Contrary to popular belief, leftover baked potatoes are a blessing and not a curse, so you no longer have to feel plagued by questions like “what to do with leftover baked potatoes?”, or, “what to make with leftover baked potatoes?”.
My family goes crazy for each and every one of these leftover baked potato recipes! All the different forms that they can come in may surprise you which makes each dish feel fresh.
Even finicky eaters that don’t eat the same thing twice in two days won’t be able to resist a new spin on these starchy tubers!
The irresistible goodness of cheese strikes again! By shredding the leftover baked potatoes and discarding the outer skin, you can get a whole new texture and size that scientifically soaks up more flavor!
Maybe it is obvious to some, but the secret ingredient is the cup of cornflakes that goes on top! I used to be so confused about why I couldn’t get my company potatoes to crispen up on top without burning the whole thing, now I know what I was missing!
Twice-baked dishes are pretty common, but using leftover baked potatoes to make a baked potato au gratin is simply genius!
You shouldn’t have too much difficulty cutting the baked potatoes into rounds or at least semi-circles. Don’t worry if they fall apart a little, that just adds to the dish!
Low sodium chicken broth is the best part about this dish when you’re using relatively old leftover baked potatoes that have started to dry out!
It adds some vital moisture and tons of flavor on top of the other seasonings.
If you think that your leftover baked potatoes are too soft to use again, think again! Recipes for leftover baked potatoes like this baked potato soup inspire me to make the most of leftovers and prevent food waste.
This hearty soup is particularly healing when you have a cold which I like to think is because of all the proteins and fats.
Crushed bacon bits break up the amazingly creamy taste with the occasional burst of salty, smoky flavor for a soup you’ll scoop to the last drop!
Thick-cut, wedge-like fries are just another great example of ideas for leftover baked potatoes.
Classic french fries soak up an unhealthy amount of oil when they are deep-fried.
Not so with the larger size of these fries! You get a delicious side dish or snack without an excessive amount of oil for guilt-free enjoyment!
Normally, I would suggest a more flavorful potato but the russet potatoes are key to this recipe since you need to be using up your leftover baked potatoes.
The russet potatoes’ size and thick skin are what define these home fries!
This recipe is probably the easiest to prepare on the list taking just 20 minutes to make so you will never have an excuse on how to use leftover baked potatoes again!
Refrigerated leftover baked potatoes as well as a couple of other cold items make for a refreshing but filling potato salad the whole family will crave!
I suggest making this a little ahead of time and letting the whole thing cool for a couple of hours to really let ingredients like the mayonnaise work their magic.
Vegan and olive oil mayonnaise options work great too!
This loaded mashed potato bake that makes the most of leftover baked potatoes is to die for.
It almost makes me want to dip a corn tortilla chip in there with its appearance and easy scooping!
Bacon is the classic choice for loaded mashed potato recipes but you can experiment with crispy sausage bits or any other meat that can provide a bit of crunch.
Red onion is a somewhat unusual addition since it is often used in uncooked applications like salads but it works surprisingly well as this recipe’s secret ingredient.
I have fond memories of visiting the German Christmas markets with my family and chowing down on some piping hot potato pancakes to fight the cold winter atmosphere.
These aren’t quite the same deal but they still go well with a little bit of applesauce or sour cream on the side!
Eggs are your best friend in this recipe. They act as a binding agent to keep everything together before your pancakes are pan-fried to a delicious golden brown, ready for serving.
Eating some of these Italian-style potato wedges transports me to the countryside of the beautiful Mediterranean country. This is a great twist on steak fries, making it a familiar dish that kids will enjoy while introducing them to new flavors!
The Mediterranean blend oil adds an extra bit of flavor and crispiness while providing a perfect mix of heart-healthy unsaturated fats and omega-3 fatty acids.
I use this blend over plain olive oil for the high smoke point so I don’t get a thin film of grease over the whole kitchen after baking this recipe.
Leftover baked potatoes are perfect for these stuffed potatoes because of how easy it is to scoop out their innards and enhance them before replacing the contents in the potato skins.
Not only that but baking the potatoes again will make the skins much more tender!
Green chiles are a wonderfully smoky ingredient that all ages can enjoy without worrying about overpowering heat following soon after. If you are looking for a stronger smoke flavor and some extra heat, try substituting a poblano pepper.
A casserole is a family meal in my opinion, and my family certainly loves to go to town on this recipe!
Your leftover baked potatoes go into making the mashed potatoes for the base of the casserole while some new potatoes will provide extra texture throughout the dish.
This dish is luxuriously rich with all the cream and cheese included so it’s a good thing that green onions are also on the ingredient list to give you a bit of relieving freshness.
Tired of making breakfast every single day? These baked potato egg bowls are perfect for freezing and reheating after being made so that you and your family have a nutritious and filling start to the day.
Cheese is the best ingredient in this recipe (of course it is)! The cheese gives the dish moisture after reheating from being frozen but not so much that the potato egg bowl becomes soggy.
I use a sharp cheddar cheese personally, but you can experiment with any kind of shredded cheese you want!
Last, but certainly not least, are these potato waffles that use mash from your leftover baked potatoes to make this fun shape!
I know I talked about potato pancakes before but I had never seen potato waffles until I made this recipe!
The dash of paprika in this vegetarian dish is what I smell most when I make these waffles in the morning.
I love the mild sweetness and the peppery zest it has to wake me up a bit when I’m feeling sluggish!
- 1 (2 lbs) package frozen hash brown potatoes, thawed
- 1 (10.75 oz) can condensed cream of potato soup
- 1 (10.75 oz) can condensed cream of celery soup
- 1 (16 oz) container sour cream
- ¼ c milk
- ½ c chopped onion
- 1 tsp salt
- ½ tsp pepper
- ⅛ tsp dried dill weed
- 1 ½ c shredded Cheddar cheese
- paprika to taste
- Preheat your oven to 350 degrees Fahrenheit. While that is heating up, grease a 9 x 13 oven-safe baking dish.
- In a separate large bowl, add the celery soup, hash browns, milk, onion, potato soup, and sour cream.
- Stir well before seasoning with salt, pepper, and dill.
- Spoon the mixture into your prepared baking dish, and sprinkle with cheese and paprika.
- Bake for 1 to 1.5 hours, or until browned and bubbling.