Add shredded cheddar cheese, chopped green onions, chopped cooked bacon, sour cream, salt, and pepper to the mashed potatoes. Mix until well combined.
Scoop about 2 tablespoons of the potato mixture and shape it into a small patty. Repeat with the remaining mixture to make more potato cakes.
Place the flour, beaten eggs, and breadcrumbs in separate shallow bowls.
Dredge each potato cake in flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs, pressing gently to adhere.
Heat vegetable oil in a large skillet over medium heat.
Carefully place the coated potato cakes in the hot oil and fry until golden brown and crispy on both sides, about 3-4 minutes per side.
Remove the potato cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
Serve the Stuffed Potato Cakes hot, garnished with additional chopped green onions and a dollop of sour cream on top, if desired.
Get ready to enjoy the crispy exterior and cheesy interior of these irresistible Stuffed Potato Cakes!
Stuffed Potato Cakes
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