Spray a large nonstick skillet with nonstick spray and set over medium-high heat.

Add the bacon and cook until crisp, 3 to 4 minutes.

Remove the bacon from the skillet, keeping the drippings in the skillet.

Remove the skillet from the heat.

Chop the bacon and reserve.

Place the potatoes and garlic in a large pot with enough water to cover by 2 inches and bring to a boil.

Reduce the heat and simmer until fork-tender, about 20 minutes.

Drain the potatoes and garlic.

Return the potatoes and garlic to the pot.

Mash with the broth, yogurt, salt and pepper until smooth.

Stir in 1/2 cup panko, the cheese, scallions and reserved bacon.

Shape the mixture into eight 3-inch patties.

Place the remaining 3/4 cup panko in a shallow dish and dredge the patties in the crumbs.

Heat the bacon drippings in the skillet over medium-high heat.

Add half the potato cakes to the skillet and cook until browned and crisp, 3 to 4 minutes per side.

Carefully transfer the cooked potato cakes to a serving platter.

Repeat the cooking process with the remaining potato cakes.

Serve hot.