Fully Loaded Potato Skin Cakes
Recipe: #17746
March 06, 2015
"Ohhh.. loaded potato skins in a cake..and make ahead to if you want! If making ahead warm in a 375 degree oven for 10 mins. Addictive. Use a waxy potato if you cant get yukon gold/yellow flesh"
Original recipe yields 8-12 servings
Ingredients
Nutritional
- Serving Size: 1 (159.4 g)
- Calories 248.4
- Total Fat - 13.6 g
- Saturated Fat - 3.9 g
- Cholesterol - 37.9 mg
- Sodium - 182.6 mg
- Total Carbohydrate - 22.8 g
- Dietary Fiber - 2.9 g
- Sugars - 1.6 g
- Protein - 9.2 g
- Calcium - 210.6 mg
- Iron - 0.9 mg
- Vitamin C - 11.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook bacon until crispy, drain and set aside.
Step 2
Place potatoes and garlic into a pot of water, bring to a boil. Boil about 20 minutes until tender. Drain, return to the pot and mash together. Let cool slightly.
Step 3
Add cheese to potatoes, mash more to combine. Crumble bacon and stir into potatoes.
Step 4
Add green onions and pepper, egg and flour. stir until smooth and thick.
Step 5
Dust hands lightly with flour and using 1/2 c each form into patties 1/2 inch thick and 2 inches wide.
Step 6
Heat some oil in a non stick pan (i use just a tad of cooking spray) and fry patties in bunches, about 3 mins per side until golden and crispy.
Step 7
Serve with sour cream and salsa if desired.
Tips & Variations
No special items needed.
1 Reviews
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