There are plenty of excellent leftover baked potato recipes you can use to spice up dinner (or breakfast the following day).
Some foods just don’t lend themselves to leftovers, no matter how to try to reheat or prepare them.
That’s not the case with potatoes.
You can use baked potatoes in soup, casseroles, breakfast bowls, and more.
There’s so much you can do with them, in fact, that it was hard for me to pick my 10 favorite recipes.
It was tough, but somehow, I finally managed to narrow them down, and here they are.
What’s your favorite thing to do with leftover baked potatoes?
You can’t have a list of leftover baked potato recipes and not have twice-baked potatoes on it.
This recipe is an excellent one for twice-baked potatoes.
The fluffy garlic mashed potatoes and the crispy baked potato shell complement each other perfectly.
The tasty savory toppings, including bacon, cheddar cheese, and my personal favorite, chives, round out the meal.
If loaded mashed potatoes and baked potatoes had a baby, that baby would be this recipe for twice-baked potatoes.
You’ve probably had twice-baked potatoes a few times in your life, but have you ever tried twice-baked potato casserole?
It’s just as savory, just as delicious, and about three times as cheesy.
The ingredients for this casserole are essentially the same as those for twice-baked potatoes; only you’ll want to use real bacon instead of bacon bits.
It takes about 15-20 minutes to throw together and 30 to bake. It’ll quickly become a dinnertime favorite.
This final twice-baked potato recipe is a great one if you’re looking for a warm, savory breakfast option.
It’s pretty similar to the first recipe for twice-baked potatoes on the list, but you’ll add eggs to these potatoes.
The eggs don’t change the flavor a lot, but they give the potatoes a more breakfast feel.
If you love potato wedges but have never been able to make them exactly right, try this recipe.
Other than the leftover potatoes and some salt and pepper, all you’ll need is oil, garlic, and Italian seasoning.
Pour all the ingredients into a Ziplock bag and toss in the cut-up baked potatoes.
Shake and toss the bag until the wedges are completely covered, then bake them for 20 minutes.
They’re perfectly seasoned and have precisely the right amount of crispiness.
If you enjoy potato salad that has a lot of flavor, you’ll love this recipe.
The potato salad takes about 25 minutes to make, and you can serve it warm or chill it in the fridge for later.
The main ingredients are pretty standard – eggs, potatoes, bacon, cheese, and chives.
However, the dressing is what sets this potato salad apart from others.
You’ll make it using apple cider vinegar, salt, pepper, sour cream, Dijon mustard, and mayonnaise.
It has a much better taste than potato salad made with plain mayo.
Using seven ingredients and requiring only 20 minutes to cook, these home fries can be used as a side dish at dinner or as a savory start to the day.
They taste great in hash.
Be sure that you don’t leave out the onions or the bell peppers. They add a bit of spice and heat that you won’t want to miss.
If you’re looking for something new for breakfast, try these baked potato egg bowls.
They’re small, but they pack a double whammy punch of both protein and yumminess.
Start by hollowing out your potatoes. I like to leave mine thick, but some people prefer their bowls to be thinner and crispier.
Next, fill the potato “bowls” with a cracked egg, bacon (or sausage), cheese, and whatever seasonings you like.
After baking for about 25 minutes, the egg whites should be set, the meat should be fully cooked, and the cheese should be melty and incredible.
You can throw on a few extra toppings before serving them if you want.
Latkes are fried potato pancakes, and if you’ve never had them, you’re missing out.
With this recipe, you can make five latkes in 20 minutes.
The ingredients are all everyday pantry staples, and the cooking process is simple and straightforward.
Many people serve latkes as a side dish or by themselves as an on-the-go breakfast.
I like to use two of them as “bread” and stick bacon and cheese between them—100% yummy.
If you hadn’t noticed, baked potatoes pair exceptionally well with bacon, cheese, and chives.
That’s why so many of these recipes, this one included, call for those ingredients.
This soup takes about 40 minutes to make, but it isn’t difficult at all. There are only three steps to it. First, cook your bacon.
Then, mix your margarine, flour, milk, onions, and potatoes to make the soup.
Once the soup begins to boil, turn down the heat and let it simmer.
Finally, mix in your other ingredients – cheese, bacon, sour cream, salt, and pepper – and continue to cook and stir until all the cheese melts.
And that’s it; there’s nothing challenging about it at all.
Bacon drippings, Cotija and cheddar cheeses, potatoes, fresh cilantro, pickled jalapeno, and plenty of flavorful seasonings… Sounds like Heaven to me!
You can fix this celestial dish in about 30 minutes in one stove-top skillet.
It’s similar to hash, but it has more spice and herbs, and it doesn’t have any meat or eggs.
You could easily adjust the recipe to add those things in if you wanted to serve this as a healthy, nutritious hot breakfast, though.
It also makes a great brunch dish or a side dish at dinner. It’s pretty versatile.
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