Stuffed Potato Pancakes with a Cheesy Twist: Crispy, Savory Perfection

Grate the peeled potatoes using a box grater or a food processor. Place the grated potatoes into a clean kitchen towel or cheesecloth and squeeze out any excess moisture.
Make the Potato Pancake Mixture:

In a large bowl, combine the grated potatoes, flour, Parmesan cheese, egg, garlic powder, salt, and pepper. Stir until everything is well mixed. The mixture should be thick and slightly sticky.
Form the Pancakes:

Heat a few tablespoons of vegetable oil in a large skillet over medium heat.
Take a small amount of the potato mixture and flatten it into a pancake shape in the palm of your hand. Add a small spoonful of shredded cheddar cheese to the center, then fold the edges over to enclose the cheese. Flatten the stuffed potato ball slightly into a pancake shape.
Cook the Pancakes:

Carefully place the stuffed potato pancakes into the hot oil, cooking in batches to avoid overcrowding.
Fry the pancakes for 3-4 minutes per side, or until golden brown and crispy on the outside, and the cheese has melted inside.
Use a slotted spoon to remove the pancakes from the skillet and drain them on a paper towel-lined plate.
Serve:

Serve the stuffed potato pancakes warm with a dollop of sour cream on the side. Garnish with fresh parsley if desired for a pop of color.
Serving and Storage Tips: