Crispy Mashed Potatoes Stuffed with Cheese & Beef are a delightful mix of soft and crunchy textures wrapped around a rich, meaty center. Imagine golden, crispy potato shells giving way to creamy mashed potatoes, melted cheese, and juicy beef all in one bite. It’s the kind of dish that feels like a cozy hug on a plate.
I love making these because they’re fun to prepare and always a hit with everyone at the table. The best part is how the crispy outside adds a satisfying crunch that contrasts with the cheesy, savory filling inside. I usually use sharp cheddar for the cheese, but feel free to switch it up with whatever you like. A little tip from me: letting the potatoes firm up before stuffing makes shaping them so much easier.
These stuffed potatoes go great as a main dish with a simple salad or steamed veggies on the side. They also work perfectly for a party snack or a comforting dinner when you want something a bit special. Whenever I serve them, I always end up sneaking bites before anyone else notices because they’re just that good!
Key Ingredients & Substitutions
Potatoes: Russet or Yukon Gold are great because they mash nicely and crisp well. Yukon Golds are creamier if you prefer a softer filling. Avoid waxy potatoes as they don’t mash well.
Ground beef: Use lean or medium ground beef for juicy but not greasy filling. For a lighter option, try ground turkey or chicken.
Cheese: Mozzarella melts beautifully and gives a nice stretch. You can swap for cheddar, Monterey Jack, or even a mix. Use a good melting cheese for the best texture.
Breadcrumbs: Panko breadcrumbs give an extra crisp crust. If you don’t have panko, regular breadcrumbs work fine but might be less crunchy.
How Do You Shape and Stuff the Potato Rounds Without Them Falling Apart?
Shaping is key to keep these crispy on the outside and soft inside. Tips to make it easier:
- Let the mashed potatoes cool completely and chill for at least an hour. This firms them up and makes them less sticky.
- Flour your hands lightly while shaping to prevent sticking.
- Start with a small disc of potato, add a generous spoon of beef filling with cheese, then gently fold and mold the potato around to seal tightly.
- If the potato feels soft, chill the shaped croquettes for 20-30 minutes before coating and frying. This helps them hold together better during cooking.
Equipment You’ll Need
- Large pot – perfect for boiling potatoes evenly and quickly.
- Potato masher or ricer – makes smooth, creamy mashed potatoes easy to achieve.
- Heavy skillet or frying pan – ideal for frying the stuffed potato rounds until crispy.
- Mixing bowls – great for prepping breading stations and mixing ingredients.
- Slotted spoon or tongs – helps safely remove the fried potatoes from hot oil.
- Oven-safe dish – to broil the cheese topping evenly and melt it perfectly.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter filling that still tastes great.
- Add sautéed mushrooms or finely diced bell peppers to the beef for extra texture and flavor.
- Try a mix of cheddar and mozzarella cheese for a sharper, melty finish.
- Season the mashed potatoes with garlic powder or fresh herbs like rosemary for added aroma and taste.
Crispy Mashed Potatoes Stuffed with Cheese & Beef
Ingredients You’ll Need:
For the Mashed Potatoes:
- 4 large potatoes (Russet or Yukon Gold)
- 4 tbsp butter
- ¼ cup whole milk (or cream)
- Salt and pepper to taste
- ¼ cup chopped fresh parsley (optional)
For the Beef Filling:
- 1 lb ground beef
- 1 small onion, finely chopped
- 1 small green bell pepper, finely diced (optional)
- 2 cloves garlic, minced
- ½ cup tomato sauce or crushed tomatoes
- 1 tsp smoked paprika
- ½ tsp cumin
- Salt and pepper to taste
- 1 tbsp olive oil
Other:
- 1 cup shredded mozzarella cheese (or any melting cheese you like)
- 1 cup all-purpose flour (for dusting and shaping)
- 2 eggs, beaten
- 1½ cups breadcrumbs (panko preferred for extra crispness)
- Cooking oil for frying (vegetable or canola oil works well)
- Chopped parsley for garnish
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare the potatoes, 15 minutes for the beef filling, and 1 hour chilling time to firm up the mashed potatoes. Frying and broiling will take roughly 15-20 minutes more. Overall, expect about 1 hour and 45 minutes from start to finish, including chilling time.
Step-by-Step Instructions:
1. Make the Mashed Potatoes:
Peel and chop potatoes into chunks. Boil them in salted water until they are tender, which usually takes about 15-20 minutes. Drain well, then mash with butter, warm milk, salt, and pepper until smooth and creamy. If you like, stir in some fresh chopped parsley. Let the mashed potatoes cool completely, then refrigerate for at least 1 hour to help them firm up.
2. Cook the Beef Filling:
Heat olive oil in a skillet over medium heat. Add the chopped onion and green pepper, and sauté until soft, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant. Then add the ground beef, breaking it apart with a spoon, and cook until browned and no longer pink. Stir in the tomato sauce, smoked paprika, cumin, salt, and pepper. Let it simmer until the sauce thickens, around 10 minutes. Remove from heat and let cool a little.
3. Shape and Stuff the Potato Rounds:
Lightly flour your hands. Take about 1/3 cup of chilled mashed potatoes and flatten it into a round disc. Place 2-3 tablespoons of the beef mixture in the center, sprinkle some shredded cheese on top, then carefully mold the potato around the filling to fully enclose it, shaping into a smooth round or oval. Repeat until all mashed potatoes and filling are used.
4. Bread the Croquettes:
Prepare three shallow bowls – one with flour, one with beaten eggs, and one with breadcrumbs. Roll each stuffed potato ball lightly in flour, dip it into the egg, then coat well with breadcrumbs. Press gently to help the crumbs stick. Chill the croquettes in the fridge for 20-30 minutes to firm up before frying.
5. Fry and Finish:
Heat about 1 inch of oil in a heavy skillet over medium-high heat. Fry the croquettes in batches, turning carefully until golden brown and crispy on all sides, about 3-4 minutes per side. Drain on paper towels. Then, place the fried potatoes on an oven-safe dish, top each with a little more shredded cheese, and broil for 1-2 minutes until the cheese melts and bubbles. Watch closely to avoid burning.
6. Serve:
Garnish with fresh chopped parsley and serve immediately. These go wonderfully with a fresh salad or your favorite dipping sauce.
Can I Use Frozen Mashed Potatoes for This Recipe?
Yes, you can use frozen mashed potatoes, but make sure to thaw them completely and drain any excess moisture before shaping. This helps the croquettes hold together better when frying.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet or oven to keep the exterior crispy.
Can I Bake Instead of Frying?
Absolutely! To bake, place the breaded croquettes on a greased baking sheet and spray with cooking oil. Bake at 400°F (200°C) for about 25-30 minutes, turning halfway, until golden and crispy.
What Cheese Works Best for Stuffing?
Mozzarella melts beautifully and gives a nice gooey texture. Cheddar, Monterey Jack, or a mix of cheeses are also delicious options depending on your preference.
