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:

Quickview
72k Calories
5g Protein
4g Total Fat
1g Carbs
4% Health Score
Limit These
Calories
72k
4%

Fat
4g
7%

  Saturated Fat
2g
15%

Carbohydrates
1g
0%

  Sugar
0.63g
1%

Cholesterol
52mg
18%

Sodium
206mg
9%

Get Enough Of These
Protein
5g
12%

Vitamin K
12µg
12%

Selenium
7µg
11%

Phosphorus
92mg
9%

Calcium
76mg
8%

Vitamin B2
0.13mg
7%

Vitamin B12
0.3µg
5%

Zinc
0.58mg
4%

Vitamin A
191IU
4%

Vitamin B6
0.06mg
3%

Vitamin B5
0.29mg
3%

Folate
11µg
3%

Vitamin B3
0.49mg
2%

Vitamin B1
0.04mg
2%

Potassium
77mg
2%

Iron
0.38mg
2%

Vitamin D
0.28µg
2%

Magnesium
7mg
2%

Vitamin C
1mg
1%

Vitamin E
0.19mg
1%

Copper
0.02mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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