Cheesy Stuffed Potato Cakes are a comforting and satisfying dish that brings together the creamy goodness of mashed potatoes with the savory flavors of cheddar cheese, green onions, and bacon. These golden, crispy cakes are easy to make and perfect for any meal, whether as a side dish, snack, or even a light main course. With simple ingredients and straightforward preparation, these potato cakes are sure to become a family favorite!

Why we love this recipe

We love Cheesy Stuffed Potato Cakes because they combine the comforting taste of mashed potatoes with the delicious flavors of cheddar cheese, green onions, and crispy bacon. The crispy breadcrumb coating adds a delightful crunch to every bite. These potato cakes are versatile, easy to make, and perfect as a side dish, snack, or appetizer. They’re also a great way to use up leftover potatoes, making them both practical and tasty.

Their golden, crispy exterior contrasts beautifully with the creamy, flavorful interior, making them a hit with both kids and adults. The addition of sour cream adds a tangy richness that elevates the dish, while the green onions provide a fresh, zesty note. Whether you’re serving them at a family dinner, bringing them to a potluck, or enjoying them as a snack, Cheesy Stuffed Potato Cakes are always a crowd-pleaser. Plus, they can be easily customized with your favorite ingredients, making them a versatile addition to any meal plan.

Ingredients:

2 large potatoes, peeled and boiled
1 cup shredded cheddar cheese
1/4 cup chopped green onions
1/4 cup chopped cooked bacon
1/4 cup sour cream
Salt and pepper, to taste
1/2 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
Vegetable oil, for frying

How to Make this Recipe:

Mash the boiled potatoes until smooth.
Mix in cheddar cheese, green onions, bacon, and sour cream. Season with salt and pepper.
Form the mixture into small patties.
Dredge each patty in flour, dip in beaten eggs, and coat with breadcrumbs.
Heat vegetable oil in a frying pan over medium heat.
Fry the patties until golden brown on both sides, about 3-4 minutes per side.
Drain on paper towels and serve hot.

Success Tips:

Mash Thoroughly: Ensure the potatoes are completely mashed to avoid any lumps, which helps in forming smooth and cohesive cakes.
Chill Before Frying: Chill the formed patties in the refrigerator for at least 30 minutes before frying. This helps them hold their shape better and prevents them from falling apart.
Use Non-Stick Pan: Using a non-stick frying pan can help prevent the potato cakes from sticking and breaking apart.
Even Coating: Make sure each patty is evenly coated with flour, egg, and breadcrumbs for a consistent, crispy exterior.
Monitor Oil Temperature: Keep the oil at medium heat. If the oil is too hot, the outside will brown too quickly while the inside remains undercooked.
Drain Excess Oil: After frying, place the potato cakes on paper towels to drain any excess oil, keeping them crispy and less greasy.

Storage:

Store any leftover Cheesy Stuffed Potato Cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. You can also reheat them in a skillet over medium heat for a few minutes on each side. Avoid using the microwave as it can make them soggy.

Notes:

Customizable Fillings: Feel free to experiment with the fillings. You can add cooked ham, sautéed mushrooms, or even diced bell peppers for extra flavor and variety.
Cheese Variations: Try using different types of cheese like mozzarella, gouda, or pepper jack to change up the flavor profile.
Vegetarian Option: Omit the bacon or replace it with a vegetarian alternative like smoked tofu or tempeh.
Gluten-Free Adaptation: Use gluten-free flour and breadcrumbs to make this recipe suitable for those with gluten sensitivities.
Serving Suggestions: Serve these potato cakes with a side of sour cream, ranch dressing, or your favorite dipping sauce for an extra burst of flavor.
Leftover Mashed Potatoes: This recipe is perfect for using up leftover mashed potatoes. Just make sure they are smooth and well-seasoned.

Nutrition:

Calories: 250 per serving
Protein: 7g
Carbohydrates: 30g
Fat: 12g

FAQs:

Q: Can I use sweet potatoes instead of regular potatoes?
A: Yes, you can substitute regular potatoes with sweet potatoes. Keep in mind that the flavor will be sweeter, which can add a unique twist to the dish.

Q: Can these be baked instead of fried?
A: Absolutely! To bake, preheat your oven to 375°F (190°C) and place the potato cakes on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until they are golden and crispy.

Q: Can I make these potato cakes ahead of time?
A: Yes, you can prepare the potato cakes and store them in the refrigerator for up to 24 hours before frying or baking. This makes them a convenient option for meal prep or entertaining.

Q: What can I use instead of bacon for a vegetarian option?
A: For a vegetarian version, you can omit the bacon or replace it with finely chopped mushrooms, cooked spinach, or another favorite vegetable.

Q: How can I make the potato cakes gluten-free?
A: To make gluten-free potato cakes, substitute the all-purpose flour and breadcrumbs with gluten-free versions. Ensure all other ingredients used are also gluten-free.

Conclusion:

Cheesy Stuffed Potato Cakes are a delicious and versatile dish that is sure to become a favorite in your household. They combine the creamy texture of mashed potatoes with the rich flavors of cheddar cheese, bacon, and green onions, all wrapped in a crispy breadcrumb coating. Easy to make and perfect for any occasion, these potato cakes can be customized to suit your tastes and dietary needs. Enjoy them as a side dish, appetizer, or snack, and watch them disappear from the plate in no time!

Their simplicity and adaptability make them an ideal recipe to keep in your culinary repertoire. Whether you’re hosting a gathering, preparing a family dinner, or simply looking for a comforting snack, these Cheesy Stuffed Potato Cakes are sure to impress.

Moreover, their ability to be prepared ahead of time and stored for later use adds to their convenience, making meal planning easier. You can also enjoy experimenting with different ingredients and flavors, ensuring this recipe never gets old.

With these potato cakes, you’re not just making a dish—you’re creating a memorable eating experience that brings joy and satisfaction with every bite. So, gather your ingredients and give this recipe a try. Your taste buds will thank you!

Cheesy Stuffed Potato Cakes

Author: Teresa
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Golden, crispy potato cakes filled with cheddar cheese, green onions, and bacon, perfect as a side dish, snack, or appetizer.

Ingredients

Scale

2 large potatoes, peeled and boiled
1 cup shredded cheddar cheese
1/4 cup chopped green onions
1/4 cup chopped cooked bacon
1/4 cup sour cream
Salt and pepper, to taste
1/2 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
Vegetable oil, for frying

Instructions

Mash the boiled potatoes until smooth.
Mix in cheddar cheese, green onions, bacon, and sour cream. Season with salt and pepper.
Form the mixture into small patties.
Dredge each patty in flour, dip in beaten eggs, and coat with breadcrumbs.
Heat vegetable oil in a frying pan over medium heat.
Fry the patties until golden brown on both sides, about 3-4 minutes per side.
Drain on paper towels and serve hot.

Notes

Customize fillings with ham, mushrooms, or bell peppers.
Use different cheeses like mozzarella or gouda.
For a vegetarian option, omit bacon or use a vegetarian alternative.
Make gluten-free by using gluten-free flour and breadcrumbs.
Serve with sour cream, ranch dressing, or your favorite dipping sauce.
Perfect for using leftover mashed potatoes.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Side Dish, Snack, Appetizer
Method: Frying
Cuisine: American

Nutrition

Calories: 250
Sugar: 1g
Sodium: 300mg
Fat: 12g
Carbohydrates: 30g
Fiber: 2g
Protein: 7g