Fully Loaded Potato skin Cakes

Prep time: 30 mins

Cook time: 15 mins

Total time: 45 mins

Serves: 10

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
1 1/2 cups cheddar cheese, shredded (150 g)
3 green onions, thinly sliced
Pepper
1 egg, slightly beaten
1/3 cup flour (36 g)
1/3 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 1/2-1 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 And Extra Tips

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.