10 Creative Leftover Baked Potato Recipe Ideas

Got leftover baked potatoes sitting in your fridge? Don’t let them go to waste! These fluffy, already-cooked spuds are perfect for creating amazing new dishes.

From crispy breakfast hash to loaded soups, leftover baked potatoes transform into restaurant-quality meals with minimal effort and maximum flavor.

01. Crispy Diner-Style Breakfast Home Fries

Golden, crispy home fries made from leftover baked potatoes just like diners do. The secret is using pre-cooked potatoes for that perfect flaky interior and crispy exterior.

Ingredients: 4 large leftover baked potatoes, 3 tablespoons vegetable oil, 1 large yellow onion (diced), 1 red bell pepper (diced), 2 teaspoons garlic powder, 1 teaspoon paprika, salt and black pepper to taste, 2 tablespoons fresh chives (chopped).

How To Make Crispy Diner-Style Breakfast Home Fries

1. Remove skins from cold baked potatoes and cut into 1-inch cubes. The potatoes should be firm and easy to handle when chilled, which prevents them from falling apart during cooking.

2. Heat oil in a large cast iron skillet or heavy pan over medium-high heat until shimmering. Add diced onions and bell peppers, cooking for 3-4 minutes until they start to soften and become fragrant.

3. Add cubed potatoes to the skillet in a single layer, avoiding overcrowding. Season with garlic powder, paprika, salt, and pepper. Let them cook undisturbed for 4-5 minutes to develop a golden crust.

4. Flip potatoes carefully with a spatula and continue cooking for another 4-5 minutes until all sides are crispy and golden brown. Garnish with fresh chives and serve immediately while hot and crispy.

02. Black Bean and Potato Veggie Burgers

Hearty vegetarian burgers that hold together perfectly thanks to mashed leftover potatoes. These protein-packed patties are satisfying and full of southwestern flavors.

Ingredients: 2 large leftover baked potatoes, 1 can black beans (drained and rinsed), 1/2 cup breadcrumbs, 1 large egg, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 cup corn kernels, 1/4 cup red onion (finely diced), 2 tablespoons olive oil.

How To Make Black Bean and Potato Veggie Burgers

1. Remove skins from baked potatoes and mash the flesh in a large bowl until smooth. The potatoes act as a natural binder, so make sure they’re well mashed without any large chunks remaining.

2. Add black beans to the bowl and mash about half of them, leaving some whole beans for texture. Mix in breadcrumbs, egg, cumin, chili powder, corn, and diced onion until everything is well combined.

3. Form the mixture into 4 equal patties, pressing firmly so they hold together. If the mixture seems too wet, add more breadcrumbs. Chill patties for 15 minutes to help them set.

4. Heat olive oil in a large skillet over medium heat. Cook patties for 4-5 minutes per side until golden brown and heated through. The outside should be crispy while the inside stays tender.

5. Serve on toasted buns with your favorite burger toppings like avocado, lettuce, tomato, and spicy mayo for a complete meal.

03. Fluffy Baked Potato Latkes

A creative twist on traditional latkes using mashed baked potatoes instead of raw grated ones. These come together quickly and cook up golden and crispy.

Ingredients: 3 large leftover baked potatoes, 2 large eggs, 1/4 cup all-purpose flour, 1 small onion (finely grated), 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, vegetable oil for frying.

How To Make Fluffy Baked Potato Latkes

1. Scoop flesh from baked potatoes and mash until mostly smooth with just a few small lumps for texture. Let the mashed potatoes cool completely to room temperature before proceeding with the recipe.

2. Beat eggs in a small bowl, then mix into the cooled mashed potatoes along with flour, grated onion, salt, pepper, and garlic powder. The mixture should hold together when squeezed but not be too wet.

3. Heat 1/4 inch of oil in a large skillet over medium-high heat until a small drop of batter sizzles immediately. Form potato mixture into 3-inch patties using your hands or a large spoon.

4. Carefully place patties in hot oil and fry for 3-4 minutes per side until deep golden brown and crispy. Don’t overcrowd the pan, working in batches if necessary.

5. Transfer cooked latkes to paper towel-lined plates to drain excess oil. Serve immediately while hot with sour cream, applesauce, or your favorite toppings.

04. Chorizo Breakfast Tacos with Potato Hash

Spicy chorizo and crispy potato hash make these breakfast tacos irresistible. Perfect for using up leftover baked potatoes in a completely new way.

Ingredients: 2 large leftover baked potatoes, 8 oz Mexican chorizo, 6 large eggs, 8 small flour tortillas, 1 cup shredded cheddar cheese, 1/2 cup white onion (diced), 2 tablespoons vegetable oil, salt and pepper to taste.

