How to Use Up Leftover Potatoes

Baked Stuffed Potatoes

It’s so easy to cook more potatoes than you need—whether you meant to do it in order to have leftovers or you made a mistake.  How you cooked them in the first place will determine what you can do with them next.  Here’s a guide to using up leftover potatoes in recipes on this blog;

Disguising a Food Purchase Mistake

When I was at my local supermarket recently, I discovered a two-pound bag of individually frozen salmon fillets on sale and immediately bought a package.  The price was right--$5.99 for 6 fillets instead of $12.99.

I pan-fried two of them for dinner that night and got a resounding boo from my husband.  After a few bites, he pushed the salmon around his plate for a while and then took an extra helping of rice.  Seldom has he been so negative about what I cook.

I couldn’t bring myself to throw out the other fillets.  I figured I would eat them when he was away on a trip. 

A few weeks later I had an idea.

Sour Cream: What Is It and How Do I Use It?

I grew up with tubs of sour cream in the fridge.  My mother sometimes served individual bowls of it for lunch.  She’d cut up a cucumber, some radishes and a few tomatoes, mix it all together and Voila!  I guess it was a forerunner to today’s vegetable yogurts.

Out of habit, I too keep a tub of sour cream in the fridge.  But I don’t eat it with cut-up vegetables.  I use it to make Baked Stuffed Potatoes, Chocolate Icing and Chocolate Cheesecake.  I put dollops of it in Salmon Chowder, Hungarian Goulash, Ground Turkey Stroganoff and Shrimp Florentine.