Cheddar-Stuffed Potato Pancakes with Sour Cream and Chive Dip
Golden pan-fried potato pancakes filled with melted sharp cheddar cheese served with a tangy sour cream and chive dip. This american-inspired comfort food ready in about 35 minutes layers small, grated yellow onion, all-purpose flour, large egg into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 400 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 large, peeled and grated russet potatoes
- 1 small, grated yellow onion
- 1/3 cup all-purpose flour
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup, shredded sharp Wisconsin cheddar cheese
- 1/4 cup vegetable oil
- 1/2 cup sour cream
- 2 tbsp, finely chopped fresh chives
Instructions
- Step 1: Place 3 large peeled and grated russet potatoes and 1 small grated yellow onion into a clean kitchen towel and squeeze out excess moisture.
- Step 2: In a large bowl, combine the grated potatoes and onion with 1/3 cup all-purpose flour, 1 large beaten egg, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly.
- Step 3: Heat 1/4 cup vegetable oil in a large skillet over medium heat.
- Step 4: Take a generous 1/4 cup of potato mixture and flatten it in your hand. Place 2 tbsp shredded sharp Wisconsin cheddar cheese in the center, then cover with another 1/4 cup potato mixture, sealing the edges to form a patty.
- Step 5: Fry the patties in the hot oil for 4-5 minutes per side until golden brown and crispy. Drain on paper towels.
- Step 6: In a small bowl, mix 1/2 cup sour cream with 2 tbsp finely chopped fresh chives for the dip.
- Step 7: Serve the hot cheddar-stuffed potato pancakes alongside the chive sour cream.
Equipment for this recipe
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Frequently asked questions
How long does Cheddar-Stuffed Potato Pancakes with Sour Cream and Chive Dip take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Cheddar-Stuffed Potato Pancakes with Sour Cream and Chive Dip?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Cheddar-Stuffed Potato Pancakes with Sour Cream and Chive Dip?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cheddar-Stuffed Potato Pancakes with Sour Cream and Chive Dip for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cheddar-Stuffed Potato Pancakes with Sour Cream and Chive Dip?
American comfort food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
