20 Delicious Leftover Baked Potatoes Recipes Creative

Zesty, versatile, and oh-so-satisfying, leftover baked potatoes are the unsung heroes of quick and creative meals. Whether you’re craving comfort food on a chilly evening or looking for a speedy dinner solution, these spuds are your ticket to deliciousness. Dive into our roundup of 20 inventive recipes that transform humble leftovers into culinary masterpieces. Trust us, your taste buds will thank you!

Loaded Baked Potato Soup

This loaded baked potato soup brings comfort to your table in under an hour. Tastes just like your favorite baked potato but in a creamy, hearty soup form.

Ingredients

• Potatoes – 4 cups, diced
• Butter – ¼ cup
• Flour – ¼ cup
• Milk – 4 cups
• Chicken broth – 2 cups
• Shredded cheddar cheese – 1 cup
• Sour cream – ½ cup
• Green onions – ¼ cup, chopped
• Bacon – 6 strips, cooked and crumbled
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Melt butter in a large pot over medium heat.
2. Add flour, whisking constantly for 1 minute to make a roux.
3. Gradually whisk in milk and chicken broth until smooth.
4. Add diced potatoes, salt, and pepper. Bring to a boil.
5. Reduce heat to low. Simmer for 20 minutes, stirring occasionally, until potatoes are tender.
6. Use a potato masher to slightly thicken the soup, leaving some chunks for texture.
7. Stir in cheddar cheese until melted.
8. Remove from heat. Fold in sour cream.
9. Garnish with green onions and crumbled bacon before serving.

The soup is creamy with chunks of potato, rich from the cheese, and has a smoky crunch from the bacon. Serve it with extra cheese and bacon on top for an indulgent twist.

Baked Potato Pancakes

Easy to make and delicious, these baked potato pancakes are a crispy twist on the classic. Perfect for breakfast or a side dish, they’re sure to please.

Ingredients

• Potatoes – 2 large
• Flour – 1/4 cup
• Egg – 1
• Salt – 1/2 tsp
• Vegetable oil – 2 tbsp

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Grate potatoes using the large holes of a box grater. Tip: Squeeze out excess moisture with a clean towel for crispier pancakes.
3. In a bowl, mix grated potatoes, flour, egg, and salt until combined.
4. Heat vegetable oil in a large skillet over medium heat. Tip: The oil should shimmer but not smoke.
5. Form potato mixture into 4-inch patties. Cook in skillet for 3 minutes per side until golden brown.
6. Transfer patties to the prepared baking sheet. Bake for 10 minutes. Tip: Flip halfway through for even crispiness.
7. Serve hot. The pancakes are crispy outside, tender inside. Try with sour cream or applesauce for extra flavor.

Cheesy Baked Potato Casserole

Everyone loves a dish that’s both comforting and easy to make. This cheesy baked potato casserole hits all the right notes with minimal effort.

Ingredients

• Potatoes – 4 large, peeled and thinly sliced
• Heavy cream – 1 cup
• Cheddar cheese – 2 cups, shredded
• Butter – 2 tbsp, melted
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat oven to 375°F. Grease a baking dish with butter.
2. Layer half the potato slices in the dish. Pour half the heavy cream over them.
3. Sprinkle 1 cup of cheddar cheese, 1 tbsp melted butter, ½ tsp salt, and ¼ tsp black pepper over the potatoes.
4. Repeat the layers with the remaining potatoes, heavy cream, cheddar cheese, butter, salt, and black pepper.
5. Cover with foil. Bake for 45 minutes. Tip: Foil keeps the moisture in, ensuring tender potatoes.
6. Remove foil. Bake for another 15 minutes until the top is golden and bubbly. Tip: For a crispier top, broil for the last 2 minutes.
7. Let stand for 5 minutes before serving. Tip: Resting allows the casserole to set, making it easier to slice.

The casserole emerges creamy inside with a crispy, cheesy crust. Serve it alongside a crisp green salad for a balanced meal.

Baked Potato Skins with Bacon and Cheese

Whip up these crispy Baked Potato Skins with Bacon and Cheese for a crowd-pleasing snack. Perfect for game day or a cozy night in.

