Quick & Easy Stuffed Potato Cakes Tasty and Simple Meal

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Looking for a simple and tasty meal? You’ll love my Quick & Easy Stuffed Potato Cakes! These delightful cakes are perfect for busy weeknights or lazy weekends. You can customize the filling to suit your taste, and they come together fast. Plus, they are fun to make! Join me as I guide you through a quick recipe that will impress your family and friends. Let’s dive in!

Quick & Easy Stuffed Potato Cakes Tasty and Simple Meal

To make quick and easy stuffed potato cakes, start with two large russet potatoes. Peel and dice them, then boil them in salted water. Cook them until they are fork-tender, which takes about 15 to 20 minutes. This step is key for a smooth texture. Once cooked, drain the potatoes and let them cool slightly.

Next, transfer the potatoes to a mixing bowl and mash them until they are smooth. Let them cool down completely. This step ensures that the filling stays intact when you shape your cakes.

Now, it’s time to prepare the filling. Mix in one cup of shredded cheese, half a cup of cooked bacon bits, or cooked mushrooms if you prefer a vegetarian option. Add a quarter cup of finely chopped green onions, half a teaspoon each of garlic powder and paprika, and season with salt and pepper to taste. Stir everything well until combined.

To shape the cakes, take a handful of the potato mixture and form it into a patty. In a separate bowl, combine half a cup of all-purpose flour with one beaten egg. Dip each patty lightly into this mixture, then coat it with flour. This gives the cakes a nice crust when frying.

Heat oil in a large skillet over medium heat. Once the oil is hot, carefully add three or four stuffed potato cakes at a time. Fry them for about three to four minutes on each side, until they are golden brown and crispy. This frying method ensures a crunchy outside while keeping the inside soft and cheesy.

Now, remove the cakes and place them on paper towels to drain any excess oil. Serve these tasty cakes warm with sour cream or your favorite dipping sauce. They are sure to please everyone!

Remember, for the complete details, check out the Full Recipe. Enjoy this simple yet delicious meal!

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To make quick and easy stuffed potato cakes, start with two large russet potatoes. Peel and dice them, then boil them in salted water. Cook them until they are fork-tender, which takes about 15 to 20 minutes. This step is key for a smooth texture. Once cooked, drain the potatoes and let them cool slightly.

Quick & Easy Stuffed Potato Cakes

Craving a quick and tasty meal? Try my Quick & Easy Stuffed Potato Cakes! These delicious cakes are customizable, easy to prepare, and perfect for a busy night or a weekend treat. With a crispy exterior and cheesy filling, they’re fun to make and sure to impress. Dive into the full recipe and discover how to create these savory delights today! Click to explore and bring joy to your dining table!

Ingredients
  

2 large russet potatoes, peeled and diced

1 cup shredded cheese (cheddar or your choice)

1/2 cup cooked bacon bits (or cooked mushrooms for a vegetarian option)

1/4 cup green onions, finely chopped

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper to taste

1/2 cup all-purpose flour (plus more for dusting)

1 large egg, beaten

Oil for frying (vegetable or olive oil)

Instructions
 

Cook the Potatoes: In a large pot, boil diced potatoes in salted water until fork-tender (about 15-20 minutes). Drain and let them cool slightly.

    Mash the Potatoes: Transfer the cooked potatoes to a mixing bowl. Mash them until smooth and let cool down completely.

      Prepare the Filling: Once the mashed potatoes are cool, mix in shredded cheese, cooked bacon bits (or mushrooms), green onions, garlic powder, paprika, salt, and pepper until well combined.

        Form the Cakes: In a separate bowl, combine flour and beaten egg. Take a handful of the potato mixture, shape it into a patty, and dip it lightly into the flour mixture, then coat it with flour. Repeat for the remaining mixture.

          Fry the Cakes: Heat oil in a large skillet over medium heat. Once hot, carefully add stuffed potato cakes (three to four at a time to avoid overcrowding). Fry for about 3-4 minutes on each side until golden brown and crispy. Remove and place on paper towels to drain excess oil.

            Serve: Serve warm with sour cream or your favorite dipping sauce.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4-6

                - Presentation Tips: Arrange the stuffed potato cakes on a platter, garnishing with additional green onions and a dollop of sour cream in the center. Enjoy!

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