Grate two zucchini on the large holes of a box grater.
Place grated zucchini in a bowl, add a pinch of salt and let sit for 10 minutes. Liquid will begin to pool at the bottom of the bowl. Drain away excess liquid. Then, use paper towels to squeeze and remove any excess moisture left on the zucchini.
Next, wrap a washed russet potato in a damp paper towel. Microwave on high for 6-8 minutes or until the center is cooked.
Then let it cool, peel, and place in a large mixing bowl.
Add squeezed zucchini, baked potato, cooked bacon, grated cheese, sour cream , chopped green onions, one egg, breadcrumbs, salt, and pepper to the mixing bowl.
Mix all of the ingredients together until they are well combined and create a smooth batter.
Heat a skillet on medium and add 3-4 tablespoons vegetable oil to the pan or enough oil to leave a light coating on the entire bottom of the pan.
When the oil is hot, form batter into 3" patties that are about a half inch thick and lay them in the pan to cook.
Cook for 3-4 minutes on each side.
Place on a few sheets of paper towel to soak up any excess oil.
Serve with chopped Green Onion Dip.