Tag Archives: potato

Leftovers rock- quick mexi potatoes

So I hate food waste. We throw out things like vegetables we intend to eat that eventually die in the crisper and last week’s dinner (which now looks scary so we sometimes turf the container too). We waste food for a variety of reasons (even if you don’t want to click the link, click the link because Dr. Karl wrote that piece and I love Dr. Karl). But it doesn’t have to be like that.

There’s one section of my extended family who don’t do leftovers. Food not eaten that night doesn’t get eaten. Either it goes straight into the bin or it goes into the fridge and then into the bin later. It’s weird. I love leftovers to the point where I plan for leftovers so I can have yummy lunches for the coming week or freeze portions to create a bit of variety at a later date.

Part of my planning for leftovers includes purposefully cooking a bit more veg than needed and the other night it was baked potatoes. I can’t stand turning on the oven for one or two tiny things, and maximising what you cook in the oven saves electricity and money. So cooking this recipe actually started about 2 days before I finally ate this dish when I rolled my spuds in foil and baked them in the oven until super soft.

This is not a recipe where you need ingredient amounts. You can even make LEFTOVERS SQAURED like I did here, where I added leftover beans to leftover potatoes. It’s a naturally gluten free recipe.

I added: leftover refried beans, tomato and cheese to a roughly chopped up baked potato in a baking dish of your choice. I added guacamole and spring onions to mine after it came out of the oven. Of course, you could add sour cream too.

I like this dish because it’s a little like nachos but uses less processed food. It’s great with sweet potato if you’re not a spud fan.

It’s also really nice done with Indian ingredients (leftover dahl and chopped veg with chopped coriander and a swirl of yoghurt on top after it has come out of the oven).

It’s not a gourmet dish by any stretch of the imagination but it’s solid food as healthy or revolting as you want to make it and is easy to produce in a big baking dish to serve as dinner or a side to something else.

Tuck in.

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Getting Loaded

So it may be my Irishy-Scottishy ancestry, but I LOVE potatoes. I’ve never eaten a potato I didn’t like. Snack, meal, side, whatever. They don’t exactly have a sexy image or a brilliant healthy reputation, but I think that’s just because we don’t always do them justice.

This (loose and non-exact) recipe is neither sexy nor healthy, but it freezes well and tastes awesome. So just try it.

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Loaded Potatoes.

  • Small clean potatoes
  • A little milk and/or butter of your choice for mashing (soy or other non dairy versions work fine)
  • Cheese/s of your choice (I used a blue cheese and a Parmesan) (The amount you use will depend on how many potatoes you make)
  • Herbs of your choice (I used chives and garlic with the Parmesan and nothing with the blue cheese).
  • Salt and pepper.

You’ll also need foil, and cling wrap if you plan to freeze them.

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A freezer bag with my potatoes all ready to eat. No need to seal the bag as everything is individually wrapped.

  1. Wrap the potatoes in foil, pierce all over with a knife or skewer and bake them until tender. Save electricity by baking them with something else.
  2. When cool, unwrap and cut in half. Scoop out most of the centre with a spoon, but leave enough flesh in the skin to keep them intact. Set skins aside.
  3. Mash your potato flesh with the milk, butter, salt and pepper to your liking.
  4. At this point, I split the mixture in half because I was making two kinds of filling. You don’t have to do this if you’re just making one flavour.
  5. Add grated or crumbled cheese and herbs of your choice to the mixture. Make it as cheesy or as subtle as you wish. Mash in well.
  6. Carefully spoon and press mixture back into skins. They will probably be a bit mounded because you’ve added extra filling.
  7. At this point, you can either bung them back in the oven and bake them until they are hot and the cheese is melted, or you can prepare them for freezing. Take two halves and cling wrap together. Label with flavour and date and then freeze.
  8. To reheat, either allow to defrost in the fridge or microwave. You can either put them back in the oven or, in potato emergencies, just eat hot from the microwave. Serve alone or with other noms, such as a vegetarian chili (as in the bottom picture).

To be honest, I enjoyed the Parmesan and herb ones a lot more as the blue cheese ones tasted a little floury (delicious, but floury). I would probably add a mild cheddar or mozzarella to the blue cheese mix to add some moisture next time. These were great to grab on my way to work and let them defrost before lunch.

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Enjoy!

 

What other flavours do you think would work in loaded potatoes?

 

 

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