How To Make Chorizo Breakfast Tacos with Potato Hash

1. Dice leftover baked potatoes into small 1/2-inch cubes, leaving the skins on for extra texture and nutrition. The smaller pieces will get crispier and heat through more evenly.

2. Cook chorizo in a large skillet over medium heat, breaking it up with a spoon as it cooks. Once fully cooked and crispy, remove chorizo but leave the rendered fat in the pan.

3. Add diced potatoes to the same skillet with chorizo fat and cook for 6-8 minutes, stirring occasionally until golden brown and crispy on all sides. Season with salt and pepper.

4. Push potatoes to one side of the skillet and scramble eggs in the empty space until just set but still creamy. Mix everything together gently to combine.

5. Warm tortillas in a dry skillet or microwave. Fill each tortilla with the potato and egg mixture, top with cheese, and fold in half to serve.

05. Prime Rib Pizza with Potato Topping

Transform leftover prime rib and baked potatoes into an amazing pizza that tastes like a complete dinner. This unique combination is surprisingly delicious and satisfying.

Ingredients: 1 pizza dough, 2 leftover baked potatoes, 2 cups leftover prime rib (sliced thin), 1 cup mozzarella cheese, 1/2 cup Parmesan cheese, 1/4 cup olive oil, 2 cloves garlic (minced), 1/4 cup fresh rosemary, salt and pepper.

How To Make Prime Rib Pizza with Potato Topping

1. Preheat oven to 475°F and stretch pizza dough onto a greased baking sheet or pizza stone. The dough should be thin enough to see through but not so thin it tears easily.

2. Slice leftover baked potatoes into very thin rounds, about 1/8-inch thick. Pat them dry with paper towels to remove excess moisture that could make the pizza soggy.

3. Mix olive oil with minced garlic and brush this mixture evenly over the stretched pizza dough, leaving a small border for the crust to puff up during baking.

4. Layer thin potato slices over the oiled dough, overlapping slightly. Add sliced prime rib on top, then sprinkle with both cheeses and fresh rosemary. Season with salt and pepper.

5. Bake for 12-15 minutes until the crust is golden brown, cheese is melted and bubbly, and potato edges are slightly crispy. Let cool for 2 minutes before slicing.

06. Twice Baked Potato Casserole with Bacon

All the flavors of twice-baked potatoes in an easy casserole form. This crowd-pleasing dish is perfect for potlucks and feeds a hungry group.

Ingredients: 6 large leftover baked potatoes, 8 strips bacon, 1 cup sour cream, 1/2 cup butter, 2 cups sharp cheddar cheese, 1/4 cup green onions (chopped), 1/2 cup milk, salt and pepper to taste.

How To Make Twice Baked Potato Casserole with Bacon

1. Cook bacon in a large skillet until crispy, then drain on paper towels and chop into small pieces. Save 2 tablespoons of bacon fat for extra flavor in the potato mixture.

2. Remove skins from baked potatoes and place flesh in a large mixing bowl. Add butter, sour cream, reserved bacon fat, and milk, then mash until creamy and smooth.

3. Fold in 1 1/2 cups of cheddar cheese, half the bacon pieces, and most of the green onions, reserving some for garnish. Season generously with salt and pepper to taste.

4. Spread mixture in a greased 9×13 inch baking dish and top with remaining cheese and bacon pieces. The casserole can be assembled ahead and refrigerated until ready to bake.

5. Bake at 350°F for 25-30 minutes until heated through and cheese is melted and golden on top. Garnish with remaining green onions before serving hot.

07. Ultimate Twice Baked Potatoes

The classic twice-baked potato gets even better when you start with leftover baked potatoes. Simply mix, stuff, and bake for an impressive side dish.

Ingredients: 4 large leftover baked potatoes, 1/2 cup butter, 1/2 cup sour cream, 1 cup sharp cheddar cheese, 4 strips bacon (cooked and crumbled), 3 green onions (chopped), 1/4 cup milk, salt and pepper.

How To Make Ultimate Twice Baked Potatoes

1. Cut leftover baked potatoes in half lengthwise and carefully scoop out the flesh, leaving about 1/4 inch of potato attached to the skin to maintain structure.

2. Mash the scooped potato flesh with butter, sour cream, and milk until smooth and creamy. The mixture should be fluffy but not too wet or it won’t hold its shape.

3. Fold in 3/4 cup of cheddar cheese, most of the bacon pieces, and half the green onions. Season with salt and pepper, then taste and adjust seasoning as needed.

