We have always been a big leftover family....well, not a big family...well, sort of a big family...but really big on leftovers! My recipes were always tweaked to feed apprxiately four more people than we had at the time--so that we had leftovers for lunch or for "leftover nights" at the end of the week.
One evening when one of my littles did not want to eat their vegetable soup, one of his older siblings said, "You might as well eat it now, or Mom will just have you eat it tomorrow as 'vegetable soup reloaded,'" meaning that I would do something to it and serve it the next day!
Well, such is the case with my "Baked Potatoes 'Reloaded'" tip--except in this "recipe," nobody will ever know that you are "reloading" last night's food.
Make a ton of baked potatoes on the night that you want to serve them.
1. Clean the potatoes thoroughly and prick them with a fork.
2. Liberally rub each potato with a rub made out of butter and seasonings (we use Mrs. Dash), and place in a large baking pan.
3. Cover tightly with foil.
4. Bake until tender. {Or cook in crock pot all day!}
The "revisited" part: Put the leftovers in the fridge whole that night in a large ziplock bag. Then a day or more later, slice the baked potatoes thinly and layer in a baking dish with cheese, salt, pepper, and a little cream or half and half. Bake (or microwave) uncovered 'til bubbly. Doesn't take long since potatoes are already baked. Yum!
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