Fully Loaded Potato skin Cakes
Try this recipe and experience a delightful meal. In making these potato skin cakes, use waxy potatoes if you can’t get yukon gold/yellow flesh potatoes. You could either fry potato mixture into patties or bake them for a different approach; you will get the same delicious results.
Ingredients
- 12 slices bacon
- 2 lbs yukon gold potatoes
- 4 garlic cloves
- 1½ cups cheddar cheese, shredded (150 g)
- 3 green onions, thinly sliced
- Pepper
- 1 egg, slightly beaten
- ⅓ cup flour (36 g)
- ⅓ cup vegetable oil (40 ml)
- Sour cream (optional)
- Salsa (optional)
Instructions
- Sauté bacon until crispy, drain from oil and set aside.
- Place potatoes and garlic into a pot of water, bring to a boil for about 20 minutes until tender.
- Drain potatoes and allow them to cool. When cool enough to touch, cut potatoes in half lengthwise and scoop out potato flesh. Set aside potato jackets/skins.
- Place potato flesh into the pot and mash. Add cheese to mashed potatoes, mash more and mix thoroughly.
- Crumble bacon and drizzle into potato mixture.
- Add green onions and pepper, egg and flour. Stir until smooth and thick.
- Pour ½-1 cup of potato mixture into potato jackets/skins. Continue doing this until potato mixture and potato skins are all used up.
- Heat some oil in a non stick pan and sauté potatoes in bunches, about 3 minutes in each side until golden brown and crispy.
- Serve with sour cream and salsa if desired.
Notes
Serve these loaded potato skin cakes with a generous dollop of creamy yogurt on top. You could also try baking them in the oven instead of frying.
