Fully Loaded Potato Skin Cakes

Prep Time
Cook Time
Ready In

"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


  • 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


We really enjoyed the flavor...I left the skin on...it does taste like a potato skin...hubby and I both were expecting more of a crisp coating...we enjoyed it with the sour cream and salsa...made for "For Your Consideration" tag game...


review by:
(16 Mar 2015)

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