Ingredients

• Potatoes – 4 large
• Bacon – 6 slices
• Cheddar cheese – 1 cup, shredded
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 400°F. Scrub potatoes clean and pat dry.
2. Pierce potatoes with a fork. Rub with olive oil and sprinkle with salt.
3. Bake potatoes directly on the oven rack for 50 minutes, or until tender.
4. Let potatoes cool for 10 minutes. Cut in half lengthwise.
5. Scoop out the insides, leaving a ¼-inch thick shell. Tip: Save the scooped potato for another use.
6. Increase oven temperature to 450°F. Place potato skins on a baking sheet.
7. Bake skins for 10 minutes, flip, then bake another 10 minutes until crispy.
8. While skins bake, cook bacon in a skillet over medium heat until crispy, about 8 minutes. Drain on paper towels, then crumble.
9. Sprinkle cheese and bacon inside each potato skin. Tip: For extra crispiness, broil for 2 minutes after adding toppings.
10. Return to oven for 5 minutes, or until cheese is melted.
11. Season with black pepper before serving. Tip: Serve with sour cream or green onions for added flavor.

Enjoy the crispy edges and gooey cheese in every bite. These skins are perfect with a cold beer or as a side to your favorite burger.

Leftover Baked Potato Hash

Perfect for mornings after a big dinner, this hash turns last night’s baked potatoes into today’s hearty breakfast.

Ingredients

• Leftover baked potatoes – 2 cups, diced
• Butter – 2 tbsp
• Onion – ½ cup, diced
• Salt – ½ tsp
• Pepper – ¼ tsp
• Eggs – 4

Instructions

1. Melt butter in a large skillet over medium heat.
2. Add diced onion to the skillet. Cook for 3 minutes until translucent.
3. Tip: Stir onions frequently to prevent burning.
4. Add diced leftover baked potatoes to the skillet. Spread into an even layer.
5. Cook without stirring for 5 minutes to let the potatoes crisp.
6. Flip sections of the hash with a spatula. Cook for another 5 minutes.
7. Tip: For extra crispiness, press down on the hash with the spatula.
8. Make 4 wells in the hash. Crack an egg into each well.
9. Cover the skillet. Cook for 5 minutes or until eggs are set to your liking.
10. Tip: For runny yolks, check eggs at 4 minutes.
11. Season with salt and pepper. Serve hot.

Savory with crispy edges and soft centers, this hash pairs well with hot sauce or avocado slices on top.

Baked Potato and Cheese Pierogi

Get ready to enjoy a comforting classic with a twist. Baked Potato and Cheese Pierogi combines fluffy potatoes and melty cheese in a tender dough.

Ingredients

• Flour – 2 cups
• Salt – 1 tsp
• Egg – 1
• Water – ½ cup
• Potatoes – 2 large, baked
• Cheddar cheese – 1 cup, shredded
• Butter – 2 tbsp
• Sour cream – for serving

Instructions

1. Mix flour and salt in a large bowl.
2. Add egg and water to the bowl. Stir until a dough forms.
3. Knead dough on a floured surface for 5 minutes until smooth. Tip: Let the dough rest for 10 minutes for easier handling.
4. Peel baked potatoes and mash in a bowl.
5. Stir shredded cheddar into mashed potatoes until well combined.
6. Roll dough to 1/8-inch thickness on a floured surface.
7. Cut dough into 3-inch circles using a cutter or glass.
8. Place 1 tbsp potato-cheese mixture in the center of each circle.
9. Fold dough over filling, pressing edges to seal. Tip: Use a fork to crimp edges for a decorative touch.
10. Boil pierogi in salted water for 3-4 minutes until they float.
11. Melt butter in a skillet over medium heat.
12. Fry boiled pierogi in butter for 2-3 minutes per side until golden. Tip: Don’t overcrowd the skillet to ensure even browning.

Fluffy inside with a crispy exterior, these pierogi are a delight. Serve with a dollop of sour cream for extra richness.

Twice Baked Potatoes with Sour Cream and Chives

Baked potatoes get a delicious upgrade with this simple yet flavorful recipe. Perfect for any occasion, these twice baked potatoes are creamy, tangy, and utterly satisfying.

