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Nutrition Facts
Serving Size 1 (261g) Recipe makes 8 servings
Calories 466
Calories from Fat 300		(64%)
Amount Per Serving		%DV
	Total Fat 33.4g	51%
	Saturated Fat 11.7g	58%
	Monounsaturated Fat 11.9g
	Polyunsaturated Fat 7.1g
	Trans Fat 0.0g
Cholesterol 75mg		25%
Sodium 451mg		18%
Potassium 560mg		16%
Total Carbohydrate 28.3g		9%
	Dietary Fiber 2.4g	9%
	Sugars 1.3g
Protein 13.8g		27%
detailed view... how is this calculated?

Fully Loaded Potato Skin Cakes

Recipe #284907 | 40 min | 30 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: MarraMamba
Feb 7, 2008

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

SERVES 8 -12 (change servings and units)

Ingredients

12 slices bacon
2 lbs yukon gold potatoes (peeled and cubed)
4 garlic cloves
1 1/2 cups old cheddar cheese, shredded
3 green onions, thinly sliced
pepper
1 egg, slightly beaten
1/3 cup flour
1/3 cup vegetable oil (approximate)
sour cream (optional)
salsa (optional)

Directions

1
Cook bacon until crispy, drain and set aside.
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.
3
Add cheese to potatoes, mash more to combine. Crumble bacon and stir into potatoes.
4
Add green onions and pepper, egg and flour. stir until smooth and thick.
5
Dust hands lightly with flour and using 1/2 c each form into patties 1/2 inch thick and 2 inches wide.
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.
7
Serve with sour cream and salsa if desired.

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Course > Appetizers
Course > Lunch/Snacks
Main Ingredient > Vegetables > Potatoes
Preparation > Time to Make > < 60 mins

Featured Reviews for This Recipe

From: wicked cook 46

On Jul 23, 2009

I also had a bit of trouble getting them to stay together but the taste is so good it didn't matter. Made for Zaar Stars tag

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From: bluemoon downunder

On Mar 8, 2009

Delicious! In view of the difficulty some reviewers experienced in these cakes retaining their shape, I made mine in non-stick, well-oiled egg rings which I find enable the contents to retain their shape perfectly and which can be safely removed when the contents - in this case the cakes - are ready to be turned. I made the full quantity and we enjoyed these with several meals over several days. They reheat well both in the oven and in the microwave. I made mine exactly to the recipe and really wouldn't want to change a thing. Each time we ate these, we enjoyed them with a generous dollop of creamy Greek yoghurt on top. YUM! Thank you, MarraMamba, for yet another super recipe. Made for Zaar Stars Tag.

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From: Lainey6605

On Dec 12, 2008

I made half of this recipe. These are very tasty and easy to make. I love the combination of ingredients. Thanks for sharing!

1 person found this review helpful

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From: Chef #769180

On Feb 19, 2008

Out of control! I tried this recipe after seeing it in Food & Drink and I've made it three time. It is a pleaser...no hesitation needed...easy too. Enjoy!

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