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To make quick stuffed potato cakes, you need simple ingredients. Start with 2 large russet potatoes. Peel and cube them. You will also need 1 cup of shredded cheese. Cheddar works great, but use any cheese you love. Add 1/2 cup of cooked bacon for a savory touch. If you prefer plant-based options, that works too! You will need 1/4 cup of green onions, finely chopped. This adds a fresh flavor. Don't forget 1/2 cup of all-purpose flour, 1 large egg, and 1 teaspoon of garlic powder. Finally, season with salt and pepper to taste.

Quick & Easy Stuffed Potato Cakes

Discover the joy of cooking with these quick and easy stuffed potato cakes that are not only flavorful but also filling! This recipe is perfect for creating delicious snacks or hearty sides with simple ingredients like potatoes, cheese, and your favorite fillings. You can customize them to fit any dietary need, making them a hit for everyone. Click through for the full recipe and elevate your meal game with these tasty potato treats!
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Ingredients
  

2 large russet potatoes, peeled and cubed

1 cup shredded cheese (cheddar or your favorite blend)

1/2 cup cooked bacon, crumbled (or a plant-based alternative)

1/4 cup green onions, finely chopped

1/2 cup all-purpose flour

1 large egg

1 teaspoon garlic powder

Salt and pepper to taste

Oil for frying

Instructions
 

Cook the Potatoes: In a large pot, boil the cubed potatoes in salted water until tender (about 15-20 minutes). Drain and allow to cool slightly.

    Mash the Potatoes: In a large bowl, mash the cooked potatoes with a fork or potato masher until smooth. Allow to cool completely.

      Combine Ingredients: Add the shredded cheese, crumbled bacon, green onions, flour, egg, garlic powder, salt, and pepper to the mashed potatoes. Mix until combined thoroughly.

        Shape the Cakes: Take a handful of the potato mixture and shape it into a patty, about 1/2 inch thick. Repeat until all the mixture is formed into cakes.

          Heat the Oil: In a large skillet, heat about 1/4 inch of oil over medium heat. Test the oil by dropping a small piece of potato mixture into it; if it sizzles, it’s ready.

            Fry the Cakes: Carefully place the potato cakes in the hot oil, cooking for about 4-5 minutes on each side or until golden brown and crispy. Work in batches if necessary to avoid overcrowding the pan.

              Drain: Once cooked, transfer the cakes to a plate lined with paper towels to drain excess oil.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6

                  - Presentation Tips: Serve the potato cakes warm, garnished with a dollop of sour cream or Greek yogurt and a sprinkle of extra green onions for a fresh touch. Pair with a side salad for a complete meal.