As usual I had to come up with something to use up last
night's mashed potato. I had a courgette
(zucchini) and a capsicum (bell pepper), so I halved the capsicum and the
courgette and hollowed the seeds out a bit.
I also removed the white bits and seeds from the capsicum.
I cooked the courgette and capsicum in a moderate oven
for about 15 minutes.
I then spooned in the mashed potato and then grated a
bit of good parmesan cheese over them.
I finished these off in the oven – they weren't quite
as golden brown as they could have been but my patience ran out. And they tasted just fine as they were.
Although I rarely have mashed potatoes left over, this looks like a tasty way to use them. ;-)
ReplyDeleteI like this idea. I have leftover potatoes some times but I use the, to fry up with breakfast. I like this idea. The cheese is a nice touch too.
ReplyDeleteGreat idea for using up the potatoes. I'll have to remember that.
ReplyDeleteYum! We don't have mashed potatoes much anymore (sad face) but this sounds like a great variation on the double-stuffed baked potato!
ReplyDeleteI almost want to make extra mashed potatoes just to try this. Mixed with lots of butter, topped with cheese, yes!
ReplyDeleteSuch a clever way to use up leftover potatoes and vegetables .
ReplyDeleteThat sounds really good!
ReplyDeleteWhat a great idea.
ReplyDeleteI would have never thought to use mashed potatoes in these two veggies.
THANKS.
Forgot to put notify me so I am writing again.
ReplyDeleteYou can trash this comment if you like. :)