These Loaded Potato Cakes put a fun, amped-up twist on a classic Southern favorite. Packed with cheddar cheese, smoky bacon, and just the right blend of seasonings, they’re finished with a crunchy coating that takes them completely over the top.

Easy Loaded Potato Cakes Recipe

Being naturally frugal, I love turning simple ingredients into something special for another meal. Leftover potatoes are a rare sight at my house, but when I do end up with some, any amount is enough to reinvent into something new. Potato cakes are one of my favorite ways to give them a second life, they’re always tasty and never disappoint. This isn’t how my Mom would have made potatoes cakes, but this updated version is a delicious way to stretch leftovers into a satisfying round-two meal the whole family will love.

Checkout this quick list of ingredients you’ll need to make crispy Mashed Potato Cakes: (Scroll down for the full printable recipe card.)

Leftover Mashed Potatoes – Three cups of cold mashed potatoes.
Cheese – Spreadable chive and onion cream cheese or plain cream cheese stablizes the mashed potato mixture.
Shredded Cheese – Shredded sharp cheddar cheese for a melty cheesy flavor. You could also use colby jack cheese.
Eggs – Large eggs bind the mashed potatoes.
Flour – All-purpose flour helps the potato cakes hold together.
Seasonings – Garlic powder, onion powder, salt, black pepper, baking powder.
Bacon – Cooked and crumbled classic smoked bacon.
Herbs – Fresh snipped chives for color.
Coating – Crushed Ranch flavored potato chips or plain potato chips.
Oil – Vegetable oil and butter for frying.

How to Make the BEST Loaded Potato Cakes Recipe

Potato Mixture – Stir together the cold potatoes, cream cheese and eggs.
Add Flour and Spices – In a separate bowl, mix together the flour, seasonings and baking powder until fully combined then mix into the potatoes.
Mix-Ins – Add the shredded cheese, bacon and chives, reserving a small amount of each for garnishing.
Form the Potato Cakes – Use an ice cream scoop to separate the potato mixture into cakes.
Roll in Crushed Chips – Carefully roll in the crushed potato chips shaping evenly.
Chill – Place onto a parchment lined sheet pan and refrigerate for 30 minutes.
Cook – Fry over medium-high in batches per the recipe until golden brown on both sides. Add additional oil and 1 Tbsp butter to the pan between batches.
Serve – Serve warm with a dollop of sour cream, a sprinkle of chives, shredded cheese and bacon.

Kitchen Equipment to Make Potato Cakes

A large 12-inch large skillet.
Cheese grater.
Measuring cups and spoons.
Sharp knife and cutting board.
Standard size ice cream scoop.
Large bowl.
Turning spatula.

Recipe Variations, Tips and Substitutions

Use Cold Potatoes – Please note it’s imperative that the potatoes are cold and not too thin or soft. If they aren’t they won’t hold together.
Cheese – You can use any flavor of shredded cheese that you like. Colby jack cheese, swiss cheese, mild cheddar cheese, gruyere cheese or pepper jack for a hint of spice.
Onions – You could use finely chopped green onions in place of chives.
Lighter Dairy – To lighten these up just a smidge, use light shredded cheese, light butter and sour cream.
Bacon – You can use turkey bacon or diced ham instead of bacon.
Potato Chips – The crispy potato chip coating adds something special to the flavor of these potato cakes. I typically use Ranch flavored chips, but you could use sour cream and onion, too.
Breadcrumbs – You could also use panko breadcrumbs as a coating in place of chips.
Oil and Butter – I recommend frying these mashed potato cakes in a combination of vegetable oil and butter. The oil helps to prevent the milk solids in the butter from burning. You could also fry them in bacon grease.
Clean Skillet – You can wipe the skillet with paper towels between batches, to prevent burning the potato patties.
Appetizer Size – You can use a small scoop to make these potato patties to serve as an appetizer.
Optional Toppings and Serving – You can serve these potato cakes garnished with fresh herbs like parsley or rosemary and skip the sour cream opting for a side of ranch dressing for dipping.

Storage and Leftovers

Leftovers – Store cooked Loaded Potato Cakes in an airtight container chilled in the refrigerator for up to 3 days.
Reheating – Reheat in a nonstick skillet on the stove top or on a sheet pan in a 350°F oven. You can also reheat these potato cakes in a 350°F air fryer.
Freezer – You can freeze leftovers for up to 1 month. thaw in the fridge and reheat just before serving.

More Easy Potato Recipes to Make

Twice Baked Potatoes are always a winning side dish to serve.
These Easy Mashed Potatoes recipe is my go-to for family meals, entertaining and the holidays.
Easy Au Gratin Ranch Potatoes come together in no time flat using frozen hash browns.
Make these Sweet Potato Fries on a sheet pan in the oven.
Garlic Chive Mashed Potato Puffins are made in a muffin pan for individual servings.
Parmesan Smashed Potatoes are a fan favorite!
Duchess Potatoes are dressed to impress.
Oven Fried Potato Chips from Simply Recipes.

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