There’s something so comforting about warm flatbread stuffed with creamy potatoes and melty cheese.

This cheese and potato stuffed flatbread is golden on the outside, soft inside, and filled with a delicious mix of mozzarella, Cheddar, and feta.

It’s perfect for a cozy dinner, a snack to share, or even as an appetizer.

Why You’ll Love This Recipe

The filling combines mashed potatoes with three kinds of cheese for rich, creamy flavor.

The flatbread dough is simple and only needs a short rest before rolling.

It cooks in a skillet, giving you golden crisp edges without needing an oven bake.

The honey chili drizzle takes it from savory to irresistible.

What You’ll Need (Ingredient Highlights)

Russet potatoes create a fluffy, starchy base for the filling.

Mozzarella melts beautifully for that gooey cheese pull.

Sharp Cheddar adds tang and depth to balance the richness.

Feta provides a salty, creamy punch.

A quick homemade dough keeps everything soft yet sturdy enough to hold the filling.

Pro Tips Before You Start

Bake the potatoes until fully tender before mashing to avoid lumps.

Chill the filling briefly—it makes rolling and sealing easier.

Seal the dough well so the filling doesn’t leak out while cooking.

Cook covered to ensure the flatbread cooks through evenly.

How to Make Cheese and Potato Stuffed Flatbread

Step 1 – Prepare the potatoes

Preheat oven to 400°F (200°C).

Pierce russet potatoes and bake until tender, about 1 hour.

Let cool, then scoop and mash.

Step 2 – Make the dough

Mix flour, milk, water, salt, and melted butter into a dough.

Knead until smooth, wrap in plastic, and let rest for 15–30 minutes.

Step 3 – Mix the filling

Combine mashed potatoes with green onions, chilies, mozzarella, Cheddar, and feta.

Season with salt and pepper. Shape into a disc and refrigerate.

Step 4 – Assemble the flatbread

Roll dough into a 10–11-inch circle.

Place filling in the center, fold dough over, and seal edges.

Gently roll into a round flatbread.

Step 5 – Cook the flatbread

Melt butter in a skillet over medium heat.

Cook flatbread, covered, about 5 minutes per side until golden.

Step 6 – Finish and serve

Brush with remaining butter. S

lice and serve with honey mixed with chili flakes, topped with green onions.

What to Serve It With

Pair with a fresh cucumber and tomato salad.

Serve alongside yogurt dip or raita for balance.

Enjoy as a snack with hot tea.

Variations / Substitutions

Swap mozzarella with provolone or Monterey Jack.

Add sautéed spinach or kale for extra greens.

Use sweet potatoes instead of russets for a twist.

Storage & Leftovers

Keep leftovers in an airtight container for up to 2 days.

Reheat in a skillet for best texture.

Freeze cooked flatbread for up to 1 month; reheat from frozen.

FAQs

Can I make the dough ahead of time?
Yes, refrigerate it for up to 24 hours before rolling.

Do I need to bake the potatoes, or can I boil them?
Baking gives a fluffier texture, but boiling works too.

Can I skip the honey drizzle?
Yes, but it adds a sweet-spicy kick that complements the cheese.

What other cheeses can I use?
Try Gouda, Havarti, or even blue cheese for bold flavor.

How do I keep the filling from leaking out?
Seal the dough tightly and avoid overfilling.

Can I cook it in the oven instead of a skillet?
Yes, bake at 425°F for about 15 minutes until golden.

Final Thoughts

This cheese and potato stuffed flatbread is comfort food at its best—warm, cheesy, and satisfying.

It’s versatile enough for dinner, snacks, or entertaining, and once you try it, it’ll become a recipe you’ll revisit often.

The Boat Shed Kitchen

Cheese and Potato Stuffed Flatbread

This Cheese and Potato Stuffed Flatbread is a warm, cheesy delight with creamy mashed potatoes and three cheeses tucked inside soft, golden flatbread. Finished with buttery chili-honey drizzle, it’s comfort food with a flavorful kick—perfect as a snack, appetizer, or light meal.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4

Calories: 310

Ingredients Method Notes

Ingredients

  

• 2 russet potatoes

Flatbread Dough:

• 1 cup all-purpose flour
• ¼ cup milk
• 2 tbsp water
• ¼ tsp fine salt
• 1 tbsp melted butter

Filling:

• 2 tbsp thinly sliced green onions optional
• 2 tbsp minced hot green chilies optional
• 4 oz mozzarella cheese cubed
• 1 oz shredded sharp Cheddar cheese
• 3 oz feta cheese crumbled
• Salt and black pepper to taste

To Cook and Serve:

• 3 tbsp melted butter divided
• 2 tbsp honey
• 1 tsp hot chili flakes
• 1 tbsp sliced green onions optional

Method

 

1. Preheat oven to 400°F (200°C). Pierce potatoes, bake until tender (1 hour), cool, and mash.
2. Mix flour, milk, water, salt, and butter.
3. Knead dough until smooth, wrap, and rest 15–30 minutes.
4. Mix mashed potatoes with onions, chilies, mozzarella, Cheddar, and feta.
5. Season with salt and pepper. Shape filling into a disc and refrigerate.
6. Roll dough into a 10–11-inch circle.
7. See full steps with tips & photos → https://theboatshedcafe.com/cheese-and-potato-stuffed-flatbread/

Notes

• Add more chilies for extra heat or keep it mild by skipping them.
• For crispier edges, finish under the broiler for 1–2 minutes.
• Best enjoyed warm, fresh off the skillet.