A stack of loaded mashed potato cakes with a dollop of sour cream and green onions

Loaded Mashed Potato Cakes

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

Prep Time:

20 min

Cook Time:

20 min


20 - 24

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  • 1 Package Bob Evans Original Mashed Potatoes
  • 1 1/2 Cups mild cheddar cheese shredded
  • 1 Container mozzarella cheese shredded
  • 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)


  1. Combine the mashed potatoes, both cheeses, crumbled bacon, flour, garlic powder, green 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.
  3. Place the breadcrumbs in a shallow bowl and coat potato patties on both sides with breadcrumbs.
  4. 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.
  5. Let cool slightly before enjoying. Dip in either sour cream or ranch dressing.

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