This post is sponsored by the Idaho Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Potatoes are the little black dress of food. You can dress them up or go for casual Friday. They always in style. When I normally eat these versatile tubers, I roast or grill them with just a bit of salt, pepper, and olive oil. However, when I want to make my taste buds dance,I opt for these cheesy bacon potato patties with avocado cream.
Crispy on the outside and creamy on the inside, these cheesy bacon potato patties take a little planning to make. I promise they’re totally worth it! I made them during my mother-in-law’s visit and she could barely wait until I finished photographing them. I think she almost cried when we ate them all.
Serve them as an appetizer the next time you entertain guests. Or just make a stack of them to devour all by yourself. I promise, I won’t tell anyone!
I’ve tried this recipe with different types of potatoes, but the brown-skinned russet (baking) potatoes work the best. You want a potato that’s starchier so they can fry up nice and crispy. While I prefer gold or fingerling potatoes for roasting, russets are a good all-around potato. For more info on the when to use different types of potatoes, check out this infographic from Idaho® potatoes.
This recipe is easy to make. You can even invite your kids to help you mash the potatoes; mix in the cheese, chives, and bacon; and shape the patties. The frying part should be left to adults or older children.
Don’t skimp on allowing the potatoes to cool after you cook and mash them. You don’t want the cheese to melt until the patties hit the skillet. The same when shaping your patties. I put them back in the fridge for 15-20 minutes until they were cool and firm.
TIP: Chilling the patties is the secret to keep them from falling apart when you fry them.
While you can’t go wrong with cheese and bacon in your potatoes, the tangy avocado cream completes the dish. Plus the light green cream is the accessory that turns our patties from day to night (to continue with our little black dress analogy). If you have leftover avocado cream, plop a spoonful on some baked potatoes!
Make a double (or triple) batch so you can freeze them for a quick appetizer. Cool and freeze the crispy patties on a baking sheet for 15-20 minutes before putting them in a container. Reheat in the oven at 350F for 10-15 minutes until crisp. I recommend making the avocado cream right before you eat it.
I think I’m going to follow my own advice and make a double batch for our next in home movie night!
- 3 medium Idaho® russet potatoes, peeled and cut into 2” pieces (approx 2 pounds)
- 1 tsp salt
- 2 oz freshly shredded extra sharp cheddar cheese (approx 1 cup loosely packed)
- 3 strips of cooked bacon, finely chopped
- 2 T of fresh chives, finely chopped
- ½ tsp ground black pepper
- 1 tsp salt
- vegetable oil
- 1 ripe avocado, pitted and skinned
- ¼ c of plain Greek yogurt
- ¼ c fresh lime juice
- salt and pepper
- finely chopped tomato for garnish (optional)
- Place 1 tsp of salt with potatoes in medium saucepan. Bring to a boil, then reduce to simmer. Cook for 15 minutes or until fork tender. Drain potatoes. Place potatoes in a bowl and mash with potato masher. Set in fridge until cool, approximately 20-30 minutes.
- Once potatoes are cool, add shredded cheese, bacon, chives, 1 tsp salt,and black pepper to the potatoes. Mix until combined.
- Scoop ¼ cup of the mixture and gently shape into patties about 2” across. Set on a plate or cookie sheet lined with wax paper or parchment. Once patties are shaped, place in the fridge to chill for 15 minutes.
- In a large, nonstick skillet, pour enough olive oil to coat the skillet. Heat over medium high heat until the oil starts to shimmer. Gently place the chilled patties into the oil, careful not to crowd the skillet. Fry the patty for 5-7 minutes or until golden and crispy. Flip and fry the other side.
- Once done, remove and place on a wire rack with a paper town underneath to catch excess oil. Do not place directly on paper towels as this will make the patties soggy. Make avocado cream while patties cool.
- To make avocado cream: Add avocado, sour cream, lime juice, 1 tsp salt and ½ tsp pepper to a blender or food processor. Blend until creamy and smooth. Add more sat or pepper as needed.
- Spoon avocado cream onto each cheesy bacon potato patty. Garnish with chives, chopped tomato (optional), and freshly ground pepper.
For more info about Idaho® potatoes visit their website. Follow them on Twitter, Facebook, and Instagram. They also have lots of potato recipes on their Pinterest board!
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Want more recipes? Here’s what my fellow Sunday Supper bloggers have created:
- 10 Potato Toppings by Sunday Supper Movement
- Baby Duchess Potato Bites by Cosmopolitan Cornbread
- Bacon and Blue Cheese Stuffed Potatoes by That Skinny Chick Can Bake
- Broccoli Cheddar Stuffed Potato Skins by Alida’s Kitchen
- Cheesy Bacon Potato Patties with Avocado Cream by I’m Not the Nanny
- Cheesy Taco Potato Bites by Flavor Mosaic
- Fully Loaded Baked Potato Skins by Serena Bakes Simply From Scratch
- Honey Sriracha Fries with Crème Fraiche by Whole Food | Real Families
- Indian Spiced Potato Pastry Shells by Soni’s Food
- Loaded Baked Potato Stuffed Mushrooms by Amee’s Savory Dish
- Loaded Baked Potato Dip by Life Tastes Good
- Mini Potato Crab Cakes by Magnolia Days
- Potato and Chorizo Bites by Family Foodie
- Purple Potato Puffs by Bobbi’s Kozy Kitchen
- Smoky Paprika Potato Kebabs with Bacon and Blue Cheese Dip by Food Done Light
- Smoky Potato Pie Cups by Cindy’s Recipes and Writings
- Spanish Potato Skewers with Paprika Dipping Sauce by Rhubarb and Honey
- Spiralized Shoestring Garlic Truffle Fries with Aioli by The Wimpy Vegetarian
- Two-Bite Potato Salad Cups by Shockingly Delicious
- Waffled Twice Baked Potato Pancake Bites by A Kitchen Hoor’s Adventures
- Window Pane Potato Chips by Grumpy’s Honeybunch