19 Creative Leftover Baked Potato Recipes Delicious

Got leftover baked potatoes staring at you from the fridge? Don’t let them go to waste! From crispy hash browns to creamy soups and cheesy casseroles, these 19 creative recipes turn humble spuds into mouthwatering meals. Whether you’re craving quick weeknight dinners or cozy comfort food, we’ve got the perfect potato upgrade. Ready to reinvent your leftovers? Let’s dive in!

Loaded Baked Potato Soup

This creamy, hearty soup is like a baked potato in a bowl—packed with all your favorite toppings for the ultimate comfort food fix.

Ingredients:

• 4 slices bacon, chopped
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 2 cups chicken broth
• 4 large russet potatoes, peeled and diced
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1 tsp salt
• 1/2 tsp black pepper
• 3 green onions, thinly sliced

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 6 minutes. Transfer to a paper towel-lined plate, reserving 1 tbsp of bacon grease in the pot.
2. Melt the butter in the same pot with the bacon grease. Whisk in the flour and cook for 1 minute until bubbly. Gradually whisk in the milk and chicken broth until smooth.
3. Add the diced potatoes, salt, and black pepper. Bring to a simmer and cook for 15–20 minutes, stirring occasionally, until the potatoes are tender.
4. Reduce heat to low. Stir in the shredded cheddar and sour cream until melted and creamy. Taste and adjust seasoning if needed.
5. Serve hot, topped with the crispy bacon, green onions, and extra cheese if desired.

The magic here? A roux-based broth that stays luxuriously thick, so every spoonful clings to those fluffy potato chunks.

Tip: For extra smokiness, swap half the cheddar for smoked Gouda.

Baked Potato Breakfast Hash

This hearty hash turns leftover baked potatoes into a crispy, savory breakfast that’s ready in under 30 minutes—perfect for lazy weekend mornings.

Ingredients:

• 2 cups diced baked potatoes (about 2 medium)
• 4 slices bacon, chopped
• 1/2 cup diced yellow onion
• 1/2 cup diced bell pepper (any color)
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 large eggs
• 2 tbsp chopped fresh chives (optional)

Instructions:

1. In a large skillet over medium heat, cook chopped bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate, leaving drippings in the pan.
2. Add olive oil to the skillet, then sauté onion and bell pepper for 3 minutes until softened. Stir in diced baked potatoes, garlic powder, smoked paprika, salt, and black pepper. Press down lightly with a spatula and cook undisturbed for 5 minutes to crisp the bottom. Flip sections and repeat until golden all over, about 8 minutes total.
3. Push the hash to the edges of the skillet. Crack eggs into the center, cover, and cook 3–4 minutes until whites are set but yolks are still runny.
4. Sprinkle with crispy bacon and chives (if using). Serve immediately.

The magic here? The potatoes stay fluffy inside while getting irresistibly crispy edges—no soggy spuds allowed!

Tip: For extra crunch, spread the hash on a baking sheet and broil for 2–3 minutes before adding the eggs.

Cheesy Baked Potato Casserole

This creamy, dreamy casserole is like loaded baked potatoes in scoopable form—perfect for potlucks or cozy weeknights.

Ingredients:

• 3 lbs russet potatoes, peeled and cubed
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup sour cream
• 1/2 cup whole milk
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 cups shredded sharp cheddar cheese, divided
• 6 slices cooked bacon, crumbled
• 2 green onions, thinly sliced

Instructions:

1. Preheat oven to 375°F. Boil potatoes in salted water for 12–15 minutes until fork-tender. Drain well.
2. In a large bowl, mash potatoes with melted butter, sour cream, milk, 1 1/2 tsp salt, 1/2 tsp pepper, and 1/2 tsp garlic powder until smooth. Fold in 1 1/2 cups cheddar cheese.
3. Transfer mixture to a greased 9×13-inch baking dish. Top with remaining 1/2 cup cheddar and bacon.
4. Bake for 20–25 minutes until bubbly and golden. Sprinkle with green onions.

The magic here? Whipping the potatoes while hot creates an ultra-creamy base that soaks up all the cheesy, bacony goodness.

Tip: For extra crunch, broil for the last 2 minutes—just watch closely!

