Baked Cheesy Potato Cakes with Bacon

Boil potatoes in salted water until tender, about 10–15 minutes. Drain and mash. Add sour cream, onions, cheddar cheese and season with salt and pepper. Mix lightly just enough to combine everything together.

Preheat oven to 400ºF and line a baking sheet with parchment paper.

Divided potato mixture into 4 balls. Flatten each ball into a 2-inch high potato cake and loosely wrap with bacon. Secure bacon with a toothpick. It is important for the bacon to be loosely wrapped because the potatoes will expand.

Place half the bread crumbs on a plate and dip potato cake bottom into the crumbs. Place cakes on a prepared baking sheet.

Combine remaining bread crumbs with Parmesan cheese. Using a fork roughen the tops of cakes and sprinkle with the breadcrumb-cheese mixture.

Bake for 30–35 minutes, or until lightly browned on top and bacon is crispy. Allow potato cakes to set for 10 minutes before serving.