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.
- 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
- 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.