Leftover Potato Pancakes

Transform last night’s mashed potatoes into crispy, golden pancakes that are perfect for breakfast or a quick snack—no one will guess they’re made from leftovers!

Ingredients:

• 2 cups leftover mashed potatoes (chilled)
• 1 large egg, beaten
• 1/4 cup all-purpose flour
• 2 tbsp finely chopped green onions
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil (for frying)
• Sour cream or applesauce (for serving, optional)

Instructions:

1. In a large bowl, mix the mashed potatoes, beaten egg, flour, green onions, garlic powder, salt, and black pepper until fully combined.
2. Heat the vegetable oil in a large skillet over medium heat. Scoop 1/4-cup portions of the potato mixture into the pan, flattening each into a 1/2-inch-thick pancake.
3. Cook for 3–4 minutes per side, flipping once, until deeply golden and crisp at the edges. Work in batches to avoid crowding the pan.
4. Transfer to a paper towel-lined plate to drain any excess oil. Serve warm with sour cream or applesauce, if desired.

The magic here? The chilled mashed potatoes hold their shape beautifully, giving these pancakes a fluffy interior with an irresistible crispy crust.

Tip: For extra crunch, press a sprinkle of shredded cheddar into the pancakes just after flipping—it’ll melt into a lacy, golden edge.

Baked Potato Skins with Bacon and Cheese

These crispy potato skins are loaded with melty cheese and smoky bacon—perfect for game day or a cozy appetizer.

Ingredients:

• 4 medium russet potatoes, scrubbed
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 6 slices bacon, cooked and crumbled
• 1 1/2 cups shredded cheddar cheese
• 2 tbsp chopped fresh chives
• 1/4 cup sour cream (for serving)

Instructions:

1. Preheat oven to 400°F. Pierce potatoes with a fork, rub with 1 tbsp olive oil, and bake directly on the rack for 50–60 minutes until tender. Let cool slightly.
2. Cut potatoes in half lengthwise and scoop out flesh, leaving a 1/4-inch shell. Brush skins inside and out with remaining 1 tbsp olive oil, then sprinkle with 1 tsp kosher salt, 1/2 tsp garlic powder, and 1/2 tsp black pepper.
3. Return skins to the oven, cut-side up, and bake at 400°F for 10 minutes until crisp. Flip and bake 5 more minutes.
4. Sprinkle cheese and bacon into each shell. Broil 2–3 minutes until cheese bubbles. Garnish with chives and serve with sour cream.

The double-baking trick ensures maximum crispiness, while the bacon fat clinging to the cheese adds irresistible savoriness.

Tip: Save the scooped potato flesh for mashed potatoes or thicken soups!

Spicy Potato and Egg Tacos

These hearty tacos pack a punch with crispy potatoes, fluffy scrambled eggs, and a kick of heat—perfect for a lazy weekend brunch or a quick weeknight dinner.

Ingredients:

• 2 medium russet potatoes, diced into ½-inch cubes
• 4 large eggs
• 6 small corn tortillas
• 2 tbsp olive oil, divided
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp cayenne pepper (optional for extra heat)
• ½ tsp salt, divided
• ¼ cup crumbled cotija cheese
• 2 tbsp chopped fresh cilantro
• Hot sauce (optional, for serving)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the diced potatoes and cook, stirring occasionally, for 10–12 minutes until golden and crispy. Sprinkle with 1 tsp chili powder, ½ tsp smoked paprika, ½ tsp garlic powder, ¼ tsp cayenne pepper (if using), and ¼ tsp salt. Toss to coat and cook for 1 more minute. Transfer to a plate.
2. In the same skillet, heat 1 tbsp olive oil over medium heat. Whisk the eggs with the remaining ¼ tsp salt and scramble until just set, about 3–4 minutes.
3. Warm the tortillas in a dry skillet or microwave until pliable. Fill each with a scoop of potatoes, scrambled eggs, a sprinkle of cotija cheese, and cilantro. Drizzle with hot sauce if desired.

The contrast of crispy potatoes and creamy eggs with the smoky-spicy seasoning makes these tacos irresistible. The cotija cheese adds a salty tang that ties everything together!

Tip: For extra-crispy potatoes, spread them in a single layer in the skillet and resist stirring too often.

