Fully loaded mashed potato flatbread

An ideal use for leftover mashed potatoes!

This dish would make a fun ‘assemble-your-own’ station at a party. The flatbreads are super easy to prepare and take just moments to cook. They’re easiest to make if your mashed potatoes are smooth and not too stiff; beat a little milk or water into the potatoes to thin them out just a little, if necessary. It’s easy to make this dish vegetarian by omitting the bacon (or substituting with coconut bacon); you can also switch up the grated cheese and sour cream for vegan version if you wish. Flatbreads are available in the bread section of most large grocery stores; you can use naan, pita bread or even pizza rounds if you prefer. If you enjoy this recipe, you might also like my baked potato chowder.

Ingredients

  • 1 cup (250 mL) (approximately) leftover mashed potatoes
  • 1 appetizer-sized flatbread (about 12 x 6 inches or 30 x 15 cm)
  • 1/2 cup (125 mL) grated cheddar (or vegan shredded cheese)
  • 1/4 cup (60 mL) crumbled bacon bits (or vegan bacon bits)
  • 3 tablespoons (45 mL) finely sliced green onion
  • sour cream or leftover hot gravy, to garnish

Method

  • Preheat oven to 350F. Line a baking tray with parchment paper.
  • Place the flatbread on the baking tray. Spread the mashed potatoes over top, coming to within 1/3 inch (1 cm) of the edge. You want an even layer that’s about 1/3 inch (1 cm) thick.
  • Sprinkle the grated cheese evenly over top, followed by the bacon bits and green onions.
  • Flatbreads can be assembled to this point and refrigerated for up to 12 hours
  • Bake until cheese is melted and bubbling, about 10 – 12 minutes (a few minutes longer if they’ve been resting in the fridge).
  • Remove from oven, garnish with sour cream or gravy (if using), then slice and serve hot.

Makes one flatbread; recipe can easily be multiplied.

 

About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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2 Responses to Fully loaded mashed potato flatbread

  1. Pingback: Show your leftovers some love! | Constantly Cooking

  2. Pingback: Potato recipe roundup | Constantly Cooking

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