Comments on: The Baked Potato Face-off (Recipe: Baked Potato Fritters)

By: Kathryn Denton

Kathryn Denton — Sat, 28 Mar 2015 07:30:11 +0000

We used to cut them in chunks or slice them in thick pieces with the peeling on and then pan fry them in some oil with a little bacon grease added to it. Yum!!!

By: Jackie Garvin

Jackie Garvin — Thu, 06 Feb 2014 21:12:30 +0000

In reply to Chris Thomas. I love bubble 'n squeak. You could certainly add sausage or some other protein for a complete meal.

By: Jackie Garvin

Jackie Garvin — Thu, 06 Feb 2014 21:10:50 +0000

In reply to Bonny Lee. Bonnie, I always love to hear the ingenious ways used to stretch food to feed a family. Adding bread cubes was brilliant. Thank you so much for sharing.

By: Bonny Lee

Bonny Lee — Thu, 06 Feb 2014 18:32:48 +0000

When I was a kid, my mother always baked more potatoes than we would need for a meal. A few nights later, she would cube up the leftover baked potatoes (skins and all), slice a few slices of bacon into narrow strips, fry the bacon, and add the potatoes when the bacon was crisp. If she was short the amount of potato needed to feed us, she would cut one or two slices of bread into cubes and cook with the potato. Season with onion salt and pepper. I loved these. I think adding some chopped onion, with the potatoes, would be good too.

By: Chris Thomas

Chris Thomas — Wed, 05 Feb 2014 19:12:53 +0000

Whether you call them boxtys, latkes, placki kartoflane, kartoffelpuffer, fritters or just plain ‘ol potato pancakes, these were a favorite staple when I was growing up in New York City.
Several years ago I introduced my wife to an old Irish favorite, as taught to me by my grandmother when I was a kid; bubble ‘n squeak. I have, however, developed a very unique twist on it in which it becomes a complete meal in and unto itself. If you’re interested, I’d be more than happy to share my recipe.
God bless.

By: Jackie Garvin

Jackie Garvin — Sun, 26 Aug 2012 12:02:58 +0000

In reply to Terra. Terra, It certainly beats just reheating the baked potato. I hope you enjoy!:)

By: Terra

Terra — Sun, 26 Aug 2012 00:45:13 +0000

I waste too much too, and always get mad at myself when I do. Lately we have been better about wasting, and really trying to eat up our delicious food. This recipe is a great idea for using up potatoes, and they sound really delicious! Hugs, Terra

By: Jackie Garvin

Jackie Garvin — Sun, 05 Aug 2012 20:15:48 +0000

In reply to Cathy Riggs.

Cathy,

I agree with you that bacon and cheese would be a wonderful addition mixed in with the fritters! Please let me know how these turn out for you if you make them. 🙂

By: Jackie Garvin

Jackie Garvin — Sun, 05 Aug 2012 20:14:30 +0000

In reply to sherrie.

Sherrie,

I’ve never used leftover baked potatoes in the same way as you but I’ve heard from plenty of folks how good they are cooked that way. Thanks for sharing!! 🙂

By: Jackie Garvin

Jackie Garvin — Sun, 05 Aug 2012 20:13:03 +0000

In reply to Ann.

Ann,

I don’t know why mashed potato fritters fell out of favor. Fritters are certainly popular. I suppose people are more interested in creating new types of fritters than sticking with the old standards. 🙂

By: Jackie Garvin

Jackie Garvin — Sun, 05 Aug 2012 20:11:59 +0000

In reply to Jean. Jean, It almost seems immoral to throw away food. I really disappoint myself when I let food ruin and have to throw it out.

By: Jackie Garvin

Jackie Garvin — Sun, 05 Aug 2012 20:07:28 +0000

In reply to Lillian. Thanks, Lillian! I hope you'll give them a try. :)

By: Lillian

Lillian — Thu, 02 Aug 2012 16:39:20 +0000

I’ve never thought of making fritters with baked potatoes, but I’ll bet they’re wonderful. They sure ook good.
Lillian
lillianscupboard.wordpress.com

By: Jean

Jean — Thu, 02 Aug 2012 13:34:31 +0000

Jackie those look positively scrumptious!! I cannot throw away food either. It just seems to rub against the grain of what I have been taught all my life. My Radford grandparents were very frugal and used things from their store that were considered scraps. She was the one who made the gritty cake icing that I love. I see nothing wrong with cooking the potatoes just for this recipe!

By: Ann

Ann — Thu, 02 Aug 2012 12:27:06 +0000

Yum Yum – those look wonderful – I love the statement above bout fried taters!!! LOL I remember eating mashed potato fritters and corn fritters, these look yummy too!! (not something we do a lot anymore – but why????) Thanks Jackie

By: sherrie

sherrie — Thu, 02 Aug 2012 12:20:20 +0000

YUM!!! i love using leftover baked taters to make fried taters. just slice them up and saute them in some butter w/some chopped bacon. top w/cheese and there ya have it. sprinkle w/some seasonin salt and it’s heaven on a plate.

By: Cathy Riggs

Cathy Riggs — Thu, 02 Aug 2012 12:12:41 +0000

I think all these would need to be absolutely decadent with the fresh fried bacon bits and shredded sharp cheddar mixed right in!! Think I am going to have to make some!! And Jackie I always bake an extra potato for a quick ‘tater side dish – hash browns, etc so will definitely add this recipe to the file!!

By: Jackie Garvin

Jackie Garvin — Thu, 02 Aug 2012 10:51:14 +0000

In reply to Maureen @ Orgasmic Chef.

Maureen,

I can just hear him saying that! It wouldn’t be right without a Southern accent. 🙂

By: Maureen @ Orgasmic Chef

Maureen @ Orgasmic Chef — Thu, 02 Aug 2012 07:27:51 +0000

I had an employee a long time ago in Knoxville, Tennessee who said this sentence so often he became known for it. It certainly fits on this post.

“There’s nuthin better’n frah’d p’tatas!”

The southern accent helps. I love your fritters!