Baked Cheesy Potato Cakes with Bacon

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Average Rating: 5 | Rated By: 2 users

Everything tastes better with bacon, especially these baked cheesy potato cakes. The potato cakes are deliciously flavoured with cheese, green onions, and sour cream, then baked in a bacon crust and crispy parmesan topping. The recipe is so easy you can almost do it blindfolded. What I love about this recipe is, these potato cakes can be prepared in advance, just pop them in the oven when ready, allowing for a little extra cooking time

Ingredients

  • 1 1/4 lb. russet potatoes, peeled and cubed
  • 1 cup sour cream
  • 6 green onions (spring) thinly sliced
  • 1/2 cup grated cheddar cheese
  • Sea salt and freshly ground GF black pepper to taste
  • 4 strips GF bacon
  • 1/4 cup GF breadcrumbs, divided
  • 1/4 cup grated parmesan cheese
  • Instructions

  • Boil potatoes in salted water until tender. About 10 - 15 minutes, drain and mash. Add sour cream, onions, cheddar cheese and season with salt and pepper. Mix lightly just enough to combine everything together
  • Preheat oven to 400 F and line a baking sheet with parchment paper
  • Divide potato mixture into 4 balls. Flatten each ball into a 2-inch high potato cake and loosely wrap with bacon. Secure bacon with a toothpick. It is important for the bacon to be loosely wrapped because the potatoes will expand
  • Place half the bread crumbs on a plate and dip potato cake bottom into the crumbs. Place cakes on a prepared baking sheet
  • Combine remaining bread crumbs with parmesan cheese. Using a fork roughen the tops of cakes and sprinkle with the breadcrumb-cheese mixture
  • Bake for 30 - 35 minutes, or until lightly browned on top and the bacon is crispy. Allow potato cakes to set for 10 minutes before serving


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