This Cheese Potato Bread is a delightful fusion of soft, pillowy dough and savory potato-cheese filling, pan-fried to a golden crisp in butter. Inspired by rustic European flatbreads and filled buns, it’s easy to make yet tastes indulgent. The mashed potato center—slightly sweetened and enriched with melty cheese—contrasts beautifully with the buttery, crispy exterior. Perfect for breakfast, brunch, or a comforting snack, this yeast‐leavened bread requires just simple pantry ingredients and one hour of chilling time. You’ll love how quickly it comes together and how irresistibly cheesy it tastes straight from the skillet.
Cooking Time
Preparation & Dough Rest: 70 minutes
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Dough mixing and kneading: 10 minutes
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Dough chilling: 60 minutes
Frying: 10–12 minutes
Total Active Time: 20 minutes
Total Time: Approximately 1 hour 30 minutes
Ingredients
For the Dough:
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2 cups (250 g) all‐purpose flour
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½ tsp fine salt
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¾ cup (180 ml) milk, lukewarm
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2 tbsp (28 g) unsalted butter, melted and cooled
For the Potato Filling:
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1 medium potato (about 160–180 g), peeled and halved
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Water, for boiling
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Pinch of fine salt
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1 tbsp granulated sugar
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1 cup (100 g) shredded cheese (cheddar or mozzarella), at room temperature
For Cooking & Finishing:
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2–3 tbsp unsalted butter, divided
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Extra shredded cheese, for sprinkling
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Optional garnish: chopped parsley or green onions
Step-by-Step Cooking Directions
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Make the Dough: In a large bowl, whisk together flour and salt. Stir in the lukewarm milk and melted butter until a shaggy mass forms.
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Knead the Dough: Turn onto a lightly floured surface and knead by hand for 5–7 minutes until smooth and elastic. Shape into a tight ball, wrap in plastic, and refrigerate for 60 minutes to relax the gluten.
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Cook the Potato: Meanwhile, place potato halves in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer 12–15 minutes until fork‐tender. Drain and return to the hot pot. Mash immediately until smooth.
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Season the Filling: Stir sugar into the still‐warm mash, then let cool slightly. Fold in half of the shredded cheese until evenly distributed. Set aside.
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Assemble the Bread: Remove dough and let sit 5 minutes. On a floured surface, roll into an 18–20 cm circle about 4 mm thick. Center ¼ of the potato filling on the dough, sprinkle a little extra cheese on top, then fold edges inward to enclose filling, pinching seams to seal. Gently roll or pat into a 16 cm circle, taking care not to tear.
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Pan‐Fry: Heat 1 tbsp butter over medium heat in a large nonstick skillet. Once sizzling, add the sealed dough seam‐side down. Cook 4–5 minutes until the bottom is deep golden. Brush melted butter on the top edge, flip carefully, and cook 3–4 minutes until the second side is golden and the cheese is melted. Remove and repeat with remaining dough balls, adding more butter as needed.
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Serve Hot: Transfer to a plate, garnish with parsley or green onions, and serve immediately.
Nutritional Information
Per Serving (1 bread, serves 4)
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Calories: 310 kcal
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Protein: 9 g
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Carbohydrates: 34 g
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Fat: 14 g
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Saturated Fat: 8 g
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Fiber: 1 g
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Sugar: 2 g
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Sodium: 320 mg
The Origins and Popularity of the Recipe
Stuffed breads trace back centuries across Eastern Europe and Central Asia, where fillings like potato and cheese were wrapped in simple dough and cooked on griddles. Variations include Georgian khachapuri, Turkish gözleme, and Russian pirozhki. The skillet‐fried Cheese Potato Bread puts a modern spin on these traditions, requiring no deep frying or specialized equipment. Food bloggers and home cooks have embraced its ease and comforting flavors, sharing endless fillings on social media.
Reasons Why You’ll Love the Recipe
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Minimal Ingredients: Uses basic pantry staples you likely have on hand.
