Here's an excellent use for leftover baked potatoes. This classic autumn skillet supper is elevated with the addition of apples. Use firm-fleshed varieties, such as Goldrush, Granny Smith, or Winesap; they will soften as they cook without breaking up entirely.
1 tablespoon olive oil, divided
1 cup chopped onion
2 medium, tart cooking apples, peeled, cored, and finely chopped (about 3 cups)
2 cups peeled, cubed baked potato (about 1 large)
1 1/2 cups chopped skinless, boneless rotisserie chicken breast
1 teaspoon chopped fresh sage
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
How to Make It
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and apples; sauté 7 minutes or until mixture begins to brown. Spoon into a large bowl. Add potato and next 5 ingredients (through paprika); toss well to combine.
Heat remaining 1 1/2 teaspoons oil in pan over medium heat. Add apple mixture, and pat into an even layer in pan. Cook, without stirring, for 2 minutes. Stir gently; cook an additional 2 minutes or until potato begins to brown. Serve immediately.