One of my favorite uses for leftover baked potatoes is this awesome potato bake.
As a matter of fact, I will toss extra potatoes in the oven just to make this another night. It’s filling, warming, comfort food at it’s best. My kids and hubby rate this an “A++++” for a meal, and that’s saying something.
What I like best about this is not only is it easy to make, you can use up leftovers all over into another meal.
This starts with leftover baked potatoes, and on taco night, we usually have leftover taco meat, cheese, and sour cream that needs to be used up. Salsa is optional, really, and you can substitute whole cut tomatoes, canned tomatoes, or leave them out completely. It’s so easy to personalize.
To make this delicious, filling meal
all you need are 4-6 leftover baked potatoes cut into cubes. I like to leave the skins on, simply because I love the skins. If you want to, you can take the skins off as you cube the potatoes up. Preheat oven to 350 while you are browning a pound of ground meat. You can add chopped onions and garlic, if desired as well. Add taco seasoning according to package directions. Our make your own seasoning using this recipe.
Layer the potatoes in a cast iron skillet or 9×13 baking pan.
Top with Taco meat, then layer 1 16oz. Jar salsa over the meat. Add cheddar and mozzarella cheeses and remember the more, the merrier!
Bake at 350 for 30 minutes or until cheese is browned and bubbly. Add a dollop of sour cream, sprinkle some chives and serve!
Heather’s homesteading journey started in 2006, with baby steps: first, she got a few raised beds, some chickens, and rabbits. Over the years, she amassed a wealth of homesteading knowledge, knowledge that you can find in the articles of this blog.