Ten Ways: Leftover Baked Potatoes

(why, yes, I’m on a Cheap Food Posting Kick lately… reducing our grocery costs or making the food we have last lander is on my mind quite a bit these days, and I imagine I’m not the only one!)

Ways to use up leftover baked potatoes:

1) Topping for Shepherd’s Pie (Cottage Pie to many of our international readers) ~ the “official” topping for shepherd’s pie is boiled potatoes then turned into mashed potatoes, but baked potatoes turned into mashed potatoes would work very well too. I suspect that the origins of such a pie are from bygone homemakers trying to make food ends meat and using the scraps of what they had on hand to feed their family; thus, I never feel very much like I Must Be Loyal To A Recipe for this stuff, because there probably wasn’t one to begin with. If you are a recipe person, though, I love the looks of this one

2) Omelet Fillings ~ Really, I recommend taking two minutes to raid the refrigerator before cooking any omelet, because you never know what goodness you’ll find. Strider and I had omelets this week with: leftover baked potatoes, leftover bits of ham, a tiny bit of cheese, and half a chopped onion leftover from another recipe.

3) Baked Potato Soup ~ This one looks amaaaazing for winter. Canned evaporated milk is not always the cheapest thing around, but if you wanted to stick closely to the recipe, we’re also heading into a time when it should be on sale frequently. Perfect for stocking up!

4) Additions to Vegetable, Beef, or Split Pea Soup. Soup is the Great Collector of Leftovers, really, and potatoes are Great Leftovers To Add To the Collection. They add body to soups and absorb the flavors really well.

5) Potato Salad ~ Have a main dish planned but no side? Mayo, mustard, chopped onions, potatoes, salt, pepper, and a couple boiled eggs to help add protein to the meal make an instantly appealing side dish.

6) Added To Green Beans ~ Basically, as a variant of this way of having green beans, but without the cranberries and maple syrup. Just do the onion, potatoes, and bacon. This is one of Strider’s favorite ways to have green beans.

7) Topped with home made Chili ~ imagine the frugal happiness if it was also leftover chili. 😉

8) Served with Sauerkraut ~yes, really, you read that right. The cool thing is that if you’re a homeschooling mother you can declare it Learn About Slovakia! day and make this nifty looking recipe…I know there are many strong and varied opinions on sauerkraut. I used to despite it, personally, but now count it as a kitchen friend. If you haven’t tried it before, please: buy the bagged stuff or stuff in a glass jar, not the aluminum tinned
stuff. I haven’t made friends with that type yet.

9) Filling for homemade pasties ~ Many recipes have you start with raw potatoes, but I’ve made them many times with already baked ones and they still taste fantastic. Pasties also work well individually wrapped and frozen. Perfect for work or school lunches! Or lunches on days when you have out of town relatives coming and are in the middle of a Cleaning Frenzy (oh. that never happens in your home?). Good pasty recipe: here.

10) Twice Baked Potatoes~ ‘cuz if you’ve baked them once, why not do it again?! No, seriously, there are dozens of delicious ways to do twice baked potatoes. One I’ve been drooling over lately is here… but I think it’s like the shepherd’s pie concept… see what you’ve got on hand and run with it!

* * * * *
Other Common Room Frugal Food Posts:
~ Streeeeetch those Grocery Dollars!

~ Couponing

~ Ten Things to Do with Leftover Roast Beef

~ Using up Leftover Ham

~ Cooking Beans

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  1. Church Mouse
    Posted October 11, 2011 at 12:21 pm | Permalink

    I used to bake up a potato or two wrapped in foil all by themselves for an hour and a half in our large oven because I didn't know any better! Now, I bake up a 13×9 pan full of them, drizzle them with olive oil and skip the foil. Saves so much energy (hence, money) that way!

    My favorite use for them is one you didn't mention – hash browns! I saute onions and garlic in a generous amount of oil or butter, add the sliced baked potatoes, cook until crispy. Try not to turn them too many times so they stay nicely intact. Top with cheese and serve with a fried egg or two for a full, hearty meal.

  2. TheHeadGirl
    Posted October 11, 2011 at 1:21 pm | Permalink

    I would *love* to have hashbrowns on that list, but every time I try and make them I end up with abysmal failure and MESS… scorched pan, goopy potatoes. I obviously have yet to figure out the perfect amount of oil, the proper frequency of flipping the potatoes, and the right stove top temp. Come and teach me? 🙂

  3. michele
    Posted October 12, 2011 at 4:54 pm | Permalink

    I made mashed potatoes yesterday. Forgot how much work went into peeling all those potatoes. I made extra for hash browns.

    • Jennifer Velander
      Posted March 17, 2013 at 12:09 pm | Permalink

      We never peel the potatoes for mashed. Nor do we whip them until they’re creamy and smooth. I wash the potatoes, cut them into larger cubes (this helps them cook faster throughout), boil them until firm (can potatoes be al dente?), drain, rinse, and then just use a potato masher and keep them chunky. Like when you go to a restaraunt and order garlic mashed. Leaving the skin on provides you with a ton of vitamins that you lose when you peel them. This is where all the potassium is. There is not a whole lot of nutritional value in just the potato itself, it’s all in the skin.
      Everyone loves them this way and comments that they never thought of doing it like this instead of the “usual way”. It’s not for everyone, I know, but YUM!

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