Loaded Mashed Potato Bake

Use up leftover mashed potatoes in the most delicious way possible, with this mashed potato bake casserole loaded with bacon, cheese and sour cream!

Thanksgiving is one of my favorite holidays, but with a gathering of just six people, we’re often stuck with quite a bit of leftovers after the big meal, especially when it comes to turkey and mashed potatoes. Even the smallest turkey feeds way more than six people, and for some reason, I find it impossible to make a small batch of mashed potatoes.

So, I like to try to get creative with the leftovers, especially the mashed potatoes. While you can simply reheat mashed potatoes, or even make mashed potato croquettes, my favorite way to serve leftover mashed potatoes a second time is this Loaded Mashed Potato Bake.

How long are leftover mashed potatoes good for in the fridge?

As long as the leftover mashed potatoes are refrigerated promptly (no more than 2 hours after serving), cooked potatoes will last about 3 or 4 days.

How do you reheat leftover mashed potatoes?

While they can be reheated in the microwave, my favorite way is to simply place them in a casserole dish, cover it with foil, and baked at 350 degrees F until they are completely heated through. And why not add some extra flavor before you reheat? That’s where this Loaded Mashed Potato Bake recipe comes in.

What can you put in leftover mashed potatoes for flavor?

I’m so glad you asked! My favorite flavorings are the ones I’ve added to this Loaded Mashed Potato Bake:

• sour cream
• garlic powder
• sharp cheddar cheese
• bacon
• green onion
• red onion
• parsley
• crushed cheese crackers on top!

Loaded Mashed Potato Bake

Yield: 4 servings

Use up leftover mashed potatoes in the most delicious way possible, with this mashed potato bake casserole loaded with bacon, cheese and sour cream!

Print Recipe

Ingredients:

• Nonstick cooking spray
• 1/4 cup coarsely crushed cheese crackers
• 1 tablespoon unsalted butter
• 2 cups mashed potatoes (leftover or fresh)
• 1/3 cup sour cream
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 4 ounces shredded sharp cheddar cheese
• 4 slices cooked bacon, crumbled
• 1 green onion, thinly sliced
• 1/4 cup finely chopped red onion
• 1 tablespoon chopped fresh parsley

Directions:

1. Preheat oven to 350 degrees F. Spray small casserole dish with nonstick spray. In small bowl, combine crackers and butter.
2. If using leftover potatoes, heat them in microwave 1 minute to soften. Add sour cream, garlic powder and pepper; stir until well combined. Reserve 2 tablespoons each cheese and bacon. Add onions, parsley and remaining cheese and bacon to potatoes; stir until well combined.
3. Transfer mixture to prepared casserole dish and sprinkle with cracker mixture and reserved bacon and cheese. Bake 25 minutes or until heated through.

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