of oil over medium heat. Once hot, add the stuffed potato pancakes in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

              Serve: Plate the potato pancakes warm and garnish with sour cream and extra green onions.

                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4