You want an even layer that’s about 1/3 inch (1 cm) thick. Spread the mashed potatoes over top, coming to within 1/3 inch (1 cm) of the edge.

Place the flatbread on the baking tray.

sour cream or leftover hot gravy, to garnish.

3 tablespoons (45 mL) finely sliced green onion.

1/4 cup (60 mL) crumbled bacon bits (or vegan bacon bits).

1/2 cup (125 mL) grated cheddar (or vegan shredded cheese).

1 appetizer-sized flatbread (about 12 x 6 inches or 30 x 15 cm).

1 cup (250 mL) (approximately) leftover mashed potatoes.

If you enjoy this recipe, you might also like my baked potato chowder. 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. 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. 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. The flatbreads are super easy to prepare and take just moments to cook. This dish would make a fun ‘assemble-your-own’ station at a party. An ideal use for leftover mashed potatoes!

Potato flat bread