Name: Crispy Baked Potato Cakes
Yield: 4 servings
Ingredients: 3 medium-sized Russet potatoes (roughly peeled and cut into large chunks (I like to leave some skin on)); 1 cup shredded cheddar cheese; 1/2 cup Greek yogurt + more for serving; 1 large egg; 1/2 cup almond flour; 2 cloves garlic (minced); 2 tbsp green onion (chopped + more for serving); 1 tsp Kosher salt; 1 tsp pepper; 1 tsp garlic powder; 1/2 tsp paprika; 4 slices of bacon; Avocado oil for frying

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Who doesn’t love a cheesy potato?! My Crispy Baked Potato Cakes are everything you love about a loaded baked potato, but instead you get a little of everything in one seriously delicious, cheesy, crispy bite. I basically just took a loaded baked potato, mashed it up with a couple binding ingredients so it didn’t fall apart, pan fried it, then added even MORE toppings. Because the toppings are low key the best part am I right?? Put these on your “to make” list ASAP!!!

Crispy Baked Potato Cakes

Servings 4 servings

Ingredients

3 medium-sized Russet potatoes roughly peeled and cut into large chunks (I like to leave some skin on)
1 cup shredded cheddar cheese
1/2 cup Greek yogurt + more for serving
1 large egg
1/2 cup almond flour
2 cloves garlic minced
2 tbsp green onion chopped + more for serving
1 tsp Kosher salt
1 tsp pepper
1 tsp garlic powder
1/2 tsp paprika
4 slices of bacon
Avocado oil for frying

Instructions

Place the peeled and cut potatoes into a large pot. Add cold water to the pot until the potatoes are covered by about an inch. Add a pinch of salt.
Turn the heat to high until the water begins to boil. Reduce the heat to low and cover until potatoes are soft, about 20 minutes.
Mash the potatoes with a fork or masher, leaving some chunks. Don’t over mash these!
Place bacon strips on a baking sheet and place in a cold oven. Set the heat to 425 and cook until crispy (20-25 min). Place on a paper towel to remove excess grease then chop into bits. Set a small amount aside to sprinkle on top once the cakes are finished!
In a large bowl, combine the mashed potatoes, cheese, Greek yogurt, egg, almond flour, garlic, green onion, seasonings and bacon bits with a large spoon or rubber spatula. Refrigerate for 30 minutes to one hour.
Form 1/3 cup of the mixture at a time into a “cake” shape and set aside on a large plate.
Heat a large skillet over medium heat. Add enough avocado oil to coat the pan. Once the oil is hot, add in your potato cakes, being careful not to overcrowd the pan. Fry for about 3-4 minutes on each side, until golden and crispy.
Top with a dollop of Greek yogurt, chives, and bacon bits.