Baked: Leftover Baked Potatoes
Subject: Leftover Baked Potatoes
Newsgroups: rec.food.cooking
From: Marilyn (rivercity at deepwell.com)
Date: Mon, 26 Mar 2001 19:39:44 GMT
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I have a few leftover baked potatoes from dinner last night. What would be a good but easy way to make them presentable tonight? I thought of thick slices drizzled with butter and some seasoning.
Any ideas would be welcome! Thanks, Marilyn
From: Mrs.Beeton (MrsBeeton at cookerybook.ntlworld.com)
Date: Mon, 26 Mar 2001 21:13:35 +0100
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Easy peasy lemon squeezy..empty out the potato. (leave potato flesh to one side) oil the inside and outside of the potato skins and put in a hot oven til crispy. serve with a dip. scrumptious. use potato flesh another time. (fry it up in a frying pan) or .. My daughter just cuts them in half lengthwise and covers them with grated cheese and re-cook them til hot.(or pop them in the microwave)
From: BOBOBOnoBO® (classact at brick.net)
Date: Tue, 03 Apr 2001 07:20:14 -0700
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I worked in a restaurant where the chef cut up the leftover baked potatoes from dinner to use in making American fries for breakfast. IMO, potatoes get icky after they have been cooked, then strored, whether hot room temp, or refrigerated. I don't like throwing away food either, but I expect food to taste wonderful.
Though I gather that many people must not be able to tell the difference. Many are willing to eat french fries that are 10 minutes old. Restaurants do this. They cook the fries, then put them under a heat lamp. They mix newly fried fries with ones that have been sitting around for a long time. Customers tend not to complain. ??????????
> Any ideas would be welcome!
Feed them to the local wildlife.
> Thanks, Marilyn
--Bryan
From: Ruddell (ruddell at unibase.com)
Date: Tue, 03 Apr 2001 15:25:46 GMT
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BOBOBOnoBO® wrote:
> I worked in a restaurant where the chef cut up the leftover baked potatoes from
> dinner to use in making American fries for breakfast.
I cut up mine fine and fry with onions in butter like hash browns. Actually, my family likes them just as they turn crispy...breakfast of course. When we do have bakes, I always make extra just for this purpose...
Dennis
From: lurline4 at earthlink.net
Date: Wed, 04 Apr 2001 04:26:50 GMT
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Backed potatoes make a wonderful backed potato soup. If anyone would like the
recipe will be happy to post.
From: Stan Horwitz (stan at typhoon.ocis.temple.edu)
Date: 26 Mar 2001 20:18:43 GMT
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Baked potatoes make great home fries. You just chop the potatoes up into large cubes. Heat up a frying pan with a bit of canola or corn oil. Throw the potatoes in the pan, sprinkle with paprika, salt, pepper, and whatever other herbs and spices you want. Cover the pan for a few minutes and cook on a medium flame. Flip the potatoes over, sprinkle them with more herbs and spices. Cover and cook a few more minutes.
From: Dimitri (Dimitri_C at prodigy.net)
Date: Mon, 26 Mar 2001 12:25:08 -0800
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1. Cut them into a large dice - add some onion/green onion and green/red bell pepper and re-fry the whole mess. When the potatoes are crispy the vegetables are tender add some grated cheddar cheese and keep warm in the oven until the cheese is melted. Yum!
2. Cut out the centers - Mach the removed pulp and mix with cheddar cheese, green onion, crisped , bacon bits, and sour cream - Re-stuff the centers and re-bake in a 350 degree oven.
From: Cassy (mfa3 at nospam.mvp.net)
Date: Mon, 26 Mar 2001 16:31:29 -0600
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Split in half, scoop out the insides, mix with butter, shredded cheese and broccoli or other things. Bake until heated thru for twice baked potatoes.
From: Valerie (stanleys at datasync.com)
Date: Mon, 26 Mar 2001 17:38:16 -0600
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I usually bake four potatoes, but I scoop them out right after baking, so I'm not sure how well they would do if you did them the way I make them. Take four large baked potatoes, scoop them out into a bowl, mix with 1 stick melted butter, 1 (16 oz.) carton, 1/4 cup green onions, 1/4 cup bacon bits, salt, pepper, onion powder and garlic powder (to taste) and top with grated cheese of your choice and "nuke" until cheese is melted. (Another version of twice baked potatoes more or less)
From: Becca (becca at hal-pc.org)
Date: Tue, 27 Mar 2001 07:40:01 -0600
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When I have a leftover baked potato, I refrigerate it and use it for breakfast. Breakfast burritos with scrambled eggs, chorizo and cubed potato, wrapped in a flour tortilla, with shredded cheese and salsa. Sour cream optional.
From: Hmmmmmm968 at aol.com
Date: Wed, 28 Mar 2001 13:21:47 GMT
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Just curious why you would have leftover baked potatoes. Did some dinner guests fail to show? Do you overcook? I can understand leftover entrees or other big dishes, but baked potatoes seems pretty much one-on-one.
