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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!
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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!