One Potato, Two Potato, Three Toas-Tite

Last week, Boy came home with a bunch of potatoes from the farmer’s market.  I love a good potato…but I don’t cook them that frequently.  So we decided to go pretty basic and we made mashed potatoes with three of them.  However, there are only two of us so needless to say, we ended up with a lot of mashed potatoes left over.

A few nights later, we needed to use up the rest of the potatoes.  One of my favorite things to eat as a kid was scalloped potatoes (the ones my mom made, anyway).  I’d never cooked them myself but I figured it was high time to give it a try.  Yet again, Boy and I found ourselves in the situation of cooking with three potatoes with only two of us eating.  So our scalloped potatoes joined our mashed potatoes in the fridge.

With all the left over potatoes, tonight got to be left over night.  But why just reheat a bunch of potatoes?  Instead, we of course decided to experiment with delicious potato-filled Toas-Tite sandwiches.

Twice Baked Potato Toas-Tite

Ingredients

  • Left over mashed potatoes (i.e. potatoes, milk, butter, and a pinch of salt)
  • Two slices of buttermilk bread
  • Softened butter
  • Diced ham
  • Grated cheddar cheese
  • Diced green onion
  • Sour cream

Directions

  1. Butter one side of each slice of bread and place the buttered side down on the inside of the Toas-Tite sandwich grill
  2. With a large soup spoon, dollop a generous amount of mashed potato on top of one of the pieces of bread in the center of the Toas-Tite cavity
  3. Layer on your preferred amount of diced ham on top of the potatoes (we used about half a tablespoon)
  4. Sprinkle on some grated cheddar cheese
  5. Close the Toas-Tite sandwich grill and clasp it
  6. Remove the excess bread and toast away
  7. When your sandwich is toasted to your liking, remove it carefully from the Toas-Tite sandwich grill
  8. With a serrated knife, cut open your sandwich
  9. Spread a bit of sour cream on the top and garnish with a bit more grated cheese and green onion
  10. Enjoy!

Scalloped Potato Toas-Tite

Ingredients

  • Scalloped potatoes*
  • 2 slices of buttermilk bread
  • Softened butter
  • Grated Cheese

* To make scalloped potatoes, we sliced three potatoes thinly and layered them in a casserole dish, alternating layers of potato and ham.  On top of the potatoes, layer on grated cheddar cheese and bake at 400 degrees for about 30 minutes or until potatoes are soft

Directions

  1. Butter one side of each slice of bread and place the buttered side down on the inside of the Toas-Tite sandwich grill
  2. Place about a quarter of a cup of scalloped potatoes on one slice of bread
  3. Sprinkle on some extra grated cheddar cheese
  4. Close the Toas-Tite sandwich grill and clasp it
  5. Remove the excess bread and toast away
  6. Revel in the melted cheesy, potatoey goodness

Conclusion

Both of these Toas-Tites were…well….just plain delicious.  The twice baked potato Toas-Tite really did taste like a twice baked potato and was just so darn tasty we had to make another.  Next time, we plan on trying it with diced bacon to compare it with the ham version.  I’m guessing both will be new favorites.  The scalloped potato Toas-Tite had a more definite potato texture as we had full slices of potato inside and was equally delicious.

All in all, it was a pretty successful left over dinner.  And likely one we’ll repeat again soon.

Tags: ,

Categories: Savory Toas-Tites

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2 Comments on “One Potato, Two Potato, Three Toas-Tite”

  1. Tortilla Toas-Tites
    February 2, 2010 at 9:33 pm #

    Just tried using tortillas instead of bread and got a fantastic result: more filling and a crispy outside!

  2. Boy
    February 3, 2010 at 10:59 am #

    Brilliant!!!!
    We can’t wait to try a tortilla Toas-Tite recipe. Our minds are churning with tortilla recipe ideas now. Do you have any ideas you’d like to share? Thanks for commenting.

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