If you’re searching for your new favorite comfort food, look no further than Pan-Fried Cheese Potato Bread. This indulgent yet simple dish wraps creamy mashed potatoes around gooey mozzarella cheese, then crisps everything up to golden perfection in a skillet. Every bite strikes that perfect balance of warm, stretchy cheese and crisp, flavorful potato—a little slice of carb heaven that comes together easily with just a handful of kitchen staples.

Pan-Fried Cheese Potato Bread Recipe - Recipe Image

Ingredients You’ll Need

Every component of Pan-Fried Cheese Potato Bread pulls its weight, layering texture and flavor into every bite. These ingredients aren’t just basic—they’re a foolproof formula for irresistible homemade potato bread with a cheesy twist.

Potatoes: The sturdy and creamy base, providing structure and a fluffy bite—Yukon gold or russet work best.
All-purpose flour: Binds the potatoes into a soft, workable dough; add extra only if needed for handling.
Salt: Enhances all the other flavors, and seasons both the dough and the water for boiling.
Garlic powder: Infuses a subtle savory depth, taking the flavor to a new level without overpowering.
Black pepper: Provides gentle warmth and balance in every bite—freshly ground is always best.
Green onions (optional): Adds a fresh, zippy bite and gorgeous pop of green, totally worth including.
Mozzarella cheese: Melts into that irresistible, stretchy, photo-worthy center—use pre-shredded or shred your own.
Vegetable oil (for frying): Ensures your potato breads cook up crispy and golden without sticking.

How to Make Pan-Fried Cheese Potato Bread

Step 1: Boil and Mash the Potatoes

Start by peeling and cubing your potatoes—this helps them cook quickly and evenly. Drop the cubes into a pot of salted boiling water and simmer them for about 10 to 12 minutes. Once fork-tender, drain well and mash until completely smooth. Let the mashed potatoes cool just enough so they’re comfortable to handle in the next steps.

Step 2: Mix Up the Dough

In a large mixing bowl, combine your warm mashed potatoes with flour, salt, garlic powder, and black pepper. Stir and knead until you have a soft, non-sticky dough. If the mixture clings to your hands, sprinkle in just a touch more flour—aim for a texture that’s pliable but not dry.

Step 3: Shape and Fill the Potato Breads

Divide your dough into six even pieces. With each portion, flatten it gently in your hand to form a disk. Drop a couple tablespoons of shredded mozzarella into the center, then carefully fold up the edges, sealing the cheese inside. Gently pat the dough into a flat patty, making sure none of that delicious cheese peeks out.

Step 4: Pan-Fry to Golden Perfection

Pour vegetable oil into your favorite non-stick skillet and bring it up to medium heat. Fry the cheese-stuffed potato breads for 3 to 4 minutes on each side, or until each is golden brown and crispy. Resist the urge to flip them early—let that crust form for ultimate crunch!

Step 5: Drain and Serve Warm

Once perfectly crisped, remove the Pan-Fried Cheese Potato Bread from the pan and let them rest briefly on a paper towel-lined plate to absorb excess oil. Serve warm and melty, ideally just as the cheese is at its stretchiest.

How to Serve Pan-Fried Cheese Potato Bread

Garnishes

Sprinkle freshly chopped green onions or parsley right over the top for freshness and color. A dusting of flaky sea salt or a little smoked paprika can add that extra oomph, making each Pan-Fried Cheese Potato Bread even more irresistible to the eye and taste buds.

Side Dishes

A crisp, tangy salad, bright tomato salsa, or classic sour cream all make dreamy dipping partners. If you want to lean into comfort, pair these golden potato breads with a hearty bowl of soup or even your favorite roasted veggies for a complete meal.

Creative Ways to Present

Stack them up on a rustic wooden board for sharing, or plate individually with a swirl of dipping sauce and sprinkle of fresh herbs. Turn Pan-Fried Cheese Potato Bread into sliders by sandwiching them with thin-sliced tomatoes and leafy greens, or stack mini versions for a fun party snack platter.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Pan-Fried Cheese Potato Bread in an airtight container in the refrigerator. They’ll keep perfectly for up to 3 days, making them fantastic for quick snacks or next-day lunches.

Freezing

If you’d like to stash some away, arrange fully cooked and cooled potato breads in a single layer on a baking sheet and freeze until firm. Transfer to a freezer bag, separating layers with parchment paper, and freeze for up to two months.

Reheating

To bring back that irresistible crispness, reheat Pan-Fried Cheese Potato Bread in a skillet over medium heat for a few minutes per side. An air fryer is also a terrific option—just set it to 350°F and heat until warmed through. The microwave works in a pinch, but the crust won’t be as delightfully crispy.

FAQs

Can I use a different cheese for the filling?

Absolutely! While mozzarella gives you that classic stretch, you can experiment with cheddar, gouda, or even a spicy pepper jack for an extra kick. Just choose a melting cheese for the best gooey results in Pan-Fried Cheese Potato Bread.

How do I keep the dough from sticking to my hands?

If your dough feels sticky, dust your hands lightly with flour or oil before shaping. You can also add a bit more flour to the dough, a tablespoon at a time, until it’s manageable but still tender.

Can I add other mix-ins to the dough?

Definitely! Chopped herbs, cooked bacon, caramelized onions, or even a handful of sautéed mushrooms give a fun twist and personalize your Pan-Fried Cheese Potato Bread every time you make it.

Is it possible to make these gluten-free?

Yes—with a one-to-one gluten-free flour substitute, you can successfully prepare these cheesy delights. Just check your flour blend is suitable for doughs and use it in place of all-purpose flour.

Can I prepare Pan-Fried Cheese Potato Bread ahead of time?

You sure can. Shape and fill the potato breads, then refrigerate—uncooked—for up to 24 hours. When ready to eat, fry them straight from the fridge, adding a minute or two to the cook time as needed.

Final Thoughts

This Pan-Fried Cheese Potato Bread is simply the kind of recipe that wins hearts—crispy, melty, and totally comforting. If you haven’t tried it yet, now’s the perfect moment! Gather your ingredients, fire up your skillet, and let this recipe bring a big, cheesy grin to your table.

Pan-Fried Cheese Potato Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 29 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 potato breads 1x
Diet: Vegetarian

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Description

These Pan-Fried Cheese Potato Bread patties are crispy on the outside, with a flavorful, cheesy mashed potato filling. Perfect as a snack or side dish, they are easy to make and customizable with various fillings.

Ingredients

Scale

Potato Bread:

2 medium potatoes (peeled and cubed)
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 cup chopped green onions (optional)
1 cup shredded mozzarella cheese
2 tablespoons vegetable oil (for frying)

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Instructions

Boil and Mash Potatoes: Boil cubed potatoes in salted water until fork-tender. Drain and mash until smooth. Let cool slightly.
Mix Dough: Combine mashed potatoes with flour, salt, garlic powder, and black pepper. Adjust flour for desired consistency.
Form Patties: Divide dough, flatten into disks, add cheese filling, fold, and shape into patties.
Fry Potato Bread: Fry patties in oil until golden and crispy on both sides.
Serve: Drain on paper towels and serve warm, garnished as desired.