Was making dinner for two the other day and figured I would use some of the leftovers. There always seems to be something buried in Tupperware way back in the fridge. Popped one open and found one and a half medium sized baked potatoes.
If it were two full potatoes, I would have probably twice baked them. That’s always good. But one and a half?
Actually, it turned out very good. Obviously you probably will never have exactly 1½ baked potatoes leftover. That’s not a problem. All the ingredients below can easily be adjusted up or down to fit what you have. Here it is. Serves 2
Ingredients:
- 1½ Medium sized leftover baked potatoes
- 1/4 Cup onions, chopped (or green onions)
- 1/4 Cup red bell pepper, chopped
- 1 Tablespoons fresh chives, chopped
- 2 Eggs slightly beaten
- 1 Tablespoon oil and 1 Tablespoon butter
- S&P to taste
Directions:
Scoop out the flesh from the potatoes and put in a mixing bowl. Take a fork and knife and cut it up into very small pieces (about the same size as your chopped onions). They could be mashed, but I prefer it chunky.
Add all the other ingredients (except the oil and butter) and mix well.
Heat a frying pan to medium heat and add the oil and butter. Drop scoops of the potato mixture in the hot pan and cook until browned on each side. Flip once.
