Stuffed Potato Cakes (Print Version)

# Ingredients:

→ For the Potato Cakes

01 - 2 cups mashed potatoes (leftover or freshly made)
02 - 1 cup shredded cheese (cheddar, mozzarella, or your preference)
03 - 1/2 cup cooked bacon, crumbled (or sautéed vegetables for vegetarian option)
04 - 1/4 cup green onions, chopped (optional)
05 - 1 teaspoon garlic powder
06 - Salt and pepper, to taste

→ For Coating and Cooking

07 - 1 cup breadcrumbs
08 - Oil for frying (vegetable or canola work well)

# Instructions:

01 - In a large mixing bowl, combine your mashed potatoes, shredded cheese, crumbled bacon (or your veggie alternative), chopped green onions if using, garlic powder, and a good pinch of salt and pepper. Stir everything together until well mixed. Give it a taste and adjust the seasoning if needed - this is your chance to make it perfect!
02 - With clean hands, scoop up about 1/3 cup of the potato mixture and gently form it into a patty about 2-3 inches across and about 1/2 inch thick. Don't pack it too tightly or your cakes will be dense. Place your breadcrumbs in a shallow dish and carefully coat each patty on all sides, pressing lightly to help the crumbs stick.
03 - Add enough oil to a large skillet to cover the bottom with about 1/4 inch of oil. Heat over medium until the oil is shimmering but not smoking. Carefully place a few potato cakes in the pan, being careful not to overcrowd them. Fry for 3-4 minutes on each side until they're beautifully golden brown and crispy. You might need to adjust the heat if they're browning too quickly or too slowly.
04 - Transfer the finished potato cakes to a plate lined with paper towels to absorb any excess oil. Let them cool for just a minute or two - they'll be too hot to eat right away anyway! Serve while still warm for the best flavor and texture. They're delicious on their own or with a dollop of sour cream or a fresh green salad on the side.

# Notes:

01 - These potato cakes are perfect for using up leftover mashed potatoes, but you can certainly make a fresh batch just for this recipe.
02 - For vegetarian potato cakes, try sautéed mushrooms, bell peppers, or spinach instead of bacon.
03 - If you're looking for extra flavor, add herbs like chopped parsley, dill, or chives to the potato mixture.
04 - You can make these ahead of time - shape the patties and keep them refrigerated for up to a day before coating and frying.

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