How to Use Up Leftover Baked Potatoes

By Addie

Ingredients

• Leftover baked potatoes

Preparation

Step 1

Leftover baked potatoes are good cubed and fried in bacon grease for breakfast
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You can also slice leftover baked potatoes in quarters and roll in melted butter and Parmesan cheese. Bake at 350° for about 20 minutes.
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Make Creamed Leftover Baked Potatoes:

4 leftover baked potatoes

Cut off most of skin but leave a little. Cut in slices. Put in skillet. Cover with 1 cup milk or cream, 2 tablespoons butter, salt and pepper. Cook over low heat about 30 minutes until it makes rich creamy sauce. Stir a couple of times.
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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.
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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.
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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.
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Make 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.
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Make Potato Egg Burritos with Chorizo:

Prepare the fried potatoes (above) and scramble some eggs with cooked chorizo. Stir in the potatoes. Wrap in flour tortillas with grated cheese and serve with salsa.
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Make Baked Potato Soup I:

"Thick and creamy. Uses leftover baked potatoes."

6 slices bacon
1/3 cup margarine
1/3 cup all-purpose flour
3 1/2 cups milk
2 large baked potatoes, peeled and cubed
2 green onions, chopped
3/4 cups shredded Cheddar cheese
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted. Top each bowl with extra cheese and sliced green onion.
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Make Twice-Baked:

You could scoop the shells, mash them with whatever ( I like chopped broccoli and cheese) and make twice baked out of them! Just re-heat them.
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Potatoes and Eggs:

I leave my left over baked spuds in the fridge for a few days and then I make potatoes and eggs with them, skin and all. They make the best tater & eggs. Yummy.
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Here's a wonderful recipe for Baked Potato Soup:

Remove skins from 4 medium baked potatoes and coursely mash. Fry 2 slices of bacon and crumble. Set aside. Reserve 1/2 tsp. drippings in pan. Add 1/2 c. celery (chopped), 1/2 c. green onions (thinly sliced), 1 can (14.5 oz) chicken broth, 1 1/2 c. milk, 1 garlic clove (pressed), 1/2 tsp. salt, 1/4 tsp. black pepper. Bring to boil. Reduce heat; simmer 10 min. Stir in 1 c. sour cream and bacon crumbles. Ladle into bowls and top with shredded cheddar cheese. Serves 4
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Quick Vegetable Chowder:

Chop and gently saute 1 onion, one carrot, and 1-2 stalks celery in 2 tablespoons butter, until translucent, but not browned. Stir in 2 tablespoons flour and continue cooking and stirring until the flour just starts to brown. Stir in 2-3 diced potatoes and a can of corn, undrained. Add 1/2 cup milk* and enough water to reach your desired consistency. Cook until potatoes are heated through and soup is just reaching a boil. Salt and pepper to taste.
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Re: What To Do With Leftover Baked Potatoes:

My family loves it when I cut them into wedges, scoop out some of the pulp & toss it or save it for something else. Take the remaining "thick skins" and brush with melted butter, sprinkle with seasoning salt & shredded cheese. Bake @ 400º until they're golden & the cheese is melted. Sometimes I bake them a bit & then sprinkle the cheese on them.
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LaDonna's Yummy Leftover Baked Potatoes:

This is one of Jim's favorite ways for me to fix potatoes now. This can be easily double, tripled or whatever you need. Sometimes I just bake a couple of potatoes and make these.

2 teaspoons butter
2 baked potatoes that have been chilled
2 Tablespoons Oscar Myer Real Bacon Bits
1 cup shredded pizza cheese

In a non-stick cooking pan, melt the butter. Cube the baked potatoes and add to the butter. Then sprinkle with bacon bits. Fry until golden brown over medium heat. Then lower the temperature, sprinkle cheese on top. Turn down heat, cover. When cheese is melted, serve.