Ingredients

• Russet potatoes – 4 large
• Sour cream – 1/2 cup
• Chives – 2 tbsp, finely chopped
• Butter – 2 tbsp
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp

Instructions

1. Preheat oven to 400°F. Scrub potatoes clean and pat dry.
2. Pierce each potato several times with a fork. Bake directly on the oven rack for 50-60 minutes, until tender.
3. Let potatoes cool for 10 minutes. Cut a thin slice off the top of each potato.
4. Scoop out the insides into a bowl, leaving a 1/4-inch shell.
5. Add sour cream, chives, butter, salt, and pepper to the bowl. Mash until smooth.
6. Spoon the mixture back into the potato shells. Place on a baking sheet.
7. Bake for 15-20 minutes at 400°F, until tops are lightly golden.

Zesty and creamy, these potatoes are a crowd-pleaser. Serve them alongside grilled meats or as a standalone dish with extra chives on top for a pop of color.

Baked Potato Gnocchi

Whip up a comforting bowl of Baked Potato Gnocchi with this straightforward recipe. Perfect for a cozy dinner, it’s a twist on the classic that’s sure to impress.

Ingredients

• Potatoes – 2 lbs
• Flour – 1 cup
• Egg – 1
• Salt – 1 tsp
• Butter – 2 tbsp
• Parmesan cheese – ½ cup, grated

Instructions

1. Preheat oven to 400°F. Bake potatoes for 1 hour until tender.
2. Cool potatoes slightly, then peel and mash smoothly.
3. Mix in flour, egg, and salt until a dough forms. Tip: Don’t overwork the dough to keep gnocchi light.
4. Divide dough into 4 parts. Roll each into a ½-inch thick rope on a floured surface.
5. Cut ropes into 1-inch pieces. Press each with a fork for ridges. Tip: Ridges help sauce cling to gnocchi.
6. Boil a large pot of salted water. Cook gnocchi in batches until they float, about 2 minutes.
7. Drain gnocchi. Toss with butter and Parmesan. Tip: Serve immediately for the best texture.

Notably tender with a slight chew, these gnocchi pair wonderfully with a crisp salad or roasted vegetables. For a richer dish, top with a creamy Alfredo sauce.

Baked Potato and Egg Breakfast Skillet

Just when you thought breakfast couldn’t get any better, this Baked Potato and Egg Breakfast Skillet proves otherwise. It’s hearty, simple, and packed with flavor.

Ingredients

– Potatoes – 2 cups, diced
– Eggs – 4
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Cheddar cheese – ½ cup, shredded
– Green onions – 2 tbsp, chopped

Instructions

1. Preheat oven to 400°F.
2. Heat olive oil in a skillet over medium heat.
3. Add diced potatoes to the skillet. Cook for 10 minutes, stirring occasionally, until golden.
4. Season potatoes with salt and black pepper.
5. Make 4 wells in the potatoes. Crack an egg into each well.
6. Sprinkle shredded cheddar cheese over the skillet.
7. Transfer skillet to the oven. Bake for 8-10 minutes, until eggs are set.
8. Remove from oven. Garnish with chopped green onions.

Tip: For crispier potatoes, don’t overcrowd the skillet.
Tip: Use room temperature eggs for even cooking.
Tip: Let the skillet sit for 2 minutes before serving for easier handling.

Yolk perfection meets crispy potatoes in this dish. The melted cheese adds a creamy texture, while the green onions bring a fresh crunch. Serve it straight from the skillet for a rustic breakfast experience.

Baked Potato Quesadillas

Just when you thought quesadillas couldn’t get any better, here comes a twist with baked potatoes. Simple, hearty, and utterly satisfying.

Ingredients

• Flour tortillas – 4
• Baked potatoes – 2, mashed
• Shredded cheddar cheese – 1 cup
• Butter – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat a large skillet over medium heat (350°F).
2. Spread ½ cup mashed baked potatoes evenly over one flour tortilla.
3. Sprinkle ½ cup shredded cheddar cheese over the potatoes.
4. Top with another tortilla and press gently.
5. Melt 1 tbsp butter in the skillet, then add the quesadilla.
6. Cook for 3-4 minutes until the bottom is golden brown and crispy.
7. Flip the quesadilla carefully, adding the remaining 1 tbsp butter to the skillet.
8. Cook for another 3-4 minutes until the second side is golden and the cheese is melted.
9. Remove from skillet, let cool for 1 minute, then cut into wedges.

