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Crispy Cheesy Stuffed Potato Cakes are a delightful fusion of comfort food and gourmet indulgence, making them a favorite in households and restaurants alike. These golden-brown cakes are not just visually appealing but also offer a tantalizing combination of flavors and textures that leave a lasting impression on anyone lucky enough to take a bite. Imagine the crispiness of the outer layer giving way to a warm, cheesy center filled with creamy goodness—it's a culinary experience that never disappoints.

Stuffed Potato Cakes

Dive into the delicious world of Crispy Cheesy Stuffed Potato Cakes! These golden-brown delights combine a crunchy exterior with a gooey, cheesy center that melts in your mouth. Perfect as appetizers, snacks, or sides, they can be easily customized with various fillings. Discover the simple steps to create these mouthwatering treats, and impress your family and friends with your cooking skills. Get ready to make a dish that everyone will love!
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Ingredients
  

4 medium-sized russet potatoes, peeled and cubed

1 cup shredded sharp cheddar cheese

1/2 cup cream cheese, softened

1/2 cup green onions, chopped

1/2 cup cooked bacon, crumbled (optional)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs (panko for extra crunch)

Vegetable oil, for frying

Instructions
 

Boil the Potatoes: Place the cubed potatoes in a pot of salted water and bring to a boil. Cook until fork-tender, about 15 minutes. Drain and let cool slightly.

    Mash the Potatoes: In a large bowl, mash the cooked potatoes until smooth. Add the cream cheese, garlic powder, onion powder, salt, and pepper. Mix well until fully combined.

      Add Fillings: Fold in the shredded cheddar cheese, chopped green onions, and crumbled bacon (if using) into the potato mixture. Ensure the filling ingredients are evenly distributed.

        Shape the Cakes: With clean hands, take a scoop of the potato mixture and form it into a patty about 1/2 inch thick. Repeat until all the mixture is shaped into cakes.

          Prepare for Coating: Set up a breading station. Place flour on a plate, beaten eggs in a bowl, and breadcrumbs on another plate.

            Bread the Cakes: Dip each potato cake into the flour to coat, shaking off the excess. Then, dip it in the beaten eggs, and finally, coat it with breadcrumbs. Make sure each cake is evenly covered.

              Fry the Cakes: In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. Once hot, carefully place a few potato cakes in the skillet (do not overcrowd). Fry for about 3-4 minutes on each side until golden brown and crispy. Adjust the heat as necessary to avoid burning.

                Drain and Serve: Use a slotted spoon to transfer the fried cakes to a paper towel-lined plate to drain the excess oil. Serve warm with sour cream or your favorite dipping sauce.

                  Prep Time, Total Time, Servings:

                    20 minutes | 50 minutes | 4 servings