I come from several generations of thrifty Jewish mothers who utilized leftovers to make delicious and nourishing meals.
Nowadays, I often cook more than I need so I can create new dishes out of old on purpose. One of my favorites is stuffing leftover baked potatoes. Even if baked potatoes are not on the menu, I’m liable to throw a few spuds in the oven when baking other dishes.
Cheesy Stuffed Potatoes was a favorite of my sons that I’ve sharpened with horseradish. Moussaka Stuffed Potatoes was inspired by a trip to Turkey, where moussaka is a stew with tomatoes, eggplant and potatoes.
To make potato boats, choose baking potatoes such as russets or Idahos that are about 10 to 12 oz. before cooking. Rewarm before scooping and mashing for best results. To bake potatoes, scrub, prick in several places with a fork and bake on an ungreased baking tray in a 450-degree oven for about 1 hour (turning once) until the skin is crispy and the potatoes cooked through.
Cheesy Stuffed Potatoes
Serves 4
4 large baked potatoes
4 Tbs. butter
4 Tbs. flour
2 cups milk
3 cups shredded cheddar cheese, divided
4 cups finely diced cooked vegetables such as greens or broccoli
2 tsp. prepared (white) horseradish
1/2 tsp. salt
1/2 tsp. ground black pepper
1 tsp. paprika
Cut potatoes in half to make four long boats. Scoop out flesh, leaving a thin margin of potato in the skin shell. Roughly mash scooped-out potato and set aside.
Melt butter in saucepan over low heat. Whisk in flour. Whisk continuously until the flour and butter are fully incorporated. Slowly add milk, whisking continuously. Once all the milk is added, raise the heat to medium low. Stir or whisk sauce continuously until the mixture is smooth and thickened (it should coat the back of a spoon and be reduced to half its original volume). Be careful not to scorch. Remove from heat. Stir in 2 cups of cheese, mashed potatoes, cooked vegetables, horseradish, salt and pepper. Taste and adjust seasoning.
Mound filling into potato halves. Sprinkle with reserved cheese and paprika. Just before serving reheat in microwave or 350-degree oven.
Moussaka Stuffed Potatoes
Serves 4
4 large baked potatoes
3 Tbs. olive oil, divided
1 lb. ground beef
1 cup finely diced onion
2 tsp. minced garlic
2 cups peeled, diced eggplant (1/4-inch cubes)
1 cup red wine, divided
2 Tbs. tomato paste
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. cayenne (ground red pepper)
1/4 tsp. ground black pepper
1/4 tsp. ground oregano
1/2 cup hummus or parve sour cream
1/4 cup minced fresh mint or parsley
Cut potatoes in half to make four long boats. Scoop out flesh, leaving a thin margin of potato in the shell. Roughly mash scooped-out potato and set aside.
Heat 1 Tbs. oil in large fry or sauté pan over medium high heat. Add beef, breaking up clumps, and brown. Set aside beef. Drain liquids from pan. Add 1 Tbs. oil and sauté onion until soft. Add garlic and sauté until golden. Add eggplant and drizzle with remaining oil. Sauté 2 minutes, add 1/2 cup wine, tomato paste, salt, sugar, cayenne, pepper and oregano. Sauté until eggplant is beginning to soften. Stir in remaining wine and beef with juices. Sauté until beef and eggplant are cooked through and almost all the liquid is absorbed. Mix in mashed potatoes. Taste and adjust seasoning. Mound into potato halves. Reheat in 350-degree oven or microwave just before serving. Garnish each half with 1/8 of the hummus and mint.
Faith Kramer is a Bay Area food writer. Her columns alternate with those of Josie A.G. Shapiro. Faith blogs her food at www.clickblogappetit.com. Contact her at [email protected].