Leftover Baked Potato Recipes

The potato has many health benefits. They are fat free, sodium free and cholesterol free. The way they are cooked make the difference between healthy and not-so-healthy. Baking, and boiling are of course the healthy way. They are a great source of:

• Vitamin C
• Vitamin B 6
• antioxidents
• potassium
• magnesium
• iron
• copper
• high fiber
• low calories

Ingredients:

1 leftover baked potato, chopped into small cubes

1/2 small onion, chopped

1/2 green pepper, chopped

1 tbsp margarine

salt and black pepper, to taste

Directions:

In a medium sized sauce pan melt margarine. Add all ingredients and cook on medium heat until pototoes are browned.

This is great served with eggs and toast. It makes a filling breakfast.

 

Ingredients:

2 - 3 large leftover baked potatoes, chopped into small cubes

1/4 cup onions, chopped

1/4 cup celery, chopped

1/4 green peppers, chopped

2 hardboiled eggs, chopped

2 tbsp mayonnaise

dash of ranch dressing

salt and pepper to taste

Directions:

Combine all ingredients into medium bowl and place in refrigerator.

The baked potatoes can be used with or without the skin. The skin is the most nutricious part of the potato so for that extra bit of goodness some people leave it on. It also adds it own flavor making this a delicious, easy side dish.

 

 Ingredients:

4 - 5 slices bacon, cooked and crumbled

1/2 cup butter

1/2 cup flour

4 cups milk

1 cup white onions, chopped

3/4 cup four cheeses blend, shredded

1/2 cup sour cream

salt and pepper to taste

2 scallions, cut into small slices

Directions:

In large sauce pan, melt butter and whisk in flour until smooth.

Gradually add milk whisking continually until mixture is thickened.

Stir in potaotes and white onions.  Bring to a boil, stirring frequently.

Reduce heat to low and simmer for 10 to 15 minutes.

Mix in bacon, cheese (save aside 1/4 cup), sour cream, salt and pepper.

Continue cooking until cheese is melted.  Make sure you stir constantly or you may scorch the soup.

Place soup into individual soup bowls and sprinkle with saved cheese and scallions.

This soup is delicious served with a thick slice of garlic bread and a side salad.

Ingredients:

1/2 teaspoon salt (or to taste)

1/2 heaping teaspoon sugar

1/4 tsp. black pepper

1/4 cup heavy whipping cream

2 medium-sized baked potatoes (peeled and cut into pieces)

8 oz. skinless chicken breasts (boneless, cut into cubes)

3-4 slices bacon (cut into pieces)

4 tbsp. margarine (cut into small pieces)

1 heaping cup cheddar cheese (shredded)

1 stalk scallion (green part only, cut into small rounds)

Instructions:

1. Heat oven to 350 degrees F. Lightly grease a 9″ x 9″ baking pan with spray oil. I like to use the butter flavored oil.

2. Combine salt, sugar, and pepper to the heavy whipping cream stirring lightly to combine well.

3. Layer the potatoes, follow by the chicken. Sprinkle the bacon, margarine, and then top with half of the cheddar cheese and the scallions. Pour the heavy cream over top of casserole.

Cover with aluminum foil and bake for 1/2 hour.

Uncover the pan and bake for another 1/2 hour.

In the last 10 minutes, sprinkle with the remaining cheddar cheese and bake until the cheese is slightly crusty.

Remove from the oven and serve immediately.

Note: I also use the Mexican four cheese blend instead of the cheddar. It is also good with small chunks of ham instead of bacon.