4. Spoon the potato mixture back into the potato skins, mounding it high and creating attractive peaks with a fork. Top with remaining cheese and bacon pieces.

5. Bake at 425°F for 15-20 minutes until heated through and tops are golden brown. Garnish with remaining green onions and serve immediately while hot and crispy.

08. Loaded Turkey and Gravy Stuffed Potatoes

Perfect for using Thanksgiving leftovers, these stuffed potatoes are loaded with turkey, gravy, and all your favorite holiday flavors in one amazing dish.

Ingredients: 4 large leftover baked potatoes, 2 cups leftover turkey (shredded), 1 cup leftover gravy, 1/2 cup leftover stuffing, 1/2 cup cranberry sauce, 1 cup mozzarella cheese, 2 tablespoons butter, salt and pepper.

How To Make Loaded Turkey and Gravy Stuffed Potatoes

1. Cut baked potatoes in half lengthwise and scoop out most of the flesh, leaving enough attached to the skin so the shells hold their shape during baking.

2. Mash the potato flesh with butter until smooth, then mix in half the shredded turkey and enough gravy to make it creamy but not soggy. Season with salt and pepper.

3. Spoon the potato mixture back into the shells, creating a well in the center of each one. Fill the wells with remaining turkey, then top with small spoonfuls of stuffing.

4. Drizzle additional gravy over each stuffed potato, then sprinkle with mozzarella cheese. Add small dollops of cranberry sauce for color and flavor contrast.

5. Bake at 375°F for 20-25 minutes until cheese is melted and golden brown and everything is heated through. The tops should be slightly crispy while the inside stays creamy.

09. Restaurant-Style Loaded Potato Skins

Crispy, golden potato skins loaded with cheese, bacon, and green onions just like your favorite restaurant. These make perfect appetizers or game day snacks.

Ingredients: 6 large leftover baked potatoes, 8 strips bacon, 2 cups sharp cheddar cheese, 1/2 cup sour cream, 1/4 cup green onions (chopped), 1/4 cup butter (melted), vegetable oil for frying, salt and pepper.

How To Make Restaurant-Style Loaded Potato Skins

1. Cut baked potatoes in half lengthwise and scoop out most of the flesh, leaving about 1/4 inch attached to create sturdy shells. Save the flesh for another use like mashed potatoes.

2. Cook bacon until crispy, drain on paper towels, and chop into small pieces. The bacon should be completely crisp since it won’t cook much more during the final baking step.

3. Heat 2 inches of oil to 375°F in a large pot. Carefully fry potato skins for 2-3 minutes until golden brown and crispy all over. Drain on paper towels immediately.

4. Brush fried skins with melted butter and season with salt and pepper. Fill each skin with cheddar cheese and bacon pieces, distributing evenly among all the shells.

5. Bake at 450°F for 5-7 minutes until cheese is completely melted and bubbly. Top with sour cream and chopped green onions before serving hot and crispy.

10. Creamy Loaded Baked Potato Soup

Rich, creamy potato soup that’s ready in minutes when you start with leftover baked potatoes. This stick-to-your-ribs soup is perfect for cold days.

Ingredients: 4 large leftover baked potatoes, 4 cups chicken broth, 1 cup heavy cream, 1 cup sharp cheddar cheese, 6 strips bacon, 1/4 cup butter, 1/4 cup flour, 1/2 cup sour cream, 3 green onions (chopped).

How To Make Creamy Loaded Baked Potato Soup

1. Remove skins from baked potatoes and cut flesh into bite-sized chunks. Cook bacon until crispy, drain and chop, then set aside for garnish along with the rendered bacon fat.

2. Melt butter in a large pot over medium heat, then whisk in flour and cook for 1 minute to create a roux. This will thicken the soup and prevent it from being watery.

3. Gradually whisk in chicken broth, making sure to eliminate any lumps from the flour mixture. Bring to a simmer and add the chunked potatoes to heat through.

4. Stir in heavy cream and let the soup simmer gently for 5 minutes. Add cheddar cheese gradually, stirring until melted and smooth throughout the soup.

5. Remove from heat and stir in sour cream until well combined. Taste and adjust seasoning with salt and pepper. Serve hot topped with bacon pieces and chopped green onions.

Final Thoughts

These leftover baked potato recipes prove that yesterday’s side dish can become today’s star. From crispy breakfast hash to loaded soups, the possibilities are endless.

Next time you have extra baked potatoes, try one of these creative transformations and discover your new favorite comfort food dish.