Easy and delicious, the cheese stuffed potato cakes are a true delight. A crispy edge, a creamy base, and gooey cheese make them truly irresistible. You can use them to prepare scrumptious appetizers, or they are a rich side dish. If you are looking for a classic side dish, try the roasted potatoes, crispy on the outside and soft inside. To enrich them, I used Taleggio cheese, but you can use the melting cheese you prefer.
Let’s get to work and prepare together the cheese stuffed potato cakes.
OTHER RECIPES WITH POTATOES
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Steaming, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of cheese stuffed potato cakes
- 12 small potatoes
- to taste salt and pepper
- 2/3 cup Parmesan cheese
- 7/16 cup tomato sauce
- 1 tablespoon double concentrated tomato paste
- 3 tablespoons extra virgin olive oil
- 7 oz Taleggio cheese
- to taste fresh oregano
Tools
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- Pressure Cooker
- Steamer Basket
- Muffin Molds
Steps for the preparation of cheese stuffed potato cakes
Wash the potatoes. They should be small in size. Steam them with their skin on until they are tender. In a pressure cooker, it will take just a few minutes.
While the potatoes are cooking, cut squares of parchment paper that will cover the muffin molds. Once cooked, put the potatoes in the molds lined with parchment paper and mash them with a glass (grease the bottom). Season with salt, pepper, and Parmesan cheese, and bake until they start to brown.
Season the tomato sauce with double concentrated tomato paste, salt, and extra virgin olive oil. Remove the rind from the Taleggio cheese. Take the potatoes out of the oven and top with tomato sauce and Taleggio cheese. Place back in the oven for a few minutes, just enough to melt the cheese. Garnish with fresh or dried oregano and serve.
Storage
you can store the potato cakes in the fridge for a couple of days.
