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Leftover Loaded Baked Potatoes

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Maris piper potatoes are covered and baked before being scooped out and dressed in Hellmann's Real Mayo. These are then re-stuffed and topped with a variety of delicious leftovers from the fridge.
  • 4 large Maris Piper potatoes
  • 8 tbsp Hellmann's Real Mayonnaise
  • 50 grams grated cheddar
  • 2 tbsp chopped fresh herbs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Leftovers to top

Nutritional information

 

Amount per serving

Energy (kcal)

144kcal

Energy (kJ)

603kJ

Protein (g)

5.4g

Carbohydrate incl. fibre (g)

21.6g

Carbohydrate excl. fibre (g)

18.2g

Sugar (g)

1.6g

Fibre (g)

3.3g

Fat (g)

4.3g

Saturated fat (g)

2.7g

Unsaturated fat (g)

1.4g

Monounsaturated fat (g)

1.2g

Polyunsaturated fat (g)

0.2g

Trans fat (g)

0.0g

Cholesterol (mg)

13mg

Sodium (mg)

390mg

Salt (g)

0.98g

Vitamin A (IU)

164IU

Vitamin C (mg)

12.4mg

Calcium (mg)

105mg

Iron (mg)

0.83mg

Potassium (mg)

567mg

  • 1 Heat oven to 220c/200c fan/gas mark 7. With a fork, prick the baked potatoes all over and rub a little oil. Place them on a baking tray and cook on the top shelf of the oven. Bake for 45 minutes to an hour or until the centre is soft and the skin is crispy. Remove from the oven and lower the temperature to 180/160c fan / gas mark 4.
  • 2 Once cool, cut a cross in the potatoes and carefully scoop out the filling into a medium sized bowl. Add in the Hellmann's Real Mayonnaise, grated cheddar, some chopped herbs from the fridge and salt and pepper. Mash with a fork until well combined. Spoon this back into the potato skins and bake in the oven for a further 15 minutes at 180c.
  • 3 Top with last night's leftovers and stick under the grill for 5 minutes or allow to cool and enjoy in your pack lunch, topped with cold leftovers.
  • 4 Topping ideas include: macaroni cheese with breadcrumbs, leftover vegetable curry, leftover bean chilli or leftover mashed avocado with spicy salsa.