Does the thought of re-warming baked potatoes for dinner again make you feel like a culinary couch potato? Don't despair, there are plenty of things you can do with those baked potato leftovers. From breakfast, to appetizers, to main course meals, get ready for some winning tater transformations.
Breakfast burritos are a wonderful way to use up your leftover baked potatoes. Chop up some onion and bell pepper and begin sautéing with olive oil, or use bacon grease for extra flavor. Meanwhile, cube your potatoes and add to the mix, stir-fry until potatoes are lightly browned. Remove mixture from pan but keep warm while you quickly scramble some eggs in the same pan. Roll up eggs, potato mixture, cheese and salsa in a flour tortilla and enjoy. Try adding cooked sausage or bacon, or spice it up with some chorizo.
Using the same idea from the breakfast burritos, make a quick potato skillet dish that can rival any from your favorite breakfast joint. Cook some sausage, ham, bratwurst, chorizo, or bacon first in a large (preferably cast-iron) skillet. Add your baked potato cubes and any combination of chopped onion, peppers, mushrooms, herbs, even tomatoes and spinach! Season with salt and pepper, your favorite spices, top with cheese and maybe a fried egg and you’ll have a breakfast or brunch that will keep you going strong all day.
Potato skins are a favorite appetizer at many restaurants, but you can easily make them at home with your leftover baked potatoes. Heat oven to 450 degrees. Begin by halving the potatoes horizontally and scooping out the majority of the soft potato, leaving only a thin layer (about 1/4 inch) of flesh on the skin. Brush skins inside and out with canola oil and sprinkle with salt and pepper. Place on a broiler pan and cook 10 minutes each side. Remove from oven and fill the inside with 1/2 the reserved potatoes, cheddar cheese and crumbled bacon. Broil for about 2 minutes - but keep an eye on it because all broilers are different - until cheese is melted and bubbly. Remove and top each slice with a dollop of sour cream and some chives or chopped green pepper. Delicious! This method will make very crispy skins, if you prefer yours softer, lessen the pre-broil baking time, or skip it all together and just broil the filled skins.
If you make the potato skins - don’t throw away the flesh! Save it to add to your favorite corn chowder recipe, mash and thicken any number of soups, or try this easy baked potato soup. If you’re cooking for 2 people, use 1 potato and adjust recipe to that standard. Cook 2 slices bacon in a large saucepan until crispy. Remove and save 1 tablespoon of the drippings to saute 1/2 a small onion and 1 tsp minced garlic until onions are translucent and tender. Stir in 2 tablespoons of flour, 1/2 teaspoon of salt and some dried basil and chives. Stir continually and add 1/2 cup of chicken broth. Let it come to a boil, then while stirring, and your potatoes and 1/2 cup of cream. Lower the heat and let it cook a few minutes more, but do not boil anymore. Season to taste, for some variation try using tarragon. Top with the bacon and your choice of cheese, sour cream, green onions, and parsley.
Leftover baked potatoes are wonderful in layered potato casseroles which come in endless variations. One tasty twist on the classic comes from Hungary and involves simply layering potatoes with sliced boiled eggs, sliced smoked sausage and combination of butter, sour cream, paprika, salt and pepper. Bake at 350 until the smell makes you dizzy with anticipation, about 20 minutes. If none of these ideas tickle your fancy, try a warm German potato salad, potato pancakes, quick cooking hashed browns, or invent something new! Hopefully these will help kick you out of your tuber doldrums and stretch your leftover potatoes and budget a little further.
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