15 Recipes to Use Up Those Leftover Baked Potatoes in Your Fridge

Since you’re working with pre-baked potatoes, you can skip steps one through four and cut almost 30 minutes from the cooking time. These cheesy, gluten-free stunners only require five ingredients to boot.

Time Commitment: 40 minutes

Refresh those leftover baked potatoes in the oven, then gussy them up with a few easy, inventive toppings, all of them vegetarian and gluten-free. (Balsamic caramelized onions? So fancy.)

Time Commitment: 1 hour and 45 minutes

If you only have one or two leftover baked potatoes, no worries—this simple, gluten-free, six-ingredient recipe can easily be halved. (Just scoop the potato out of its skin and quickly mash it with a little melted butter before using.)

Time Commitment: 45 minutes

You can add the potato at the end of the cooking time, just before pureeing, since it’s already tender. Skip the bacon to make this one-pot dish vegetarian.

Time Commitment: 1 hour

You can pass go, collect $200 and skip straight to step four, since you won’t need to boil the potatoes in advance. Just ditch the skins first and this gluten-free, seven-ingredient side will be ready to devour.

Time Commitment: 50 minutes

Topped with blue cheese and bacon, no one will believe these easy, cheesy, gluten-free spuds started as leftover baked potatoes.

Time Commitment: 1 hour and 35 minutes

This irresistible vegan, kid-friendly side dish starts with raw potatoes, but you can easily swap in your leftovers. Slice the baked potatoes while they’re still cold for the cleanest wedge cuts.

Time Commitment: 1 hour and 20 minutes

Two carbs, one lightning-fast dinner, zero complaints. Of all the leftover baked potato recipes out there, this one is high on our list, since it's vegan, gluten-free and Mediterranean diet-friendly. 

Time Commitment: 20 minutes

Forget the tortilla chips; this crowd-pleaser is all about the potatoes. The recipe calls for minis, but any leftover baked potato will work. And thanks to refried beans, bacon and cheese, it's positively packed with protein.

Time Commitment: 1 hour and 10 minutes

Last night’s dinner is this morning’s gluten-free breakfast—like a bacon, egg and cheese minus the roll. Did we mention you’re only eight ingredients away?

Time Commitment: 1 hour and 40 minutes

Leftover baked potatoes have never looked (or tasted) as good as these drool-worthy vegetarian gnocchi. In fact, we’re making extra spuds from now on, just so we can have six-ingredient homemade pasta the next day.

Time Commitment: 2 hours and 30 minutes

Instead of peeling and boiling the potatoes for the topping on this protein-rich Irish classic, save some time by using up your leftover baked potatoes. Just remove the flesh from the skins before mixing in the goat cheese and sour cream. (Oh yeah, there’s *goat cheese.*)

Time Commitment: 1 hour and 40 minutes

You had us at “cheesy” and “bacon,” but the gorgeous green kale pesto is what’s really bringing us back for seconds. This gluten-free party dish (which is loaded with plant-based protein, BTW) is all about balance, no?

Time Commitment: 1 hour and 35 minutes

Slice your leftover baked potatoes into cubes, fry them in lots of cumin and paprika and voilà: You’re halfway there. All that’s left to make for these dairy-free tacos is the homemade chipotle crema (which starts with store-bought mayonnaise, but shhh).

Time Commitment: 40 minutes

FYI, your potato cubes probably won’t be as clean-cut as starting with raw russets, but they’ll taste just as good. Besides, home fries are supposed to be rustic (and these are gluten-free to boot).

Time Commitment: 35 minutes