Cream Cheese Stuffed Potato Pancakes

by Olivia
Cream Cheese Stuffed Potato Pancakes


Potato pancakes kicked up a notch with a melty scallion cream cheese filling and a crunchy bread crumb coating. They’re a great way to re-purpose leftover mashed potatoes into an entirely different dish.

In addition to the mashed potatoes they also have cheddar cheese, egg and flour with a dusting of seasoned bread crumbs mixed with a little cayenne pepper to help them crisp up and perk up.

To make them balls of cream cheese are enveloped inside a potato patty, dunked in bread crumbs then gently flattened.


The secret to having them hold their shape is to refrigerate them for a few minutes before cooking and to not flatten them down too much.

They’re pan fried in oil along with a little butter to help them turn golden brown quickly and for added flavor.

Hot from the fryer they’re completely and utterly irresistible. Just see how many make it to the table.

Cream Cheese Stuffed Potato Pancakes

Cream Cheese Stuffed Potato Pancakes

Yield: 4 - 6 Servings
Prep Time: 20 minutes
Total Time: 20 minutes


  • 2 cups mashed potatoes, made with milk & butter
  • ⅔ cup shredded sharp cheddar cheese
  • ⅓ cup all-purpose flour
  • 1 egg, lightly beaten
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For Coating:

  • ⅔ cup seasoned bread crumbs
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground cayenne pepper, or more if you like it spicier

For Stuffing:

  • ½ cup cream cheese, at room temperature
  • 3 scallions, chopped


  1. In a large bowl mix the mashed potatoes, cheddar, flour, egg, salt and pepper together.
  2. In a shallow bowl mix the bread crumbs, garlic powder, onion powder and cayenne together.
  3. Mix the cream cheese and chives together.
  4. Scoop up about 2 teaspoons of the cream cheese and roll it into a ball.
  5. Scoop up ¼ cup of potato mixture flatten it into a thick patty and place the cream cheese in the center. Wrap the potato patty around it and drop it into the crumbs.
  6. Coat with the crumbs and gentlly flatten into a ½-inch thick patty.
  7. Repeat until all the patties are made. Refrigerate 20 - 30 minutes. This will help the patties keep their shape.
  8. In a large frying pan over medium - heat enough oil to generously cover the bottom of the pan and add a pat of butter.
  9. Fry the patties in batches 2 - 3 minutes per side. Remove to paper towels to drain.
  10. Serve with a dollop of sour cream.
Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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