Loaded Baked Potato Pancake for BSI

There must be a 101 different ways to prepare a potato. And I considered them all for this week's BSI assignment. My mind spun out of control with ideas - nothing was appealing to me as 'the one'. I finally decided to combine two cravings into one. A loaded baked potato meets a pancake and live happily ever after. This is an excellent use of mashed tater leftovers. A recipe isn't really needed and I feel silly for even posting one...





I made mashed red potatoes and left the skins on. The usual suspects went into the mash; butter, milk, salt, pepper and some chopped green onion to stand in for the chives, which are so closely related their almost discernible. I heated up a cast-iron skillet so the mashed potatoes would get a nice crust on the bottom. I buttered the skillet and piled on the taters, sharp white cheddar cheese, cornflake crumbs to help get a crispy top, and crumbled cooked bacon. I baked the loaded baby up for 20 minutes while the mouth-watering smells drove me crazy. Topped with copious amounts of sour cream they satisfied my every craving. It was the best of both worlds.

I'm sending this off to Christo of ChezWhat for BSI:Potato.






Loaded Baked Potato Pancake
(by Reeni)

Mashed Potatoes (about 1 and 1/2 pounds)
1/3 cup diced green onion or chives
12 ounce sharp cheddar cheese, shredded
cornflake crumbs
5-6 slices bacon, cooked and crumbled
Sour cream, for serving


Heat a large iron skillet on stove top and generously grease with butter or baking spray. Turn off heat and add the mashed potatoes in an even layer. Sprinkle with cheese, then cornflake crumbs, and bacon. Bake at 400 for about 20 minutes. Serve with sour cream.


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