Crispy Potato and Cheese Stuffed Arepas

Quick Recipe Version (TL;DR)

• Yield: 4 servings (10 stuffed arepas)
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour

Quick Ingredients

• 1.5 lb Yukon Gold potatoes, peeled and cubed
• 3 tbsp unsalted butter (for potatoes)
• 1/3 cup warm milk or half-and-half
• 1.5 cups shredded melting cheese (mozzarella, Monterey Jack, or quesadilla cheese)
• 2 tbsp finely sliced scallions (optional)
• 2 cups precooked cornmeal (masarepa, such as P.A.N.)
• 2.5 cups warm water
• 1 tsp fine salt (for dough) + 1.5 tsp salt (for potatoes), to taste
• 2 tbsp melted butter or neutral oil (for dough)
• 3–4 tbsp neutral oil or butter (for griddling)
• Black pepper, optional paprika or chili powder

Do This

• 1. Boil potatoes in salted water for 15–20 minutes until very tender; drain well.
• 2. Mash potatoes with butter, warm milk, salt, pepper, cheese, and scallions until creamy and thick; cool slightly.
• 3. Stir warm water, salt, and melted butter/oil into masarepa; rest 5–10 minutes until soft and pliable.
• 4. Divide dough into 10 balls. Flatten each into a thick disk, add 2–3 tbsp potato filling, and carefully seal into a stuffed puck.
• 5. Gently flatten each stuffed arepa to about 1.25 cm thick, smoothing any cracks.
• 6. Griddle in a lightly oiled skillet over medium to medium-low heat for 5–7 minutes per side, until deep golden and crisp and cheese is melted.
• 7. Rest 2–3 minutes, then serve hot with sour cream, crema, or salsa if desired.

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Why You’ll Love This Recipe

• Crisp, golden corn cakes with a creamy mashed potato and cheese center that feels like the best comfort food mash-up.
• Uses simple, affordable pantry ingredients but tastes restaurant-worthy.
• Flexible and forgiving dough that is easy for beginners to shape and cook.
• Perfect as a hearty snack, brunch main, or cozy side dish with soup or stew.

Grocery List

• Produce: Yukon Gold potatoes, scallions (optional), garlic (optional, for the potatoes)
• Dairy: Unsalted butter, milk or half-and-half, shredding cheese (mozzarella, Monterey Jack, or similar), sour cream or crema (optional for serving)
• Pantry: Precooked cornmeal (masarepa/harina de maíz precocida), neutral oil, fine salt, black pepper, paprika or chili powder (optional)

Full Ingredients

For the Creamy Potato and Cheese Filling

• 1.5 lb Yukon Gold potatoes, peeled and cut into 2.5 cm chunks
• 1.5 tsp fine salt, plus more to taste
• 3 tbsp unsalted butter
• 1/3 cup warm milk or half-and-half
• 1.5 cups (about 170 g) shredded melting cheese (mozzarella, Monterey Jack, Oaxaca, or quesadilla cheese)
• 2 tbsp finely sliced scallions or chives (optional but recommended)
• 1/4 tsp freshly ground black pepper, or to taste
• 1 small clove garlic, very finely minced or grated (optional, for a subtle flavor)
• Pinch smoked paprika or mild chili powder (optional for a gentle warmth)

For the Arepa Dough

• 2 cups (about 260 g) white or yellow precooked cornmeal (masarepa, such as P.A.N. or Areparina)
• 2.5 cups (590 ml) warm water (about body temperature)
• 1 tsp fine salt
• 2 tbsp melted unsalted butter or neutral oil

For Cooking & Serving

• 3–4 tbsp neutral oil (such as canola, sunflower, or light olive oil), plus more as needed
• 1–2 tbsp butter (optional, for extra flavor in the pan)
• Sour cream or Mexican crema, for serving (optional)
• Fresh herbs, extra scallions, or a sprinkle of paprika, for garnish (optional)
• Salsa, hot sauce, or chimichurri, for serving (optional)

Step-by-Step Instructions

Step 1: Cook the Potatoes Until Tender

Place the peeled, cubed Yukon Gold potatoes in a medium pot and cover with cold water by about 2.5 cm. Add 1.5 tsp fine salt. Bring to a boil over high heat, then reduce to a gentle simmer.

Cook for 15–20 minutes, until the potatoes are very tender and easily pierced with the tip of a knife. They should be soft enough to mash smoothly. Drain well in a colander, shaking off excess water, and let them sit for 2–3 minutes to steam off remaining moisture. This helps the filling stay thick and not watery.

Step 2: Make the Creamy Potato and Cheese Filling

Return the drained potatoes to the warm pot. Add 3 tbsp butter, the warm milk or half-and-half, black pepper, and garlic if using. Mash until mostly smooth and creamy, with no large chunks. You can leave a few small bits for texture.

Stir in the shredded cheese until it is evenly distributed and starting to melt from the heat of the potatoes. Add the sliced scallions or chives and a pinch of smoked paprika or chili powder if you like. Taste and adjust seasoning with more salt or pepper as needed.

The filling should be thick and scoopable, not runny. If it seems too soft, let it sit uncovered for 5 minutes to firm up slightly. Set aside to cool to just warm (not piping hot) while you prepare the arepa dough.

Step 3: Mix and Rest the Arepa Dough

In a large mixing bowl, whisk together the warm water, 1 tsp salt, and melted butter or oil. Gradually sprinkle in the masarepa while stirring with a wooden spoon or your hand to avoid lumps.

