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Subject: leftover baked potatoes
Newsgroups: rec.food.cooking

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From: Charlene Charette 
Date: Wed, 04 Dec 2002 06:09:46 GMT
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We had several baking potatoes left over and so decided to bake them all
in the oven.  We prefer them oven-baked, but with one or two we'll
usually microwave them.  After eating some, we still have three left
over.  Any suggestions on what to make with them?

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From: jammer 
Date: Wed, 04 Dec 2002 00:18:14 -0600
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Charlene Charette wrote:
>  Any suggestions on what to make with them?

mash or cube and serve under meat or vegetable goop.  
potato candy
potato pancakes
twice baked potatoes
cube and fry up with onions. (makes the house smell GREAT!)
cube and use in casserole
make a small batch of potato soup

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From: sandynne[at]aol.com (Sandy n ne)
Date: 04 Dec 2002 08:27:14 GMT
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Make potato salad.I actually think making it with baked potatos instead of
boiled gives it more flavor. Another good thing is twice baked potatoes. Cut
them in half lengthwise and scoop them out of the peel, mash (cold) with
butter, grated cheese, a little cream and bacon bits, chives  and an egg and
salt and pepper. Spoon back into the potato jacket, and bake at 350 for about
20-30  min, as soon as they come out, sprinkle a little more grated cheese on
top to melt. Make a few extra to reheat in the microwave later. For some
reason, they are even better the next day. 

Sandra 

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From: stan[at]temple.edu
Date: 4 Dec 2002 13:45:51 GMT
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Charlene Charette wrote:
>  Any suggestions on what to make with them?

How about making home fried potatoes with those extra potatoes?
Just steam the potatoes until they're fork tender. Chop them up
into fork-size chunks an fry them in a pan with a bit of vegetable
oil or butter over medium heat, throw a bit of paprika and fresh
ground pepper on them, cook for five minutes or until the bottoms
are golden brown, flip the potatoes over, add more spices, and 
cook a bit more until they're golden brown on the other side.
Besides being good with eggs at breakfast time, home fried spuds
go great with steak and broiled/baked chicken.

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From: Chris 
Date: Wed, 04 Dec 2002 10:23:02 -0500
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I like all the above suggestion, but if you ever have leftover potatoes
and cabbage or Brussels sprouts, mash them together and fry in some sort
of fat for bubble and squeak.

I used our leftover mashed potatoes for patties - you could do the same
with your baked ones.  Added a little cream, cream cheese, minced
onions, spices, and dipped the patties in egg mixture and homemade bread
crumbs, then fried till crisp.

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From: Alan Moorman 
Date: Sun, 08 Dec 2002 13:47:49 -0600
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Charlene Charette wrote:
>  Any suggestions on what to make with them?

Hash browns or home-fries.

The trick to making hash browns or home-fries is to cook them
twice, so left-over baked potatoes are an opportunity to be
capitalized on!

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From: James A. Finley 
Date: Sun, 8 Dec 2002 13:51:35 -0600
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Charlene Charette wrote:
> We had several baking potatoes left over and so decided to bake them all
> in the oven.  We prefer them oven-baked, but with one or two we'll
> usually microwave them.  After eating some, we still have three left
> over.  Any suggestions on what to make with them?

Potato salad.

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From: Jill McQuown 
Date: Sun, 8 Dec 2002 14:21:31 -0600
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Alan Moorman wrote:
> The trick to making hash browns or home-fries is to cook them
> twice, so left-over baked potatoes are an opportunity to be
> capitalized on!

Twice baked is always nice.  Scoop the flesh out of the potatoes and leave
the shells intact.  Mash the warmed potato with a little milk and butter as
if you were making mashed potatoes.  Then (here's the fun part) add a pinch
of grated cheese, cooked bacon, diced green onion, maybe a pinch of cream
cheese.  Blend it all together and then put it back in the potato shells.
Bake them again, about 20 minutes.  YUM!

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From: Sheryl  Rosen 
Date: Sun, 08 Dec 2002 23:43:30 GMT
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Jill McQuown wrote:
> Twice baked is always nice. 

Sunny Paris, if you have it, and some cream cheese or sour cream makes
wonderful twice baked potatoes.

Similarly, if you don't have Sunny Paris, use Boursin or Alouette cheese.
Good stuff!


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