Mashed Potatoes Twice Baked

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Last weekend I decided I needed to cook the turkey breast in our freezer.  I know it was only 2 weeks before Thanksgiving but I thought it would be fun to have a few friends over and have a Thanksgiving dinner with them.  For the meal I made a turkey breast, rosemary mashed potatoes, stuffing, and peach pie for dessert.  Since there were only 4 of us we had plenty of leftovers for the next day.

Twice Baked Mashed Potatoes

This was the perfect opportunity to come up with a way to re-purpose the leftovers.  I looked at the stuffing but couldn’t think of anything to make with it.  I started thinking of things to do with mashed potatoes and realized they would be great twice baked.

Enter twice baked mashed potatoes.  The mashed potatoes are mixed with cheese, bacon, chives, and vegetables then baked in muffin cups to make individual portions.  My husband loved that I re-purposed our leftovers into a delicious new side dish.  The potatoes were cheesy and slightly smokey from the bacon.  They had a whole new dimension to them and we both really enjoyed them.

Mashed Potatoes Twice Baked (adapted from
4 c. mashed potatoes
4 slices bacon
1/2 c. onion, chopped
1/2 c. red pepper, chopped
2 garlic cloves, minced
1 c. cheddar cheese
1/2 t. salt
1 t. black pepper
1 t. paprika
4 chives, sliced on a diagonal

Easy Twice Baked Mashed Potatoes

1.  Preheat the oven to 375 degrees.  Spray a muffin tin with cooking spray.

2.  Cook the bacon in a medium skillet until it is browned on both sides.  Remove from the pan and drain on paper towels.  Once drained crumble the bacon.

3.  Remove all but 1 tablespoon of bacon grease from the skillet.  Add the onion and red pepper and saute for 3-4 minutes over medium heat.  Add in the garlic and saute for an additional minute.

Twice Baked Mashed Potatoes made in muffin cups!

4.  In a large bowl combine the mashed potatoes, red pepper mixture, the crumbled bacon,  and half of the cheese.  Mix well.  Stir in the salt, pepper, and paprika.

5.  Spoon the mashed potatoes into the muffins cups so that they are full.  Top off with remaining cheese.

6.  Bake for 15-20 minutes or until the cheese is melted and the edges are browned.  Remove from oven and top with sliced chives.

Twice Baked Mashed Potatoes

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  1. My sister makes a casserole that’s very similar–and in all these years, it never occurred to me that we could just use leftover mashed potatoes! Of course, it could be that we never have enough leftover to do this lol

  2. You know one of the best thing about this week’s theme for me is that I see some many opportunities to use the bunch of groceries I inevitably purchase, but only end up using a little of here or there. I say that b/c I love the use of bacon in this great looking recipe! Yum!

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