Description
A delicious recipe for stuffed potato cakes filled with cheese and bacon, perfect for a savory snack or appetizer.
Ingredients
- 3 cups mashed potatoes, chilled
- 1 large egg
- ½ cup all-purpose flour
- ¼ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1 cup shredded mozzarella or cheddar cheese
- ½ cup cooked bacon, crumbled
- 2 tablespoons chopped green onions
- 2–3 tablespoons vegetable oil
Instructions
- In a large bowl, combine mashed potatoes, egg, flour, Parmesan, garlic powder, onion powder, salt, pepper, and parsley. Mix until a soft dough forms.
- Combine the shredded cheese, bacon, and green onions in a small bowl to make the filling.
- Take about ¼ cup of the potato mixture and flatten it into a small disk. Place about 1 tablespoon of filling in the center. Cover with another small portion of potato mixture and gently seal the edges. Flatten slightly.
- Repeat with the remaining potato mixture and filling.
- Heat vegetable oil in a large skillet over medium heat. Place the potato cakes in the pan without overcrowding. Cook for 3–4 minutes per side, until golden brown and crisp.
- Transfer to a paper towel-lined plate to remove excess oil.
- Serve hot with sour cream, ranch dressing, garlic aioli, or your favorite dipping sauce.
Notes
- Chilled mashed potatoes work best because they’re firmer and easier to shape.
- If the mixture feels too soft, add another 1–2 tablespoons flour.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg