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Place the large potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook until the potatoes are very soft and easily pierced with a fork, about 15 to 20 minutes. You may peel them before boiling if preferred, or after as described in the next step.

Drain the cooked potatoes. Once cool enough to handle, peel off their skins. Transfer the peeled potatoes to a large bowl and mash them thoroughly until they form a smooth puree with no lumps.

To the mashed potatoes, add the melted butter and all-purpose flour. Mix these ingredients thoroughly until they are well combined and form a soft, pliable potato dough.

Lay out a piece of plastic wrap on a clean cutting board or counter. Lightly grease the plastic wrap with a small amount of cooking oil to prevent the dough from sticking.

Take a portion of the potato dough (about 1/4 cup per pancake) and flatten it into a round or rectangular shape on the greased plastic wrap. Place a generous amount of shredded cheese and any desired optional fillings (like shredded chicken, ground beef, or chorizo) in the center of the flattened dough.

Carefully fold the dough over the filling, using the plastic wrap to help enclose it. Pinch and seal the edges firmly to form a sealed pocket or pastry. Ensure it's well-sealed so the filling does not leak out during cooking. Repeat for remaining dough and filling.

To cook: For frying, heat 1/2 cup of cooking oil in a large pan over medium-high heat until shimmering (about 350-375°F). Carefully place the stuffed potato pancakes into the hot oil and fry for 3 to 5 minutes per side, or until golden brown and crispy. For air frying, preheat your air fryer to 375°F. Lightly spray the potato pancakes with cooking oil, place them in the air fryer basket in a single layer, and cook for 10 to 15 minutes, flipping halfway, until golden and crispy.

Once cooked, remove the potato pancakes from the pan or air fryer. They should be crispy on the outside and soft on the inside, with a delicious, stretchy cheese filling. Serve immediately while hot.


Place the large potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook until the potatoes are very soft and easily pierced with a fork, about 15 to 20 minutes. You may peel them before boiling if preferred, or after as described in the next step.

Drain the cooked potatoes. Once cool enough to handle, peel off their skins. Transfer the peeled potatoes to a large bowl and mash them thoroughly until they form a smooth puree with no lumps.

To the mashed potatoes, add the melted butter and all-purpose flour. Mix these ingredients thoroughly until they are well combined and form a soft, pliable potato dough.

Lay out a piece of plastic wrap on a clean cutting board or counter. Lightly grease the plastic wrap with a small amount of cooking oil to prevent the dough from sticking.

Take a portion of the potato dough (about 1/4 cup per pancake) and flatten it into a round or rectangular shape on the greased plastic wrap. Place a generous amount of shredded cheese and any desired optional fillings (like shredded chicken, ground beef, or chorizo) in the center of the flattened dough.

Carefully fold the dough over the filling, using the plastic wrap to help enclose it. Pinch and seal the edges firmly to form a sealed pocket or pastry. Ensure it's well-sealed so the filling does not leak out during cooking. Repeat for remaining dough and filling.

To cook: For frying, heat 1/2 cup of cooking oil in a large pan over medium-high heat until shimmering (about 350-375°F). Carefully place the stuffed potato pancakes into the hot oil and fry for 3 to 5 minutes per side, or until golden brown and crispy. For air frying, preheat your air fryer to 375°F. Lightly spray the potato pancakes with cooking oil, place them in the air fryer basket in a single layer, and cook for 10 to 15 minutes, flipping halfway, until golden and crispy.

Once cooked, remove the potato pancakes from the pan or air fryer. They should be crispy on the outside and soft on the inside, with a delicious, stretchy cheese filling. Serve immediately while hot.