Creamy Baked Potato Salad

This twist on classic potato salad swaps boiled potatoes for tender, golden-baked ones, giving it a richer depth of flavor and irresistible texture.

Ingredients:

• 2 lbs russet potatoes, scrubbed and diced into 1-inch cubes
• 3 tbsp olive oil
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp Dijon mustard
• 1 tsp apple cider vinegar
• 1/2 cup finely chopped red onion
• 2 hard-boiled eggs, chopped
• 2 tbsp fresh dill, chopped

Instructions:

1. Preheat oven to 400°F. Toss potatoes with olive oil, 1/2 tsp salt, and black pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping once, until crispy outside and fork-tender. Let cool slightly.
2. In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and remaining 1/2 tsp salt.
3. Gently fold in roasted potatoes, red onion, hard-boiled eggs, and dill until evenly coated. Serve warm or chilled.

The roasted potatoes add a caramelized sweetness that pairs perfectly with the tangy, herby dressing—no mushy spuds here!

Tip: For extra crunch, sprinkle with crispy bacon or diced celery just before serving.

Potato and Broccoli Cheese Bake

This creamy, comforting Potato and Broccoli Cheese Bake is the ultimate crowd-pleaser—loaded with tender veggies and a gooey cheddar sauce that’ll have everyone reaching for seconds.

• 2 cups peeled and diced Yukon Gold potatoes (1/2-inch cubes)
• 2 cups small broccoli florets
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup panko breadcrumbs

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish.
2. Boil potatoes in salted water for 8 minutes. Add broccoli and cook 2 more minutes until crisp-tender. Drain.
3. Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually add milk, whisking until smooth. Simmer 3–4 minutes until thickened.
4. Remove from heat; stir in cheddar cheese, garlic powder, salt, and black pepper until melted.
5. Toss potatoes and broccoli with the cheese sauce. Transfer to baking dish; sprinkle with panko.
6. Bake 20 minutes until bubbly and golden on top.

The magic here? The panko topping adds a satisfying crunch against the velvety cheese sauce—no one will guess it’s so simple!

Tip: For extra flavor, mix 1 tbsp grated Parmesan into the panko before sprinkling.

Baked Potato Pizza with Garlic Sauce

This loaded baked potato pizza swaps traditional tomato sauce for creamy garlic goodness, topped with all your favorite spud fixings—think crispy bacon, melty cheddar, and a dollop of cool sour cream.

Ingredients:

• 1 lb pizza dough (store-bought or homemade)
• 2 medium russet potatoes, thinly sliced into 1/8-inch rounds
• 4 slices bacon, cooked and crumbled
• 1 cup shredded sharp cheddar cheese
• 1/4 cup sour cream
• 2 tbsp chopped fresh chives
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Garlic Sauce:

• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/4 tsp salt

Instructions:

1. Preheat oven to 425°F. Roll out pizza dough on a floured surface to a 12-inch circle and transfer to a parchment-lined baking sheet. Brush with 1 tbsp olive oil and prick all over with a fork.
2. In a bowl, toss potato slices with 1/2 tsp salt and 1/4 tsp black pepper. Arrange in a single layer over the dough, overlapping slightly.
3. Bake for 15 minutes until potatoes begin to soften and edges of crust are lightly golden.
4. Meanwhile, mix garlic sauce: Combine mayonnaise, minced garlic, lemon juice, and 1/4 tsp salt in a small bowl.
5. Spread garlic sauce evenly over the par-baked crust. Top with shredded cheddar and crumbled bacon. Return to oven for 10–12 minutes until cheese bubbles and crust is crisp.
6. Drizzle with sour cream and sprinkle with chives before slicing.

The magic here? The garlic sauce mimics loaded potato skins’ richness, while the double-bake method keeps the crust sturdy under all those toppings.

Tip: For extra crunch, broil the pizza for 1–2 minutes at the end—just watch closely to avoid burning!

Potato and Chorizo Breakfast Burritos

These Potato and Chorizo Breakfast Burritos are a hearty, flavor-packed way to start your day—spicy chorizo, crispy potatoes, and melty cheese wrapped up in a warm tortilla.

