Fully Loaded Potato Skin Cakes

THIS RECIPE NEEDED A PRETTY-PICTURE UPDATE.
THESE WERE SOOOOOO GOOD.

Ingredients:

12 slices of bacon
2 lbs Yukon Gold potatoes, peeled & cubed
4 cloves garlic
1 1/2 cups shredded old cheddar cheese
3 green onions, thinly sliced
Pepper to taste
1 egg, lightly beaten
1/3 all-purpose flour
1/3 vegetable oil (approx)
Sour cream & salsa (optional)

* Cook bacon in skilled over medium-high heat, turning occasionally, for about 8 min or until crispy. Drain on paper-towel-lined plate; set aside
* Place potatoes and garlic in large pot of cold water and bring to boil. Boil for about 20 min or until tender. Drain well & return to pot. Using potato masher, mash potatoes & garlic and let cool slightly
* Add cheese to pot & mash to combine. Crumble bacon and stir into potatoes.
* Add green onions & peeper to taste. Add egg & flour and stir until smooth & thick.
* Dust hands lightly with flour and, using 1/2 c of mixture, for patties 1/2" thick and about 2" wide and place on parchment-paper-lined baking sheet.
* Heat some of the oil in large nonstick skillet over medium-high heat and fry patties in batches, about 3 min. per side, turning once gently with spatula or until golden and crispy. Place on paper-lined plate.
* Arrange cakes on platter and serve with sour cream & salsa if desired.

NOTE: Can be made ahead and then warmed for 10 min. in a oven preheated to 375 F before serving.