Loaded Mashed Potato Cakes

Loaded Mashed Potato Cakes

Serves: Serves 20 - 24

Prep Time: 20 mins

Cook Time: 20 mins

These mashed potato cakes are cheesy, creamy, and will surely become an instant family classic


  • 1 pkg. Bob Evans Original Mashed Potatoes
  • 1 1/2 cups shredded mild Cheddar cheese
  • 1 container shredded mozzarella cheese
  • 3 slices bacon, cooked crisp and crumbled
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 2 green onions, chopped
  • 1 large egg
  • 1/2 cup Italian breadcrumbs
  • 2-3 tablespoons vegetable oil, for frying
  • sour cream (optional topping)
  • ranch dressing (optional topping)
  • chopped green onions (optional topping)
Loaded Mashed Potato Cakes


  1. Combine the mashed potatoes, both cheeses, crumble bacon, flour, garlic powder, onions and egg in a large bowl and stir to combine. Chill the mixture, covered, for about 15 minutes, up to 24 hours.
  2. Use an ice cream scoop with a trigger release handle to scoop potato mixture into small 2 inch rounds. Shape the rounds into 1/3 inch thick patties using your hands. Place the breadcrumbs in a shallow bowl and coat potato patties on both sides with breadcrumbs.
  3. Lightly oil the bottom of a cast iron or non-stick pan with the vegetable oil over medium-high heat. Cook the potato patties for 3 to 4 minutes per side, until golden brown, and then place on a paper towel lined plate. Let cool slightly before enjoying. Dip in either sour cream or ranch dressing.

Nutritional Information

The action values may vary due to portion size, preparation of product, additional condiments and substitution of ingredients.

Allergen Information

Different products may contain allergens such as milk, wheat, egg, soy, peanuts tree nuts, fish and shellfish. If you are sensitive to allergens, always check the labels before use.

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