Once all the cornmeal is added, switch to using your hands and gently knead and squeeze the mixture until you have a soft, uniform dough. It should feel moist, pliable, and slightly tacky, but not sticky or crumbly. If it cracks badly when pressed, wet your hands and knead in 1–2 tbsp more warm water. If it sticks heavily to your hands, sprinkle in 1–2 tbsp more masarepa.

Cover the bowl with a clean towel and let the dough rest for 5–10 minutes. This resting step allows the cornmeal to fully hydrate and makes the dough easier to shape without cracking.

Step 4: Portion the Dough and Filling

After resting, give the dough a quick knead. Divide it into 10 equal portions (about 65–70 g each). Roll each portion into a smooth ball by cupping it between your palms and rotating.

Prepare the filling by giving it a quick stir to ensure it is evenly mixed. You should have about 2.5–3 cups of filling, which works out to roughly 2–3 tbsp per arepa.

Set up a small bowl of water to moisten your hands if the dough starts to crack while shaping.

Step 5: Shape and Stuff the Arepas

Working with one dough ball at a time, flatten it between your palms into a disk about 9–10 cm wide and 0.75–1 cm thick. Try to keep the edges slightly thicker than the center to help contain the filling.

Place 2–3 tbsp of the potato and cheese filling in the center of the disk, leaving a border of about 1.25 cm. Gently bring the edges up and over the filling, pinching to seal at the top so the filling is fully enclosed.

Once sealed, very gently pat and press the stuffed ball back into a thick puck, about 1.25–1.5 cm thick, rotating it between your hands to smooth out any cracks. If cracks appear, lightly moisten your fingertips with water and smooth them closed. Repeat with remaining dough and filling until all the stuffed arepas are formed.

Step 6: Griddle the Arepas Until Golden and Crisp

Heat a large cast-iron skillet or heavy nonstick pan over medium to medium-low heat. Add 2 tbsp neutral oil and 1 tbsp butter (if using) and swirl to coat the bottom. The fat should shimmer but not smoke.

Place the stuffed arepas in the pan without crowding (cook in batches if needed). Cook for 5–7 minutes on the first side, until deep golden brown and crisp. Avoid moving them too much; let a crust form before flipping.

Flip carefully with a spatula. Add a little more oil or butter if the pan looks dry. Cook another 5–7 minutes on the second side, until equally golden and crisp, and the cheese inside is melted. If they are browning too fast before the inside feels hot and melty, reduce the heat slightly and cook a bit longer.

Step 7: Rest Briefly and Serve Hot

Transfer the cooked arepas to a wire rack or a plate lined with a clean towel. Let them rest for 2–3 minutes; this helps the exterior stay crisp and allows the filling to settle slightly so it does not gush out when you bite in.

Serve the potato-stuffed arepas hot, with a dollop of sour cream or crema, a sprinkle of fresh scallions or herbs, and a pinch of paprika if you like. Offer salsa, hot sauce, or chimichurri on the side for dipping. Enjoy them as a hearty snack, appetizer, or alongside soup, roasted meats, or a crisp salad.

Pro Tips

• Use the right cornmeal: Look specifically for precooked cornmeal labeled masarepa or harina de maíz precocida. Regular cornmeal or masa harina will not work the same way.
• Keep the filling thick: Drain the potatoes well and do not overdo the milk. A thick, creamy mash is less likely to leak out of the arepas while cooking.
• Seal cracks before griddling: Any visible cracks in the dough can allow cheese to escape. Smooth them over with slightly damp fingers before the arepas hit the pan.
• Control the heat: Medium to medium-low heat is key. Too hot and the outside burns before the center heats through; too low and they dry out without crisping properly.
• Make them uniform: Aim for similar thickness and size so all the arepas cook evenly and are ready at the same time.

Variations

• Bacon and Potato Arepas: Stir 1/2 cup finely chopped, crisp-cooked bacon into the potato filling for a smoky, savory twist.
• Spicy Jalapeño Cheddar: Swap half the cheese for sharp cheddar and add 1–2 tbsp finely minced jalapeño or pickled chili for a gentle kick.
• Herb and Garlic Version: Add 1 extra clove of garlic and 2–3 tbsp finely chopped fresh herbs (parsley, cilantro, or chives) to the mashed potatoes for a brighter, more aromatic filling.

Storage & Make-Ahead

To refrigerate: Let cooked arepas cool completely, then store in an airtight container for up to 3 days. Reheat in a lightly oiled skillet over medium-low heat for 4–5 minutes per side, or in a 180°C oven for about 10–12 minutes, until hot and crisp again.

To freeze (unbaked): Shape and stuff the arepas, then place them on a baking sheet in a single layer and freeze until firm. Transfer to a freezer bag and freeze for up to 2 months. Cook from frozen over lower heat (medium-low), adding a few extra minutes per side so the center heats through without burning the outside.

To freeze (cooked): Cool completely, wrap individually, and freeze for up to 1 month. Reheat straight from frozen in a 180°C oven for 15–20 minutes, or in a covered skillet over low heat until warmed through and crisp.

Nutrition (per serving)

Approximate values per serving (about 2–3 stuffed arepas, 1/4 of the recipe): 680 calories, 28 g fat, 26 g protein, 80 g carbohydrates, 6 g fiber, 4 g sugar, and 1,050 mg sodium. Actual values will vary based on specific cheeses, dairy, and added toppings.