• 2 medium russet potatoes, diced into ½-inch cubes
• 8 oz fresh Mexican chorizo, casings removed
• 6 large eggs
• ¼ cup whole milk
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• 4 large flour tortillas (10-inch)
• ½ cup shredded Monterey Jack cheese
• 2 tbsp chopped fresh cilantro (optional)
• Hot sauce, for serving

1. Heat olive oil in a large skillet over medium heat. Add potatoes and cook, stirring occasionally, until golden and tender, about 12–15 minutes. Transfer to a plate.
2. In the same skillet, cook chorizo, breaking it into crumbles, until browned and cooked through, about 6 minutes. Drain excess fat if needed.
3. In a bowl, whisk eggs, milk, ½ tsp salt, and ¼ tsp pepper. Pour into the skillet with chorizo and scramble over medium-low heat until just set, about 3 minutes.
4. Warm tortillas in a dry skillet or microwave for 15 seconds. Divide the potato-chorizo-egg mixture among them, then top each with 2 tbsp cheese and a sprinkle of cilantro. Fold into burritos.
5. Serve immediately with hot sauce on the side.

The smoky chorizo and crispy potatoes add incredible texture, while the melty cheese ties everything together—no sad, soggy burritos here!

Tip: For extra-crispy potatoes, parboil them for 5 minutes before frying.

Leftover Potato and Corn Chowder

Got leftover spuds? This creamy, cozy chowder turns them into a comforting bowl of goodness with sweet pops of corn and a hint of smokiness.

Ingredients:

• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 cups leftover cooked potatoes, diced
• 1 (15-oz) can corn kernels, drained (or 1.5 cups frozen)
• 3 cups chicken or vegetable broth
• 1 cup whole milk
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and cook for 5 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
2. Add potatoes, corn, broth, milk, smoked paprika, salt, and black pepper. Bring to a gentle simmer (do not boil). Cook for 15 minutes, stirring occasionally.
3. Use a potato masher to lightly crush some potatoes—this thickens the chowder but keeps it chunky. Taste and adjust seasoning if needed.
4. Ladle into bowls and top with parsley if using. Serve warm with crusty bread.

The smoky paprika and sweet corn balance the creamy potatoes perfectly, while the quick mash trick gives this chowder its rustic texture without extra work.

Tip: For extra richness, swirl in a splash of heavy cream just before serving.

Twice-Baked Potatoes with Spinach and Feta

These creamy, cheesy stuffed potatoes are a showstopper side dish—loaded with garlicky spinach and tangy feta, they’re worth every minute of prep.

Ingredients:

• 4 large russet potatoes (about 10 oz each), scrubbed
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• ½ tsp black pepper, divided
• 3 cups fresh baby spinach, roughly chopped
• 2 cloves garlic, minced
• ½ cup sour cream
• 4 tbsp unsalted butter, softened
• ¾ cup crumbled feta cheese, divided
• ¼ cup whole milk
• 2 tbsp chopped fresh chives

Instructions:

1. Preheat oven to 400°F. Rub potatoes with 1 tbsp olive oil, then prick all over with a fork. Sprinkle with ½ tsp salt and ¼ tsp pepper. Bake directly on the rack for 50–60 minutes, until tender when pierced with a knife.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium. Add spinach and garlic; cook 2–3 minutes until wilted. Season with remaining ½ tsp salt and ¼ tsp pepper. Set aside.
3. Let potatoes cool slightly, then slice off the top ¼ of each. Scoop flesh into a bowl, leaving a ¼-inch shell. Mash flesh with sour cream, butter, ½ cup feta, and milk until smooth. Fold in spinach mixture and chives.
4. Spoon filling back into shells, mounding slightly. Top with remaining ¼ cup feta. Return to oven for 15–20 minutes until golden and heated through.

The double bake gives these potatoes an irresistible contrast—crisp-edged shells hugging a fluffy, savory filling that’s packed with bright pops of feta.

Tip: For extra crunch, broil the topped potatoes for the last 2 minutes.

