Twice-Baked Potato Cakes

By Nanatimesthree

Ingredients

• 3 quarts water
• 1 tablespoon plus 1 teaspoon salt, divided
• 2 pounds Yukon gold potatoes, cubed
• 1/2 cup butter, softened
• 3 cups shredded sharp cheddar cheese
• 1/2 cup chopped green onion
• 1/4 cup heavy whipping cream
• 1 large egg, lightly beaten
• 2 teaspoons garlic powder
• 1/2 teaspoon black pepper
• 3 cups panko crumbs
• Olive oil
• Garnish: sour cream, shredded cheese, bacon, chopped green onion

Details

Cooking time 60mins

Preparation

Step 1

In a large saucepan, combine water, 1 tablespoon salt, and potatoes. Bring to a boil over medium-high heat; cook for 10 to 15 minutes, or until fork-tender. Drain potatoes well, and return to saucepan. Add butter. Using a potato masher, mash potato mixture until butter is melted. Add cheese, green onion, cream, egg, garlic powder, remaining 1 teaspoon salt, and pepper, stirring to mix well. Stir in panko. Refrigerate mixture for 1 to 2 hours, or until chilled.

Preheat over to 200. Using an ice-cream scoop, scoop potato mixture, and place on a baking sheet. Form each scoop into a 1/2 inch thick patty. Line a large rimmed baking sheet with paper towels. In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat. Cook potato cakes, in batches, covered with a lid, for 4 to 5 minutes on each side, adding more olive oil with each batch, if needed. Do not overcrowd pan. Drain on paper towels. Keep in warm oven until ready to serve. Garnish as desired.