In a large mixing bowl, combine your leftover mashed potatoes with shredded cheddar cheese, all-purpose flour, cooked bacon, melted butter, chopped green onions, garlic powder, egg, sour cream, salt, and pepper. Mix thoroughly until all the ingredients are well incorporated, creating a homogenous mixture that holds together.

Dust your hands lightly with flour to prevent sticking, then scoop out portions of the mashed potato mixture. Shape each portion into a patty, about 3-4 inches in diameter and an inch thick. You should form around 8 to 10 patties.

Heat a generous amount of vegetable oil in a large skillet over medium heat, approximately 2-3 tablespoons should do. Allow the oil to heat for about 2 minutes until it shimmers slightly.

Carefully place a few patties into the hot oil, ensuring not to overcrowd the pan. Fry each Loaded Mashed Potato Cake for about 5-7 minutes on one side until they turn golden brown and crisp.

Once they are golden on the first side, gently flip the patties over using the spatula. Cook for another 5-7 minutes on the other side until they are equally golden and crispy.

Once fried, carefully remove the Loaded Mashed Potato Cakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil. Allow them to cool slightly.

Serve the Loaded Mashed Potato Cakes hot, garnishing with additional sour cream and chopped green onions or bacon bits for extra flavor.