Golden and crispy on the outside, with a soft, cheesy potato filling inside. Serve with a dollop of sour cream or a side of fresh salsa for an extra kick.

Baked Potato and Bacon Waffles

Zesty flavors meet comfort food in this easy-to-make dish. Perfect for breakfast or brunch, these waffles combine the heartiness of baked potatoes with the crispiness of bacon.

Ingredients

– Flour – 1 cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Eggs – 2
– Milk – 1 cup
– Butter, melted – 2 tbsp
– Baked potato, mashed – 1 cup
– Bacon, cooked and crumbled – ½ cup

Instructions

1. Preheat your waffle iron to 375°F.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat eggs, then mix in milk and melted butter.
4. Combine wet ingredients with dry ingredients; stir until just mixed.
5. Fold in mashed baked potato and crumbled bacon.
6. Lightly grease the waffle iron with butter or cooking spray.
7. Pour ½ cup batter onto the center of the iron. Close lid quickly.
8. Cook for 5 minutes or until golden brown and crisp.
9. Repeat with remaining batter.
10. Serve immediately. Tip: For extra crispiness, let waffles sit in the iron for an additional 30 seconds after cooking.
11. Tip: Keep cooked waffles warm in a 200°F oven if not serving right away.
12. Tip: For a flavor boost, top with sour cream and chives.
Packed with texture and taste, these waffles offer a crispy exterior with a soft, fluffy inside. Try serving them with a drizzle of maple syrup for a sweet and savory twist.

Baked Potato and Chicken Enchiladas

Outstanding for a hearty dinner, these enchiladas combine comfort with a kick. Perfect for using leftover chicken and potatoes.

Ingredients

• Chicken breast – 2 cups, shredded
• Potatoes – 2 cups, baked and diced
• Flour tortillas – 8
• Enchilada sauce – 2 cups
• Cheese – 1.5 cups, shredded
• Cumin – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat oven to 375°F.
2. Mix chicken, potatoes, cumin, and salt in a bowl.
3. Warm tortillas for 10 seconds in the microwave to make them pliable.
4. Fill each tortilla with ¼ cup of the chicken mixture and a sprinkle of cheese.
5. Roll tortillas tightly and place seam-side down in a baking dish.
6. Pour enchilada sauce evenly over the rolled tortillas.
7. Sprinkle remaining cheese on top.
8. Bake for 20 minutes, or until cheese is bubbly and slightly golden.
9. Let sit for 5 minutes before serving to allow the enchiladas to set.

Rich in flavor, these enchiladas offer a creamy interior with a slightly crispy top. Serve with a dollop of sour cream or sliced avocado for extra richness.

Baked Potato and Broccoli Cheese Soup

This hearty Baked Potato and Broccoli Cheese Soup combines comfort and nutrition in one bowl. Try it for a cozy dinner tonight.

Ingredients

• Potatoes – 2 large
• Broccoli – 2 cups, chopped
• Cheddar cheese – 1 cup, shredded
• Milk – 1 cup
• Butter – 2 tbsp
• Flour – 2 tbsp
• Chicken broth – 4 cups
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat oven to 400°F. Pierce potatoes with a fork and bake for 45-60 minutes until tender.
2. In a large pot, melt butter over medium heat. Add flour, stirring for 1 minute to make a roux.
3. Gradually whisk in milk and chicken broth until smooth. Tip: Keep stirring to avoid lumps.
4. Add chopped broccoli to the pot. Simmer for 10 minutes until broccoli is tender.
5. Peel and dice the baked potatoes. Add to the pot along with salt and pepper.
6. Stir in shredded cheddar cheese until melted. Tip: For extra creaminess, add more milk if needed.
7. Simmer for another 5 minutes. Tip: Adjust thickness by adding more broth for a lighter soup.

With its creamy texture and rich cheese flavor, this soup is a crowd-pleaser. Serve with crusty bread or top with extra cheese for a decadent touch.

Baked Potato and Sausage Stuffed Peppers

Absolutely perfect for a hearty meal, these stuffed peppers combine the comfort of baked potatoes with the savory taste of sausage. A simple dish that delivers on flavor and satisfaction.

