Twice-Baked Mashed Potatoes
Here at The Kitchen Bucket List, we love having leftovers to make an even tastier dish. Especially when it is light, fluffy, and dreamy mashed potatoes. Our seasoning adds freshness to our twice-baked mashed potatoes.
Equipment
- Mixing Bowl
- Air Fryer
- Danish dough whisk or hand mixer
Ingredients
- 3 cups leftover mashed potatoes
- 1 teaspoon garlic powder (or onion powder)
- 1 teaspoon celery seed
- ¼ cup sour cream
- ½ cup shredded Colby Jack cheese, divided (¼ cup mixed with the potatoes and ¼ cup for toppings)
- ½ cup divided bacon bits or 6 strips of cooked bacon crumbled into pieces (¼ cup mixed with the potatoes and a ¼ cup for toppings)
Instructions
Prepare and Mix
- Butter 3 ramekins, set aside.
- In a large mixing bowl combine leftover mashed potatoes with the garlic powder and celery seeds. Mix until combined.
- Add in the sour cream, ¼ cup shredded cheese, and ¼ cup bacon bits. Mix until all ingredients are blended.
- Divide the potato mixture equally into 3 ramekins.
Air Fry and get Cheesy
- Cook in the air fryer on the manual setting at 350 degrees F. for 5 minutes.
- Remove the basket from the air fryer.
- Sprinkle the remaining cheese evenly on each ramekin with the bacon bits.
- Place the basket back in the air fryer and cook for an additional 4 minutes or until the cheese is nicely melted to your liking.
- Serve and Enjoy!
Notes
- This recipe was done with a 5.8 qt basket-style air fryer. It is a good baseline to reference if you are using a different type. If you are using a different type your time and temperature may vary.
- The ramekins I used are 4 inches in diameter.
