In a large mixing bowl, add your cold or freshly made mashed potatoes, shredded cheddar cheese, all-purpose flour, crispy bacon crumbles, melted butter, sliced green onions, garlic powder, sour cream, and a beaten egg. Sprinkle in a pinch of salt and pepper to taste. Mix everything together thoroughly until well combined, ensuring there are no dry patches from the flour.

After mixing, assess the texture of your Loaded Mashed Potato Cakes mixture. If it feels too wet and difficult to shape, slowly add more flour, about a tablespoon at a time, until the mixture holds together yet remains pliable.

Lightly dust your hands with flour to prevent sticking, then scoop portions of the mixture and shape them into round patties about ½ inch thick. Lay the formed patties on a floured surface.

In a large skillet, pour enough vegetable oil to cover the bottom, about ¼ inch deep, and heat it over medium heat. Test the oil by dropping in a small piece of the potato mixture—if it sizzles, it’s time to start frying.

Carefully place the formed potato cakes into the skillet, ensuring not to overcrowd the pan. Fry for about 5-7 minutes on each side, or until they develop a beautiful golden-brown crust.

Once the Loaded Mashed Potato Cakes are golden and crispy on both sides, use a slotted spatula to transfer them to a plate lined with paper towels to absorb any excess oil. Serve hot, garnished with additional sour cream and a sprinkle of fresh green onions or chives.