Potato and Sausage Stuffed Peppers

These hearty stuffed peppers are packed with savory sausage, creamy potatoes, and melty cheese—a comforting twist on a classic that’ll have everyone asking for seconds.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb Italian sausage (casings removed)
• 2 cups russet potatoes, peeled and diced into ½-inch cubes
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup shredded cheddar cheese
• 2 tbsp olive oil
• ¼ cup chicken broth

Instructions:

1. Preheat oven to 375°F. Brush peppers inside and out with 1 tbsp olive oil, place upright in a baking dish, and set aside.
2. In a skillet over medium heat, brown the sausage, breaking it into crumbles, about 5 minutes. Transfer to a bowl.
3. In the same skillet, heat 1 tbsp olive oil. Add potatoes and onion; cook until potatoes are lightly browned, 8–10 minutes. Stir in garlic, 1 tsp smoked paprika, ½ tsp oregano, ½ tsp salt, and ¼ tsp black pepper; cook 1 minute.
4. Return sausage to the skillet. Pour in ¼ cup chicken broth, scraping up any browned bits. Simmer 2 minutes until liquid reduces slightly.
5. Stuff peppers with the sausage-potato mixture, top with cheddar, and bake 25–30 minutes until peppers are tender and cheese is bubbly.

The crispy-edged potatoes soak up the sausage’s richness, while the peppers stay perfectly snappy—no soggy bottoms here!

Tip: For extra flavor, swap the cheddar for pepper jack and add a pinch of cayenne to the filling.

Baked Potato Gnocchi with Brown Butter

These pillowy gnocchi get a crispy edge in the oven, then tossed in nutty brown butter for a cozy yet elegant weeknight meal.

Ingredients:

• 1 lb store-bought potato gnocchi
• 6 tbsp unsalted butter
• 3 tbsp chopped fresh sage
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 425°F. Spread gnocchi in a single layer on a parchment-lined baking sheet. Bake for 20 minutes, flipping halfway, until golden and slightly puffed.
2. Meanwhile, melt butter in a large skillet over medium heat. Cook for 3-4 minutes, swirling occasionally, until butter turns amber and smells nutty. Immediately add sage (it will sizzle), then remove from heat.
3. Add baked gnocchi to the skillet with 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to coat.
4. Serve topped with Parmesan cheese.

The magic here? Baking gives gnocchi a crisp shell while keeping the interior cloud-soft, and that toasty sage brown butter clings to every nook.

Tip: For extra crunch, sprinkle gnocchi with panko breadcrumbs before baking.

Potato and Kale Frittata

This hearty frittata is packed with tender potatoes and earthy kale, making it a perfect one-pan breakfast or brunch centerpiece.

Ingredients:

• 2 tbsp olive oil
• 1 medium russet potato, diced into 1/2-inch cubes
• 1 small yellow onion, thinly sliced
• 2 cups chopped kale, stems removed
• 6 large eggs
• 1/4 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add potatoes and onion, cooking for 8–10 minutes until potatoes are tender, stirring occasionally.
2. Add kale and cook for 2 minutes until slightly wilted. Meanwhile, whisk together eggs, milk, salt, pepper, and garlic powder in a bowl.
3. Pour egg mixture evenly over the vegetables. Sprinkle cheddar cheese on top. Cook undisturbed for 3–4 minutes until edges set.
4. Transfer skillet to the oven and bake for 12–15 minutes until the center is just set. Let cool for 5 minutes before slicing.

The crispy potato edges and melty cheese topping make this frittata feel indulgent, while the kale keeps it fresh and balanced.

Tip: For extra flavor, swap cheddar for crumbled feta or goat cheese.

Loaded Baked Potato Nachos

These nachos swap tortilla chips for crispy potato rounds, piled high with all the hearty toppings of a loaded baked potato—perfect for game day or a cozy night in.

Ingredients:

• 2 large russet potatoes, sliced into 1/4-inch rounds
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup cooked crumbled bacon
• 1/4 cup sour cream
• 2 tbsp chopped fresh chives

Instructions:

1. Preheat oven to 425°F. Toss potato rounds with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
2. Arrange in a single layer on a parchment-lined baking sheet. Bake for 20 minutes, flip, then bake another 10 minutes until golden and crisp.
3. Sprinkle shredded cheddar cheese and crumbled bacon over the potatoes. Return to the oven for 3–5 minutes until the cheese melts.
4. Dollop with sour cream and sprinkle with fresh chives. Serve immediately.

