Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Cooking Light October 2004

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Yield:
4 servings (serving size: 1 cup)
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Ingredients

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Directions

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  • 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.

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  • 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.

Nutrition Facts

226 calories; calories from fat 22%; fat 5.6g; saturated fat 1.1g; mono fat 3.2g; poly fat 0.8g; protein 18.1g; carbohydrates 26.3g; fiber 2.9g; cholesterol 45mg; iron 1mg; sodium 483mg; calcium 24mg.
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