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The other night I baked way too many potatoes. Not sure what to do with them now. Any ideas?
Make potato salad.
We just reheat 'em! You could scoop the shells, mash them with whatever ( Ilike chopped broccoli) and make twice baked out of them!
make potato soup.
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I make potato soup using left-over baked potatoes. I have also made potato salad using baked potatoes. I prefer the potato soup
You can also slice the potaotes round-wise and fry the slices. Twice-baked potatoes is another idea.
Good ideas. I like the soup. Any soup recipes then?
Grate them and make hash browns!
I leave my left over baked spuds in the fridge for a few days and then I make potatoes and eggs with them, skin and all. They make the best tater & eggs. Yummy.
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I'm at work so I don't have a recipe for potato soup with me, but there are a lot of soup recipes on the search if you type it in and click on community...hope you find something good to fix!
My family loves it when I cut them into wedges, scoop out some of the pulp & toss it or save it for something else. Take the remaining "thick skins" and brush with melted butter, sprinkle with seasoning salt & shredded cheese. Bake @ 400º until they're golden & the cheese is melted. Sometimes I bake them a bit & then sprinkle the cheese on them.
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Here's a wonderful recipe for baked potato soup:Remove skins from 4 medium baked potatoes and coursely mash. Fry 2 slices of bacon and crumble. Set aside. Reserve 1/2 tsp. drippings in pan. Add 1/2 c. celery (chopped), 1/2 c. green onions (thinly sliced), 1 can (14.5 oz) chicken broth, 1 1/2 c. milk, 1 garlic clove (pressed), 1/2 tsp. salt, 1/4 tsp. black pepper. Bring to boil. Reduce heat; simmer 10 min. Stir in 1 c. sour cream and bacon crumbles. Ladle into bowls and top with shredded cheddar cheese. Serves 4
Quick Potato Soup (Serves 2-3; can be increased)
Chop and Saute: 1 onion and 1 stalk celery.Add: 2-3 diced, cooked potatoes, and 1 1/2 cups chicken stock, vegetable broth, or lightly salted water.Cook for 10 minutes. Finish with black pepper and a splash of milk or cream.
Quick Vegetable Chowder (Serves 4; can be increased)
Chop and gently saute 1 onion, one carrot, and 1-2 stalks celery in 2 tablespoons butter*, until translucent, but not browned. Stir in 2 tablespoons flour and continue cooking and stirring until the flour just starts to brown. Stir in 2-3 diced potatoes and a can of corn, undrained. Add 1/2 cup milk* and enough water to reach your desired consistency. Cook until potatoes are heated through and soup is just reaching a boil. Salt and pepper to taste. *Substitute vegetable oil for butter and omit milk for a vegan option.
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