The smoky paprika and crispy-edged potatoes make these nachos irresistible—no one will miss the chips!

Tip: For extra crunch, broil for 1–2 minutes after adding cheese (watch closely!).

Potato and Ham Quiche

This hearty quiche combines fluffy potatoes, smoky ham, and melty cheese in a buttery crust—perfect for brunch or a cozy weeknight dinner.

Ingredients

• 1 refrigerated pie crust (or homemade)
• 1 cup diced Yukon Gold potatoes (1/4-inch cubes)
• 1 cup diced cooked ham
• 1/2 cup shredded sharp cheddar cheese
• 4 large eggs
• 1 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Unroll pie crust into a 9-inch pie dish, crimping edges. Prick the bottom with a fork and pre-bake for 10 minutes.
2. Heat olive oil in a skillet over medium. Add potatoes and cook for 8 minutes, stirring occasionally, until tender. Let cool slightly.
3. Layer ham, potatoes, and cheddar cheese in the pre-baked crust.
4. Whisk eggs, milk, salt, and black pepper in a bowl until smooth. Pour over the filling.
5. Bake for 35–40 minutes until the center is set and the top is lightly golden. Let rest 10 minutes before slicing.

The crispy-edged potatoes add a satisfying texture, while the ham infuses every bite with savory depth. Serve warm or at room temperature!

Tip: For extra flavor, sauté a diced onion with the potatoes or swap the cheddar for Gruyère.

Baked Potato Pierogies with Caramelized Onions

These pillowy pierogies get a cozy upgrade with creamy mashed potatoes and sweet caramelized onions, all baked to golden perfection—no boiling required!

Ingredients:

• 1 package (16 oz) frozen potato and cheese pierogies
• 2 tbsp unsalted butter, divided
• 1 large yellow onion, thinly sliced
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/4 tsp black pepper
• 1/4 cup sour cream (for serving)
• 1 tbsp chopped fresh chives (for garnish)

Instructions:

1. Preheat oven to 400°F. Grease a 9×13-inch baking dish with 1 tbsp butter.
2. In a skillet over medium-low heat, melt remaining 1 tbsp butter. Add onion, salt, sugar, and black pepper. Cook, stirring occasionally, for 20 minutes until deeply golden and caramelized.
3. Arrange pierogies in the prepared dish in a single layer. Spoon caramelized onions evenly over top. Bake for 25 minutes until pierogies are tender and edges are crisp.
4. Serve warm with dollops of sour cream and a sprinkle of chives.

The contrast of crispy baked edges against the soft filling is downright irresistible—caramelized onions add a touch of sweetness that balances the richness perfectly.

Tip: For extra crunch, broil the pierogies for 1–2 minutes at the end (watch closely!).

Leftover Potato and Cheese Empanadas

Turn last night’s mashed potatoes into crispy, cheesy empanadas—perfect for a quick snack or lunchbox surprise.

Ingredients:

• 2 cups leftover mashed potatoes
• 1 cup shredded cheddar cheese
• 1 store-bought pie crust (or homemade, rolled to 1/8-inch thickness)
• 1 egg, beaten (for egg wash)
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 tbsp olive oil (for brushing)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix mashed potatoes, cheddar cheese, garlic powder, smoked paprika, and salt until combined.
3. Roll out pie crust and cut into 6-inch circles (use a bowl as a guide). Spoon 2 tbsp filling onto one half of each circle, leaving a border.
4. Fold dough over filling, crimp edges with a fork, and brush with beaten egg. Poke 2-3 steam vents in each.
5. Bake for 20–25 minutes until golden and crisp. Brush with olive oil right after baking for extra shine.

The smoky paprika and melty cheese take these from humble leftovers to crave-worthy hand pies—great for dipping in ranch or hot sauce!

Tip: Freeze unbaked empanadas on a tray before transferring to a bag; bake straight from frozen, adding 5 extra minutes.

Conclusion

With these 19 creative leftover baked potato recipes, you’ll never let those spuds go to waste again! From crispy hash to creamy soups, there’s something for every craving. Give them a try, and let us know which one’s your favorite in the comments below. Don’t forget to share the love—pin this article on Pinterest so others can enjoy these delicious ideas too. Happy cooking!