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- 3 large russet potatoes - 1 cup shredded cheddar cheese - 1/2 cup cooked and crumbled bacon (or mushrooms for a vegetarian option)

Stuffed Potato Cakes

Get ready to savor deliciously crispy Stuffed Potato Cakes! This easy recipe combines creamy mashed russet potatoes with gooey cheese and your choice of bacon or mushrooms for a satisfying treat. Perfect for impressing friends and family, these golden delights are simple to make and packed with flavor. Follow the full recipe to create your own potato perfection and explore the customized options that will make your dish unique. Dive in and enjoy every bite!
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Ingredients
  

3 large russet potatoes, peeled and cubed

1 cup shredded cheddar cheese

1/2 cup cooked and crumbled bacon (or mushroom 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 cup breadcrumbs (preferably panko for extra crunch)

1 large egg, beaten

Oil for frying (vegetable or canola)

Instructions
 

Boil Potatoes: Place the cubed potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool slightly.

    Mash Potatoes: In a large mixing bowl, mash the boiled potatoes until smooth. Allow to cool completely.

      Prepare Filling: Once cooled, mix in the shredded cheddar cheese, crumbled bacon (or mushrooms), chopped green onions, garlic powder, paprika, salt, and pepper. Combine until well mixed.

        Form Cakes: Take about 1/4 cup of the potato mixture, shape it into a patty about 1/2-inch thick. Repeat for the remaining mixture, making around 8-10 patties.

          Coat Cakes: Dip each potato cake into the beaten egg, letting the excess drip off. Then, coat each side in breadcrumbs, pressing gently to adhere.

            Cook Cakes: Heat oil in a large skillet over medium heat. Once hot, add the potato cakes in batches, frying for about 3-4 minutes on each side or until golden brown and crispy. Avoid overcrowding the pan.

              Drain Excess Oil: Once cooked, place the cakes on a paper towel-lined plate to absorb excess oil.

                Serve: Enjoy warm as a snack or part of a meal, optional served with a side of sour cream or dipping sauce.

                  Prep Time: 15 mins | Total Time: 40 mins | Servings: 4