Stuffed Potato Pancakes | Crispy Outside, Melty Inside

Golden and crispy on the outside, soft and cheesy on the inside — these stuffed potato pancakes are pure comfort food. Perfect as a snack, appetizer, or a satisfying main dish.

Watch the Recipe

About This Dish

Potatoes, cheese, and crispy bacon — a combination that never fails. These stuffed potato pancakes, inspired by rustic Italian flavors, bring a satisfying crunch with a soft, melty center. Whether served hot as a main dish or sliced into wedges for sharing, this recipe is comfort food at its best.

Ingredients (Makes 6 Pancakes)

Potatoes:	500 g (≈ 3 cups mashed)
Bacon (or cured meat):	300 g (≈ 2½ cups chopped)
Cheese (melting type):	200 g (≈ 1½ cups shredded)
All-Purpose Flour:	100 g (≈ ¾ cup)
Parmigiano Reggiano:	20 g (≈ 2 tbsp grated)
Egg:	1 large
Salt & Pepper:	To taste
Olive Oil:	For frying (≈ 3 tbsp)

How to Make It

Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins

Step 1: Boil the potatoes in salted water until tender (about 20 minutes). Drain well and let cool slightly before mashing into a smooth, lump-free puree.
Step 2: Add the flour, egg, grated Parmigiano, salt, and pepper to the mashed potatoes. Mix well until a soft dough forms that holds its shape but is not sticky.
Step 3: In a separate pan, cook the bacon (or cured meat) until crispy. Drain on paper towels and chop finely. Prepare the cheese by slicing or shredding it into small pieces for easy melting.
Step 4: Take a portion of the potato dough (about the size of a golf ball) and flatten it into a disc on your palm. Place some bacon and cheese in the center, then seal with another disc of dough, pressing the edges firmly. Shape into a patty.
Step 5: Heat olive oil in a large non-stick skillet over medium heat. Cook the pancakes for 5–7 minutes on each side until golden brown and crispy, turning carefully with a spatula.
Step 6: Serve immediately while hot so the center stays gooey and melty. Perfect with a green salad or on its own as a hearty snack.

Tucci’s Tips

Drain potatoes well after boiling to avoid a watery dough.

Use a good melting cheese like provola, scamorza, or mozzarella for the best pull.

Seal the edges of the pancakes well to keep the filling inside during frying.

Variations

Vegetarian Option: Skip bacon and add sautéed spinach or mushrooms inside.
Neapolitan Twist: Use provola and salami for a classic southern Italian flavor.
Cheese Lovers: Double the cheese and add a sprinkle on top before serving.

Did You Know?

Historical Fact: In Southern Italy, potatoes became popular in the 18th century as an affordable base for hearty peasant dishes. Variations of stuffed potato patties are still found in Campania and Calabria today.

Fun Fact: Neapolitans often call these rustic creations “polpette di patate” — and they’ve been a staple in street food culture for decades!

Storage & Thank You

Store in the fridge in an airtight container for up to 2 days.

Can it be frozen? Yes — freeze before frying for up to 1 month. Cook from frozen for extra crunch.

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