Ingredients

• Bell peppers – 4 large
• Potatoes – 2 cups, diced
• Sausage – 1 lb, cooked and crumbled
• Cheddar cheese – 1 cup, shredded
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat oven to 375°F.
2. Cut tops off bell peppers and remove seeds.
3. Toss diced potatoes with olive oil, salt, and black pepper.
4. Roast potatoes on a baking sheet for 20 minutes until tender.
5. Mix roasted potatoes with cooked sausage and half the cheddar cheese.
6. Stuff each bell pepper with the potato-sausage mixture.
7. Top stuffed peppers with remaining cheddar cheese.
8. Bake in preheated oven for 25 minutes until peppers are soft.
9. Let rest for 5 minutes before serving.

You’ll love the creamy texture of the potatoes against the crispness of the peppers. Try serving with a dollop of sour cream for extra richness.

Baked Potato and Corn Chowder

Savory and comforting, this chowder combines the heartiness of baked potatoes with the sweetness of corn. Perfect for any season, it’s a simple dish that delivers rich flavors.

Ingredients

• Potatoes – 2 large, baked
• Corn kernels – 2 cups
• Heavy cream – 1 cup
• Chicken broth – 2 cups
• Butter – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat a large pot over medium heat. Add butter.
2. Once butter melts, add corn kernels. Sauté for 5 minutes until slightly golden.
3. Dice baked potatoes into ½-inch cubes. Add to the pot.
4. Pour in chicken broth. Bring to a boil.
5. Reduce heat to low. Simmer for 10 minutes.
6. Stir in heavy cream. Season with salt and black pepper.
7. Simmer for another 5 minutes. Stir occasionally.
8. Remove from heat. Let stand for 2 minutes before serving.

Great texture with creamy and chunky elements, this chowder is a balance of comfort and flavor. Serve with a sprinkle of chives or crispy bacon bits for added crunch.

Baked Potato and Spinach Stuffed Mushrooms

Looking for a simple yet flavorful appetizer? These stuffed mushrooms combine baked potato and spinach for a hearty bite.

Ingredients

• Large mushrooms – 12
• Baked potato – 1, mashed
• Spinach – 1 cup, chopped
• Cheddar cheese – ½ cup, shredded
• Butter – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 375°F.
2. Remove stems from mushrooms; set caps aside.
3. Chop mushroom stems finely.
4. In a pan, melt butter over medium heat.
5. Add chopped stems; cook until soft, about 5 minutes.
6. Add spinach; cook until wilted, about 3 minutes.
7. In a bowl, mix mashed potato, spinach mixture, salt, and pepper.
8. Stuff each mushroom cap with the potato mixture.
9. Sprinkle shredded cheddar cheese on top.
10. Bake for 20 minutes, or until cheese is golden.

Cheesy, creamy, and with a slight crunch from the mushroom, these stuffed mushrooms are a crowd-pleaser. Serve them warm with a dollop of sour cream for extra richness.

Baked Potato and Beef Empanadas

Unwrap the flavors of comfort with these Baked Potato and Beef Empanadas, a perfect blend of hearty and crispy.

Ingredients

• Flour – 2 cups
• Salt – 1 tsp
• Butter – ½ cup, cold
• Water – ¼ cup
• Ground beef – 1 lb
• Potatoes – 2, medium, baked and mashed
• Onion – 1, small, diced
• Cumin – 1 tsp
• Egg – 1, beaten

Instructions

1. Preheat oven to 375°F.
2. Mix flour and salt in a large bowl.
3. Cut in butter until mixture resembles coarse crumbs.
4. Gradually add water, stirring until dough forms. Tip: Handle dough as little as possible to keep it tender.
5. Roll dough to 1/8-inch thickness on a floured surface.
6. Cut into 6-inch circles.
7. Cook beef and onion in a skillet over medium heat until beef is browned, about 5 minutes.
8. Stir in mashed potatoes and cumin. Cook for 2 minutes.
9. Place 2 tbsp filling on each dough circle.
10. Fold dough over filling, pressing edges to seal. Tip: Use a fork to crimp edges for a decorative touch.
11. Brush empanadas with beaten egg.
12. Bake on a parchment-lined sheet for 25 minutes, until golden. Tip: Rotate sheet halfway for even browning.

