Cheesy Stuffed Potato Pancakes

Best Served Fresh: These taste best right after frying while the cheese is still gooey.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a skillet over low heat, in an air fryer at 350°F (175°C) for 5 minutes, or in the oven at 375°F (190°C) for 10 minutes.
Variations
🔥 Make It Spicy: Add diced jalapeños or a pinch of cayenne pepper to the potato mixture.
🧀 Try Different Cheeses: Swap mozzarella for pepper jack, fontina, or Gruyère for a unique flavor.
🍠 Healthier Version: Use sweet potatoes and coat with whole wheat breadcrumbs for a more nutritious twist.
🔥 Baked Instead of Fried: Place on a lined baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.

FAQ
Can I make these ahead of time?
Yes! Prepare the pancakes and store them in the fridge uncooked for up to 24 hours, then fry or bake when ready.

Can I freeze them?
Yes! Freeze uncooked potato pancakes on a baking sheet, then transfer to a freezer bag. When ready, fry or bake directly from frozen—just add a few extra minutes to the cooking time.

What’s the best way to get them extra crispy?
Double-coat them in breadcrumbs or use panko for an extra crunch.

These Cheesy Stuffed Potato Pancakes are crispy, melty, and packed with flavor—perfect for any occasion! Would you like any dipping sauce suggestions?