Baked Cheesy Potato Cakes with Bacon

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Average Rating: 4.5 | Rated By: 4 users

These Baked Cheesy Potato Cakes with Bacon are so delicious! A tasty savoury side made with creamy mashed potatoes mixed with cheddar cheese, sour cream, thinly sliced onions. The potatoes are then wrapped with crispy bacon and topped with tasty, crunchy parmesan topping.

I find when you add cheese and bacon, everything tastes better, especially mashed potatoes. These cheesy potato cakes make for an impressive side to your protein – this is a company’s coming side.


potato cakes

for the potato cake recipe details,

First, let me say the recipe is so easy that you could do it almost blindfolded…honestly. First, you boil the potatoes, then mash and add cheddar cheese, sour cream and thinly sliced green onions. Some call them spring onions. The onions are what make the difference in this fluffy potato mixture. Once the potatoes are ready, form four balls and shape them into a two-inch high cylinder. Wrap with bacon slice and secure with a toothpick. Dip the bottom into gluten-free bread crumbs adding a crunchy base. Then, sprinkle the tops with a mixture of bread crumbs and parmesan cheese.

The potato cakes are now ready to be baked. Place them in the oven and bake until the bacon is crispy, and the tops are golden brown. They are sooo good!

I love these cheesy potato cakes because you can prepare them in advance and place them in the fridge until you are ready to bake them. About 40 minutes before you are serving dinner, pop them in a hot oven. They will take a little longer to bake because they were chilled. By preparing the cheesy potato cakes with bacon in advance, you will have extra time to make a salad or enjoy a glass of wine with your guests.


roasted maple ginger carrots

what to serve with cheesy potato cakes with bacon?

This potato side is so versatile that you can serve it with just about anything. I would recommend serving the potato cakes with a good stew or a pork rib roast. For a veggie side, I would add sauteed spinach with garlic or maple ginger roasted carrots. Enjoy!


  • 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
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  • 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-parmesan 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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