Stuffed Potato Focaccias: Stringy and Super Delicious!

Somewhere between a croquette and a pan-fried sandwich, stuffed potato focaccias are what happens when mashed potatoes decide they’re done playing side dish and want the lead role.

Made with a potato-based dough, these stuffed focaccias come together without any yeast, proofing, or waiting for dough to rise and get its life together. They're quick enough for a snack and satisfying enough for dinner.

Stuffed Potato Focaccias

Let’s get one thing straight: despite their name, these potato focaccias are not traditional focaccia in the yeast-risen, olive-oil-drenched Italian bread sense. Instead, they're a delicious hybrid, part potato cake and part stuffed flatbread.

Potatoes themselves have a wild backstory, they were once considered dangerous! Europeans believed they caused leprosy before finally realizing they were just plain delicious. Today, they're global heroes. And this recipe proves they’re more than just a sidekick.

Pro Tips for the Best Stuffed Potato Focaccias

• Boil until soft and not mushy. You want fork-tender potatoes, not ones that disintegrate like they’ve had a rough day.
• When rolling out the dough, don’t overdo the flour on your surface. Too much and you risk dry, tough circles.
• Use your fingers to pinch the edges firmly. If you skip this, you’ll end up with cheese jailbreaks in the pan.
• Preheat Your Pan to get that satisfying golden crust without soaking up oil.

Can I Freeze Stuffed Potato Focaccias?

They're surprisingly freezer-friendly. Freeze them after shaping but before frying. Lay them flat on a tray until solid, then transfer to a bag or container.

What Kind of Cheese Works Best?

You want something that melts like it’s auditioning for a pizza commercial. Mozzarella is a safe bet, but you can get fancy with provolone, cheddar, or fontina. Avoid dry cheeses like feta, they won’t give you the stretch you’re craving.

Are These Good for Meal Prep?

They’re meal prep gold. Make a batch, keep them in the fridge for up to three days, and reheat in a pan for that just-fried effect.

What’s the Texture Like?

Crisp edges, creamy interior, stretchy cheese, and a meaty middle. It’s like a grilled cheese and a potato cake had a delicious love child.

Do I Need a Mold for the Circles?

Nope! A large glass, biscuit cutter, or even a clean can will do the job. Just aim for consistent size so they cook evenly.

How to Make Stuffed Potato Focaccias

Peel and chop your potatoes into even pieces. Boil them in salted water for about 30 minutes or until they’re fork-tender. Drain them well and transfer to a large bowl.

Mash the hot potatoes until smooth. Add salt, grated parmesan, olive oil, pepper, flour and mix.

Continue mixing until the dough starts to come together, then knead with your hands until it’s smooth and compact.

Dust your surface lightly with flour and roll out the dough. Use a round cutter or glass to cut out circles.

Place half the circles on a board. Add a bit of ham and cheese to the center of each one.

Top with another circle of dough.

Then, seal the edges well using your fingers.

Heat a little olive oil in a non-stick skillet over medium heat. Fry the focaccias until golden brown on both sides.

Stack them on a plate and serve warm.