Oven-Baked Loaded Mashed Potato Cakes are a fantastic way to use up leftover mashed potatoes while creating a delicious, crispy treat. Packed with cheese, bacon, and green onions, these potato cakes are flavorful, comforting, and perfect for serving as a side dish or appetizer. Baking them in the oven makes them healthier than frying while still delivering all the savory goodness!
Table of Contents
Ingredients
- 3 cups leftover mashed potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup all-purpose flour
- 1 large egg
- 3 green onions, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Cooking spray or olive oil
- Sour cream, for serving (optional)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper and lightly grease it with cooking spray or olive oil.
Step 2: Prepare the Potato Cake Mixture
- In a large mixing bowl, combine the mashed potatoes, shredded cheddar cheese, crumbled bacon, flour, egg, chopped green onions, garlic powder, onion powder, salt, and pepper.
- Mix until all ingredients are well combined and the mixture is smooth and sticky.
Step 3: Form the Potato Cakes
- Scoop about 1/4 cup of the potato mixture and shape it into a patty, about 1/2 inch thick.
- Place the formed patties onto the prepared baking sheet. Repeat until all the mixture is used up.
Step 4: Bake the Potato Cakes
- Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the bottoms of the potato cakes are golden brown.
- Flip each potato cake over and bake for an additional 10-15 minutes, or until both sides are crispy and golden.
Step 5: Serve
- Remove the potato cakes from the oven and let them cool for a few minutes.
- Serve warm, topped with sour cream and additional chopped green onions if desired.
Cooking Tips & Notes
- Leftover Mashed Potatoes: For the best results, use mashed potatoes that are firm and not too creamy or runny. If your mashed potatoes are too soft, add a little extra flour to help the mixture hold together.
- Shaping the Cakes: Wet your hands slightly to help shape the potato cakes without them sticking to your fingers.
- Cheese: Cheddar cheese is ideal, but you can also use mozzarella, Colby Jack, or a blend of your favorite cheeses.
Variations
- Spicy Potato Cakes: Add 1/2 teaspoon of cayenne pepper or finely chopped jalapeños for a spicy kick.
- Vegetarian Option: Omit the bacon and add sautéed mushrooms or extra cheese for a meat-free version.
- Herbs: Add chopped fresh herbs like parsley, chives, or thyme for extra flavor.
- Panko Coating: Coat the potato cakes in panko breadcrumbs before baking for an extra crispy exterior.
Frequently Asked Questions (FAQs)
1. Can I Make These Potato Cakes Ahead of Time?
Yes! You can form the potato cakes and refrigerate them on the baking sheet, covered, for up to 24 hours before baking. This makes them a convenient option for busy days.
2. How Do I Store Leftovers?
Store leftover potato cakes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) until warmed through.
3. Can I Freeze These Potato Cakes?
Yes, these potato cakes freeze well. Place the cooled potato cakes on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag. To reheat, bake in a preheated oven at 375°F (190°C) until heated through.
4. What Can I Serve With These Potato Cakes?
These potato cakes pair well with sour cream, ranch dressing, or even a spicy aioli. They make a great side dish for grilled meats, salads, or as a stand-alone snack.
Oven-Baked Loaded Mashed Potato Cakes are a perfect blend of creamy potatoes, savory bacon, and gooey cheese—all baked to crispy perfection. They are easy to make, versatile, and a great way to use up leftovers in a fun and delicious way. Whether you serve them as a side dish, a snack, or a party appetizer, these potato cakes are sure to be a crowd-pleaser. Try this recipe out, and make your next meal a comforting and tasty experience!
