Soft on the outside, cheesy on the inside, and packed with seasoned mashed potato, this potato and cheese stuffed bread is a comforting homemade flatbread-style recipe that is pan-fried until golden and finished with herby butter. It is simple, filling, and perfect as a snack, side, or a light meal.
What´s Potato and Cheese Stuffed Bread?
Potato and cheese stuffed bread is a soft yeast dough filled with mashed seasoned potatoes and plenty of cheese, then shaped into round flatbreads and cooked in a pan. The dough is made with flour, water, a little oil, sugar, yeast, and salt, which gives it a tender but sturdy texture.
The filling combines mashed boiled potatoes with cheese, creating a creamy and savory center. Once filled and flattened, the breads are fried on both sides in neutral oil until golden, then brushed with herb butter for extra flavor.
Important Note
Make sure the potatoes are fully cooked and mashed smoothly before mixing in the spices. The dough should be rested well so it becomes easy to shape, and the breads should not be pressed too thin or the filling may leak out.
hey, i´m Dia 😉
Hi, I’m Dia, the cook behind DelicateKitchen. I’m passionate about bringing bold, authentic flavors from the whole world into your home kitchen, with recipes that are as approachable as they are delicious. Whether you’re a seasoned cook or just getting started, you’ll always find something worth making here.
Visit My Videos here!
Subscribe to our newsletter!
Why You’ll Love This Recipe
Soft and Fluffy Dough – The dough stays tender while still holding the filling well.
Cheesy Filling – Plenty of grated cheese melts beautifully inside each bread.
Comforting Potato Center – The mashed potato filling adds a creamy, savory layer.
Pan-Fried Finish – Golden edges give the bread a delicious texture.
Herb Butter Finish – A final brush of butter makes them extra flavorful.
See my latest YouTube video here!
Serving Suggestion
Serve the breads warm, right after brushing them with herb butter. They work well on their own or alongside soups, salads, or grilled meats. You can also serve them with yogurt dip, garlic sauce, or a simple tomato sauce. They taste best fresh from the pan while the cheese is still soft and melty.
Pro Tips for the Result
Use Fully Cooked Potatoes – The potatoes should mash easily into a smooth filling.
Do Not Overfill – Too much filling can make sealing difficult.
Rest the Dough – A rested dough is softer and easier to shape.
Keep the Shape Even – Around 15 cm across is ideal, not too thin and not too thick.
Cook on Medium Heat – This prevents burning before the inside is heated through.
Brush With Butter Immediately – The butter absorbs better while the breads are hot.
Ingredient Notes
Flour – 400 g flour gives the dough enough structure for stuffing and pan-frying.
Water – 240–245 ml water hydrates the dough and keeps it soft.
Yeast – 4.5 g dry yeast helps the dough rise properly.
Potatoes – 500 g boiled potatoes create a creamy, savory filling.
Cheese – 300 g grated cheese, even light cheese, melts well inside the bread.
Olive Oil – A little in the dough helps with softness and handling.
Neutral Oil – Used for frying so the breads cook evenly without strong flavor.
Herb Butter – Adds a rich, savory finish after frying.
Ingredient
Shop the full ingredient and equipment list here!
For the dough
400 g flour
240–245 ml water
1 tbsp olive oil
2/3 tsp sugar
4.5 g dry yeast
9 g salt
For the cheese filling
300 g grated cheese
For the potato filling
500 g potatoes, boiled
Salt
Pepper
Paprika
Garlic seasoning
Onion seasoning
Parsley
For finishing
Neutral oil for frying
Herb butter
Equipment used
Baking dish or baking pan
Small saucepan
Pastry brush
Kitchen scale
Measuring cups
Kitchen towel or plastic wrap
Rolling pin
Parchment paper
Instructions
Step 1: Make the Dough
In a bowl, combine the water, sugar, and yeast and mix briefly. Add the flour, salt, and olive oil, then knead until a smooth dough forms. Cover and let it rise until doubled in size.
Step 2: Prepare the Potato Filling
Boil the potatoes until soft, then mash them into a smooth puree. Season with salt, pepper, paprika, garlic seasoning, onion seasoning, and parsley. Mix well and let cool slightly.
Step 3: Divide the Dough
Once risen, divide the dough into 5 equal pieces, about 100 g each. Shape each piece into a ball and let it rest briefly.
Step 4: Fill the Bread
Flatten one dough ball into a round shape, about 15 cm across, but not too thin. Add a layer of potato filling and a layer of grated cheese, then seal the dough around the filling.
Step 5: Shape the Bread
Gently flatten each filled dough piece into a round bread shape, keeping it even so it cooks properly without bursting.
Step 6: Fry the Bread
Heat neutral oil in a pan over medium heat. Fry each bread on both sides until golden brown and cooked through.
Step 7: Finish
Brush the hot breads with herb butter right after frying.
FAQ
Yes! You can swap every ingredient out to a vegan alternative for it to be vegan friendly!
Store leftover breads in an airtight container once completely cooled.
Keep them in the fridge for up to 2 days.
Separate layers with parchment paper if stacking.
Reheat in a pan over low heat until warm again.
You can also use an oven or air fryer for a slightly crispier finish.
Brush with a little extra butter after reheating for best flavor.
POTATO AND CHEESE STUFFED BREAD
Zutaten
Method
- In a bowl, combine the water, sugar, and yeast and mix briefly. Add the flour, salt, and olive oil, then knead until a smooth dough forms. Cover and let it rise until doubled in size.
- Boil the potatoes until soft, then mash them into a smooth puree. Season with salt, pepper, paprika, garlic seasoning, onion seasoning, and parsley. Mix well and let cool slightly.
- Once risen, divide the dough into 5 equal pieces, about 100 g each. Shape each piece into a ball and let it rest briefly.
- Flatten one dough ball into a round shape, about 15 cm across, but not too thin. Add a layer of potato filling and a layer of grated cheese, then seal the dough around the filling.
- Gently flatten each filled dough piece into a round bread shape, keeping it even so it cooks properly without bursting.
- Heat neutral oil in a pan over medium heat. Fry each bread on both sides until golden brown and cooked through.
- Brush the hot breads with herb butter right after frying.
Followed comments and added minced beef fried with onions to the filling! Served with sour cream mixed with fresh brown onion and salt.