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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.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
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.