This isn't a criticism. Just very interesting. If you're going to light off the oven, why not bake a batch? A baked potato is a wonderful thing, but I seldom have anything left but a few shreds of skin.
From: Marilyn (rivercity at deepwell.com)
Date: Wed, 28 Mar 2001 17:07:03 GMT
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>Just curious why you would have leftover baked potatoes. Did some dinner
>guests fail to show? Do you overcook? I can understand leftover entrees
>or other big dishes, but baked potatoes seems pretty much one-on-one.
Hello Hmmmmmm,
The potatoes seemed sorta small so I baked two per person. There's three in my family, and each of us only ate one with dinner. Like you said, baked potatoes are pretty much one-on-one so I didn't really know what to do with the leftovers. One kind person responded about dicing them up for potatoes and eggs. That conjured up a memory of how Mom used to make a breakfast dish from my younger days, and it was a perfect solution for those leftovers.
From: Hmmmmmm968 at aol.com
Date: Wed, 28 Mar 2001 22:56:49 GMT
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Thanks, Marilyn. Twice-baked potatoes are another fav, so I seriously doubt I'll ever bake potatoes one for one. The extras will be put to good use--certainly save time and an oven for twice-baked.
From: MLroses at webtv.net (ML)
Date: Fri, 30 Mar 2001 17:20:47 -0500 (EST)
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Left-over baked potato w/ scrambled eggs is what MY mom made too! I think my favorite way to use them (yes, I always cook too many) is just to fry them up in butter and a dab of bacon grease---I know....but they taste SOOOOOO good !
You can add chopped green onions and left over meat.
From: Kristi Silva (chad-silva at NOSPAM.home.com)
Date: Wed, 28 Mar 2001 22:13:37 GMT
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you could make twice-baked potatoes.. scoop out the innards of the potato, mix some onions, sourcream, garlic, bacon.. whatever you have on hand that sounds good.. make sure to add something liquidy like milk or the sourcream to add some moisture to it... fill the skins back up with your new mixture, top with cheese if desired, stick it back in the over to heat up, and presto!
From: Michael Edelman (mje at spamcop.net)
Date: Thu, 29 Mar 2001 08:54:31 -0500
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Use them to make gnocchi.
Scoop out four medium sized baked potatoes. Mix with a cup of semolina, or plain flour if that's all you have, four tablespoons of butter and enough water to make a stiff dough.
Roll out into a log about 1-1/2" in diameter, cut into slices, and boil until they float. Serve with your choice of sauces.
-- mike
From: meawe229 at aol.com (MEAWE229)
Date: 30 Mar 2001 20:56:52 GMT
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>Just curious why you would have leftover baked potatoes. Did some dinner
>guests fail to show?
I often have one or two left over. My granddaughters sometimes will eat theirs and sometimes not. What I do with them is scoop out the potatoe, leaving the skins, the potatoe part I use a potatoe masher and mash up adding a small amount of milk, then I freeze in a plastic container, the potatoe skins I also freeze until I have at least six, which I then take out, and make potato skins.
UM UM
From: Kate L Pugh (kake at ox.compsoc.net)
Date: Fri, 30 Mar 2001 21:59:06 GMT
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MEAWE229 wrote:
> I often have one or two left over. [...] What I do with them is
> scoop out the potatoe, leaving the skins, the potatoe part I use a
> potatoe masher and mash up adding a small amount of milk, then I
> freeze in a plastic container[...]
Hm, now, I find that when I freeze potatoes, the texture really suffers, but friends have told me they've frozen potatoes successfully. Is it the variety or the preparation method that makes the difference between success and failure?
From: meawe229 at aol.com (MEAWE229)
Date: 31 Mar 2001 00:47:48 GMT
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>Hm, now, I find that when I freeze potatoes, the texture really suffers,
>but friends have told me they've frozen potatoes successfully.
Could not say, have never had problems, I freeze mashed potatoes alot. For fact they now have frozen mashed potatoes in the supermarket where I shop.
From: Dick Assman (DickAssman at MailAndNews.com)
Date: Thu, 29 Mar 2001 05:38:02 -0500
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> I have a few leftover baked potatoes from dinner last night. What
> would be a good but easy way to make them presentable tonight?
Your family would probably enjoy it very much if you would, in the middle of dinner, suddenly stand up, pull down your pants, then
SHOVE THEM TATERS UP YOUR ASS!
From: meawe229 at aol.com (MEAWE229)
Date: 30 Mar 2001 20:53:30 GMT
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>Your family would probably enjoy it very much if you would, in the middle
>of dinner, suddenly stand up, pull down your pants, then
>
>SHOVE THEM TATERS UP YOUR ASS!
Now was that necessary? Just asking.
From: xfileluv at aol.com (jennifer)
Date: 30 Mar 2001 21:31:38 GMT
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>I have a few leftover baked potatoes from dinner last night
Slice them long-ways in 4, then slice them. Saute them in butter with garlic, onion, and red pepper (add a little black and white pepper as well) for lyonnaise potatoes. Yum!