Juicy beef and creamy potatoes encased in a flaky crust make these empanadas irresistible. Serve with a side of sour cream for dipping.

Baked Potato and Jalapeno Poppers

Now, let’s dive into making these irresistible Baked Potato and Jalapeno Poppers. They’re the perfect blend of spicy and savory, guaranteed to be a hit at any gathering.

Ingredients

• Russet potatoes – 2 large
• Jalapenos – 4, seeded and halved
• Cream cheese – 4 oz
• Shredded cheddar cheese – 1 cup
• Bacon – 4 strips, cooked and crumbled
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Pierce potatoes with a fork. Rub with olive oil, salt, and pepper. Bake for 50 minutes or until tender.
3. Let potatoes cool slightly. Cut each in half lengthwise. Scoop out the center, leaving a ¼-inch border.
4. Fill each potato half with cream cheese, cheddar cheese, and bacon. Place a jalapeno half on top.
5. Return to oven. Bake for 10 minutes or until cheese is bubbly and slightly golden.
6. Tip: For extra crispiness, broil for the last 2 minutes.
7. Tip: Wear gloves when handling jalapenos to avoid skin irritation.
8. Tip: Let poppers sit for 5 minutes before serving for easier handling.

Absolutely bursting with flavor, these poppers offer a creamy interior with a spicy kick. Serve them with a side of sour cream or avocado dip for an extra layer of deliciousness.

Baked Potato and Turkey Shepherd’s Pie

Overlooking the classic shepherd’s pie? This baked potato and turkey version twists tradition with comfort. It’s hearty, simple, and packed with flavor.

Ingredients

– Potatoes – 4 large
– Ground turkey – 1 lb
– Butter – 4 tbsp
– Milk – ½ cup
– Cheddar cheese – 1 cup, shredded
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Preheat oven to 375°F.
2. Peel and chop potatoes into 1-inch cubes.
3. Boil potatoes in salted water for 15 minutes until tender.
4. Drain potatoes and return to pot.
5. Add butter, milk, salt, and pepper to potatoes. Mash until smooth. Tip: For creamier mash, warm the milk before adding.
6. In a skillet, cook ground turkey over medium heat until no longer pink, about 10 minutes.
7. Season turkey with salt and pepper.
8. Spread cooked turkey evenly in a 9×13 inch baking dish.
9. Spoon mashed potatoes over turkey, spreading to cover completely.
10. Sprinkle shredded cheddar cheese on top. Tip: For a golden crust, broil for the last 2 minutes.
11. Bake for 20 minutes until cheese is bubbly. Tip: Let stand for 5 minutes before serving for easier slicing.

Not your average shepherd’s pie, this dish boasts a creamy potato top with a savory turkey base. Serve with a crisp green salad to cut through the richness.

Baked Potato and Lentil Curry

Now, let’s dive into a hearty Baked Potato and Lentil Curry that’s both comforting and straightforward to make.

Ingredients

• Potatoes – 2 large
• Lentils – 1 cup
• Coconut milk – 1 can
• Curry powder – 2 tbsp
• Vegetable oil – 1 tbsp
• Salt – 1 tsp

Instructions

1. Preheat oven to 400°F. Pierce potatoes with a fork and bake for 45 minutes until tender.
2. Rinse lentils under cold water. Boil in 3 cups of water for 20 minutes until soft. Drain.
3. Heat oil in a pan over medium heat. Add curry powder and stir for 30 seconds to release aromas.
4. Mix in cooked lentils and coconut milk. Simmer for 10 minutes, stirring occasionally.
5. Cut baked potatoes into chunks. Gently fold into the curry. Season with salt.
6. Simmer for another 5 minutes to blend flavors. Tip: For a thicker curry, mash some potatoes against the pan.

Hearty and rich, this curry pairs creamy potatoes with earthy lentils. Serve over rice or with naan for a satisfying meal.

Conclusion

Just like that, you’ve got 20 mouthwatering ways to turn leftover baked potatoes into something extraordinary! Whether you’re in the mood for comfort food or something a bit more gourmet, this list has you covered. We’d love to hear which recipes you try and love—drop a comment below with your favorites. Don’t forget to share the inspiration by pinning this article on Pinterest for your fellow home cooks to discover!

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