Leftover Mashed Potato Bake
Leftover Mashed Potato Bake takes roughly 45 minutes from beginning to end. One serving contains 118 calories, 8g of protein, and 5g of fat. This recipe serves 8. For 43 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. It is brought to you by Fountain Venue Kitchen. It is a good option if you're following a gluten free diet. If you have cooked bacon, eggs, greek yogurt, and a few other ingredients on hand, you can make it. It will be a hit at your Thanksgiving event. 13 people have tried and liked this recipe. It works well as a side dish. With a spoonacular score of 38%, this dish is not so great. Similar recipes are Leftover Mashed Potato Soup, Leftover Mashed Potato Puffs, and Loaded Leftover Mashed Potato Balls.
Servings: 8
Ingredients:
4 slices bacon, cooked and crumbled
2 eggs
1/2 cup sour cream or plain Greek yogurt
Optional garnish: chopped parsley or sliced green onions
1/4 teaspoon each kosher salt and freshly ground black pepper (use 1/2 teaspoon salt if leftover potatoes are not well seasoned)
1/2 teaspoon onion powder (optional)
3-1/2 to 4 cups leftover mashed potatoes
1/2 cup grated sharp cheddar cheese
Equipment:
baking pan
mixing bowl
whisk
oven
frying pan
Cooking instruction summary:
Preheat the oven to 350 degrees F, and grease an 8-inch square baking dish or 9-inch round pie plate*.In a mixing bowl, whisk the eggs, and then stir in the Greek yogurt. Stir in the onion powder, salt and pepper.Add the potatoes, and stir to combine. As cold, leftover potatoes can be rather stiff, I find it easiest to combine the potatoes into the egg mixture by mashing and stirring with a dinner fork.Spread the mixture evenly in the prepared baking dish, and sprinkle with the bacon and cheese.Bake 20 minutes, give or take 5 minutes (depending on oven, pan dimensions, and starting consistency of potatoes), or until the potatoes are just set in the center.Garnish with the parsley or green onions, if using.
Step by step:
1. Preheat the oven to 350 degrees F, and grease an 8-inch square baking dish or 9-inch round pie plate*.In a mixing bowl, whisk the eggs, and then stir in the Greek yogurt. Stir in the onion powder, salt and pepper.
2. Add the potatoes, and stir to combine. As cold, leftover potatoes can be rather stiff, I find it easiest to combine the potatoes into the egg mixture by mashing and stirring with a dinner fork.
3. Spread the mixture evenly in the prepared baking dish, and sprinkle with the bacon and cheese.
4. Bake 20 minutes, give or take 5 minutes (depending on oven, pan dimensions, and starting consistency of potatoes), or until the potatoes are just set in the center.
5. Garnish with the parsley or green onions, if using.
Nutrition Information:
covered percent of daily need
