There are all sorts of ways to use baked potatoes in new dishes. Use them to make mashed potatoes. Cut them in chunks and toss with olive oil and herbs and roast until they’re crusty, or pan-fry with onions to make home fries. Use them in hash, or mix the insides with some bread crumbs, seasonings, onions, and garlic, form into patties and saute. Make cold or hot potato salad.

Use as the base for creamy leek and potato soup. Mash and use to fill samosas, piroshki, knishes, etc. chowser recommends this recipe for gnocchi using baked potatoes.

sweetTooth has made miniature Yorkshire puddings (baked in muffin cups) with an herbed mashed potato filling. Put a bit of pudding batter in the hot greased tins, add a dollop of mashed potato, and top with more batter. Eat straight from the oven.

To make twice-baked potatoes, halve baked potatoes and scoop out the insides, leaving a sturdy shell. Mash the insides with something to moisten (butter, cream, sour cream, etc.) and add any goodies you like, such as herbs, cheese, or chopped veggies, season, and fill potato shells. You can rebake until they’re heated through and eat right away, but Diane in Bexley says that once they’re assembled, you can wrap them well and freeze, then reheat straight from the freezer for 45-60 minutes in the oven or toaster oven.

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