Transform leftover baked potatoes into something new.
Don't toss out leftover baked potatoes, instead turn them into a whole new meal. Use those already-cooked taters to cut your cooking prep time. These recipes are so good, you may just find yourself baking extra potatoes on purpose.
Instructions
1. Make a healthier version of fried potatoes. Cut your leftover baked potatoes in 1/2-inch cubes. Chop 1 onion and 1 bell pepper. Heat 2 or 3 tablespoons of olive oil in a skillet, and add the potatoes, onion and bell pepper. Stir-fry until potatoes are golden brown. Season with salt and pepper and serve.
2. Make loaded potato skins and baked potato soup. Cut 4 large baked potatoes in half lengthwise and scoop out the flesh. Melt 2/3 cup butter in a saucepan. Stir in 2/3 cup flour and cook 1 minute. Add 6 cups milk and cook over medium, stirring constantly until bubbly. Stir in potato, 2 tablespoons diced green onions and 1/2 cup grated cheddar cheese. Cook until heated through, and then stir in 1 cup sour cream. Garnish with crumbled bacon, diced green onions and cheddar cheese. Meanwhile, brush the potato skins inside and out with olive oil. Season with salt and pepper. Fill with crumbled, crisp bacon, diced green onions and cheddar cheese. Bake at 450 F for 10 to 15 minutes, until cheese is melted and bubbly. Remove from oven, garnish with fresh sour cream and serve.
3. Make roasted garlic rosemary potatoes. Heat oven to 425 F. Cut potatoes into 1-inch cubes and place in a large mixing bowl. Slice 5 cloves of garlic and add to potatoes. Chop 2 tablespoons fresh rosemary and add to the potatoes. Drizzle generously with olive oil and season with salt and fresh cracked pepper. Toss to coat all of the potatoes. Pour the potatoes into a lightly oiled baking dish and roast uncovered about 30 minutes, until the potatoes are golden brown.
4. Make warm German potato salad. Chop the potatoes into 1-inch cubes. Cook 6 pieces of bacon until the fat is rendered and the bacon is crisp. Remove from the pan, drain the fat and wipe the pan with a paper towel. Heat 3 tablespoons canola oil and add potatoes. When they are just beginning to brown, add 1 rough chopped red onion and cook until caramelized. Meanwhile, chop the cooked bacon. When the onions are ready, add 3 tablespoons red wine vinegar and deglaze the pan. Push the potatoes to one side, drop in 1 tablespoon Dijon mustard, 3 tablespoons olive oil and the bacon. Stir to combine and then stir throughout the potato mixture. Serve warm.
5. Make potato egg burritos with chorizo. Prepare the fried potatoes from Step 1 and scramble some eggs with cooked chorizo. Stir in the potatoes. Wrap in flour tortillas with grated cheese and serve with salsa.
Tags: potatoes into, baked potatoes, cheddar cheese, diced green, diced green onions