Loaded Potato Cakes
These Loaded Potato Cakes are a kicked-up version of an old Southern favorite. They’re filled with cheddar cheese, smoky bacon and the perfect seasoning blend and coated in a surprise crunchy coating that takes them over-the-top.
Easy Loaded Potato Cakes Recipe
Being inherently frugal, I love being able to transform ingredients into something spectacular for another meal. While leftover potatoes are a rarity any amount of leftover potatoes can be transformed into something new. Potato cakes are always a delicious alternative and they never disappoint. This updated version is a fantastic way to stretch leftovers into a round two meal. Ingredients you’ll need to make crispy Loaded Potato Cakes:
- Potatoes – Three cups of cold mashed potatoes.
- Cheese – Spreadable chive and onion cream cheese or plain cream cheese and shredded cheddar or colby jack cheese.
- Eggs – Large eggs.
- Filling – All-purpose flour.
- Seasonings – Garlic powder, onion powder, salt, black pepper, baking powder.
- Bacon – Cooked and crumbled classic smoked bacon.
- Herbs – Fresh snipped chives.
- Coating – Crushed Ranch flavored or plain potato chips.
- Vegetable oil and butter for frying.
How to Make the BEST Loaded Potato Cakes Recipe
- Kitchen tools you’ll need to make Potato Cakes: A large 12 inch skillet, cheese grater, measuring cups and spoons, sharp knife and cutting board, standard size ice cream scoop and medium bowl.
- 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.
- You can use any flavor of shredded cheese that you like in place of cheddar cheese. Colby jack cheese, swiss cheese, gruyere cheese or pepper jack for a hint of spice.
- To lighten these up just a smidge, use light cheese, light butter and turkey bacon.
- The crispy potato chip coating adds something special to the flavor of these potato cakes. I typically use Ranch flavored but you could use sour cream and onion, too.
- I recommend frying these in a combination of vegetable oil and butter. The oil helps to prevent the butter from burning.
- How to Make Air Fryer Loaded Potato Cakes:
- Prepare the loaded potato cakes per the recipe.
- Place onto a sheet pan and into the freezer for 10-15 minutes to firm.
- Spray lightly with cooking spray then arrange in the basket of an air fryer without touching leaving room for air to circulate.
- Cook at 375°F for 10-12 minutes, gently flipping halfway through cooking. Cook in batches, if needed. Garnish and serve.
- Store cooked Loaded Potato Cakes chilled in the refrigerator for up to 3 days.
- Reheat in a non stick 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.
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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Helpful Kitchen Items:
Loaded Potato Cakes
Ingredients
- 3 cup cold mashed potatoes
- 4 oz chive and onion cream cheese softened
- 2 large eggs beaten
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp baking powder
- 1 1/4 cup finely shredded colby-jack or cheddar cheese
- 6 slices bacon cooked and crumbled
- 3 Tbsp fresh chives finely chopped
- 2 cup finely crushed plain or Ranch flavored potato chips
- vegetable oil and butter for frying
- sour cream for serving
Instructions
- In a medium mixing bowl mix together the cold potatoes, cream cheese and eggs. In a separate bowl, mix together the flour, seasonings and baking powder until fully combined then mix into the potatoes. Add the cheese, bacon and chives, reserving a small amount of each for garnishing. Mix well.
- Use a 4 oz ice cream scoop to separate the potato mixture into cakes. Carefully roll in the crushed potato chips and shape. Place onto a parchment lined pan and refrigerate for 30 minutes. [Tip: Cold potato cakes will better maintain their shape when frying.]
- To prepare, heat a couple of drizzles of vegetable oil in a non-stick skillet with 1 Tbsp butter. When the butter has melted add the potato cakes.
- Fry over medium-high in batches for 3-4 minutes per side, turning as needed until golden on both sides. Add additional oil and 1 Tbsp butter to the pan between batches.
- Remove to a platter and keep warm while frying all of the potato cakes. Serve with a dollop of sour cream, a sprinkle of chives, shredded cheese and crumbled bacon.
Notes
- Prepare the loaded potato cakes per the recipe.
- Place onto a sheet pan and into the freezer for 10-15 minutes to firm.
- Spray lightly with cooking spray then arrange in the basket of an air fryer without touching leaving room for air to circulate.
- Cook at 375°F for 10-12 minutes, gently flipping halfway through cooking. Cook in batches, if needed.
Can you freeze and fry later?
You probably could but, I haven’t tested it. If you try it let us know how it goes.
Do you think these could be baked rather than fried?
Hi Tracey, that’s a great question. I haven’t tested this exact recipe baked but, they likely could be. If you try it, let us know how it goes.
Could you use panko bread crumbs in stead of chips. Would they fry up without burning
Oh sure, you can if you prefer but, they’ll need seasoning.
Me encantan tus recetas!
Thank you!
Todas tus recetas son espectaculares! Gracias Melissa.
Thank you!
this sounds good. Something new to try as well. thanks for sharing this recipe.
Simon
Wow no lie—these are loaded potato cakes. These would also be VERY popular potato cakes in my family. I pinned it.
Fantastic recipes for this weekend! I’m cooking up a storm and need some ideas.. these are perfect..
Maria
When you’re eating potato cakes, calories don’t count right Linda? ☺ Thanks for popping over!
Wow, you really got me with this one Melissa. Potato cakes rolled in potato chips, This is a must make! Love your recipes, and you inspire me.
Hi Melissa, my pleasure!
Thanks for this recipe! Im going to try it soon!