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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.

Loaded Potato Cakes

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.
Loaded Potato Cakes

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.
Loaded Potato Cakes

More Easy Potato Recipes to Make

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Loaded Potato Cakes

Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Side Dish
Cuisine: American
Keyword: loaded-potato-cakes
Servings: 8 servings
Calories: 404kcal
Author: Melissa Sperka

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

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.

Nutrition

Serving: 1serving | Calories: 404kcal | Carbohydrates: 34g | Protein: 12g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 536mg | Potassium: 703mg | Fiber: 3g | Sugar: 1g | Vitamin A: 422IU | Vitamin C: 23mg | Calcium: 164mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

17 Comments

  1. Fantastic recipes for this weekend! I’m cooking up a storm and need some ideas.. these are perfect..

    Maria

  2. 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.

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