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Yeast-Based Flavor: A light rise gives depth without lengthy proofing.
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Cheesy Goodness: The gooey center is utterly satisfying.
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Crispy Buttered Crust: Pan‐frying in butter yields irresistible crunch.
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Quick to Make: From start to finish in under 90 minutes.
Health Benefits
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Potatoes provide potassium and vitamin C.
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Dairy offers calcium and protein.
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Moderate Portion Size keeps calories in check.
Enjoy alongside a salad or bowl of soup for a balanced meal.
Serving Suggestions
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Pair with a garden salad dressed in lemon and olive oil.
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Serve with a bowl of tomato soup or creamy mushroom soup.
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Offer dipping sauces such as garlic-herb yogurt, marinara, or sour cream.
Common Mistakes to Avoid
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Skipping Dough Rest: Chilling prevents shrinkage and makes rolling easier.
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Overfilling: Too much potato filling can cause seams to burst.
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High Heat: Medium heat ensures the interior cooks through without burning the crust.
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Cold Cheese: Room‐temperature cheese melts more evenly.
Pairing Recommendations
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Tea or Coffee: A warm beverage complements the buttery richness.
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Light Beer: A pilsner or wheat beer refreshes between bites.
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Sparkling Water: Lemon‐scented sparkling water cleanses the palate.
Cooking Tips
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Even Thickness: Roll dough evenly to ensure uniform cooking.
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Seal Well: Pinch seams tightly and flip seam‐side up first to test seal.
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Butter Distribution: Add butter gradually to avoid greasy spots.
Similar Recipes to Try
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Spinach and Feta Gözleme—flatbreads filled with greens and cheese.
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Potato Pierogi—boiled and pan‐fried dumplings.
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Khachapuri—Georgian cheese boat with egg.
Variations to Try
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Meaty: Add cooked bacon or sausage to the potato mix.
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Herbed: Stir chopped chives or parsley into the filling.
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Spicy: Mix in diced jalapeño or red pepper flakes for heat.
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Sweet: Replace cheese with sweetened ricotta and drizzle honey before serving.
Ingredient Spotlight: Potatoes
Potatoes are celebrated for their versatility and comfort‐food appeal. Their starchy texture binds fillings and delivers a hearty, satisfying mouthfeel. When mashed well, they form a creamy base that contrasts beautifully with crispy dough.
Conclusion
This Cheese Potato Bread offers a warm hug in bread form—simple dough, luscious potato‐cheese filling, and a golden, buttery crust. Its roots in longstanding stuffed‐bread traditions marry perfectly with modern home cooking, delivering crowds of comfort in under two hours. Customize fillings to suit your cravings and savor every cheesy, buttery bite.
Frequently Asked Questions
1. Can I make the dough ahead?
Yes—prepare and refrigerate up to 24 hours; roll and fill when ready to fry.
2. How do I prevent dough from sticking?
Flour your surface lightly and use nonstick spray or oil on your hands.
3. Can I bake instead of fry?
Bake at 200 °C (400 °F) for 15–18 minutes, flipping halfway, though crust won’t be as crisp.
4. Is there a gluten-free option?
Substitute a 1:1 gluten-free flour blend and add ¼ tsp xanthan gum.
5. How do I store leftovers?
Refrigerate in an airtight container up to 2 days; reheat in a skillet over low heat.
6. Can I freeze them?
Yes—freeze cooked breads in a sealed bag for up to 1 month; reheat from frozen in a skillet.
7. What cheese works best?
Cheddar, mozzarella, or a blend melt beautifully and provide good stretch.
8. How thick should I roll the dough?
Aim for about 4 mm—thin enough to crisp, thick enough to hold filling.
9. Why did my seams open?
Dough may have been too warm or overfilled—chill dough longer and use less filling.
10. Can I add vegetables to the filling?
Absolutely—stir in finely chopped cooked spinach, onions, or bell peppers.