Fully Loaded Potato Skin Cakes
Transform your favorite game-day appetizer into an irresistible main course with these Fully Loaded Potato Skin Cakes! Packed with all the flavors of classic potato skins, these crispy cakes feature fluffy baked Russet potatoes mixed with sharp cheddar cheese, smoky crumbled bacon, tangy sour cream, and fresh green onions. Lightly pan-fried to golden perfection, they’re crunchy on the outside and tender on the inside, making every bite utterly satisfying. Perfect as a snack, side dish, or party appetizer, these savory cakes are easy to make and ready in under an hour. Serve them with a dollop of sour cream or your favorite dipping sauce for a crowd-pleasing dish that’s sure to disappear fast.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 cup Shredded cheddar cheese
- 6 slices Bacon
- 0.5 cup Sour cream
- 3 stalks Green onions
- 0.25 cup All-purpose flour
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Vegetable oil
Instructions
Preheat the oven to 400°F (200°C) and scrub the potatoes clean. Pierce each potato a few times with a fork to allow steam to escape.
Bake the potatoes directly on the oven rack for 50-60 minutes, or until tender when pierced with a knife. Allow them to cool slightly.
While the potatoes are baking, cook the bacon in a skillet until crispy. Remove to a paper towel-lined plate to drain, then crumble into small pieces.
Once the potatoes are cool enough to handle, cut them in half lengthwise and scoop out the flesh into a large mixing bowl, leaving a thin layer of potato on the skins. Mash the scooped potato lightly with a fork.
Chop the green onions finely and add them to the bowl along with the shredded cheddar cheese, bacon, sour cream, flour, egg, salt, and black pepper. Mix until well combined.
Using clean hands, shape the mixture into small cakes, about 2 inches in diameter and 1/2 inch thick. You should get about 12-15 cakes.
Heat the vegetable oil in a large non-stick skillet over medium heat. Working in batches, cook the cakes for 3-4 minutes per side, or until golden brown and crispy.
Remove the cakes from the skillet and drain on a plate lined with paper towels. Repeat until all cakes are cooked, adding more oil to the skillet as needed.
Serve warm with extra sour cream or your favorite dipping sauce, and garnish with additional green onion if desired.
Nutrition Facts
Calories |
2132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 30.1 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 4183 mg | 182% | |
| Total Carbohydrate | 192.0 g | 70% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 16.9 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 1137 mg | 87% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 4357 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
