Recipe Box, Elevating Lowly Leftovers to Elegance!


November is rapidly changing from the quiet month I had pictured, watching the days grow shorter and gathering thoughts for the holidays…

pink sunset

into all kinds of wild and wacky things!


It is definitely not a “no wake zone” around here…


You know how one thing leads to another…


We had some construction done to eliminate beach erosion at the shoreline by our pier, extending the pier onto the sand…


Next thing we knew, we decided to bite the bullet and rebuild our increasingly wavy deck


The substructure developed some issues, like rusting nails,  and over time the flexible Trex decking began to sag and ripple… it did last for 20 years, which is good in this coastal environment, but it was starting to look bad and was getting dangerous

Back came the dumpster…


And after a week, there’s a lot of progress!


So all this craziness has seeped into my cooking too…


This might be the most insanely good thing I’ve ever had!

It’s a roasted potato half topped with Brussels Sprouts, Bacon & Bleu Cheese Dip


Leftover game day dip, piled on a potato, made for a crazy comfort food Sunday supper  ๐Ÿ˜œ

roasted garlic, brussels sprouts and bacon dip

Game day included Roasted Brussels Sprouts Garlic, & Bacon Dip amped up with the addition of bleu cheese


There was plenty leftover to do something else with…

like top a baked potato  ๐Ÿ˜‹

open face potatoes

Start by cutting a large baking potato in half crosswise and score it diagonally in diamonds

Drizzle with olive oil and season with salt and pepper

Bake at 400 until potato is done and beginning to crisp at the edges

crispy roasted potato halves

Heat the leftover dip


And put a big scoop on top



Okay, just in case you’re thinking “ew!” or “I hate Brussels sprouts,” think of the possibilities!

Thanksgiving leftovers!

Creamed Spinach, Green Bean Casserole, Creamed Onions, Squash Casserole, or

Broccoli & Cheese

broccoli topped smashed potato

Or turkey and gravy, ham or pork

BBQ Potato Pigs

Potato Pig

Elevate lowly leftovers to Elegance!

Elegant Leftover Topped Potatoes

Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course, Side Dish
Cuisine American
Servings 4


  • 2 large baking potatoes
  • olive oil
  • salt and pepper
  • 2-3 cups leftover vegetables, vegetable casserole or dip, or meat and gravy


  • Halve potatoes horizontally and make diagonal parallel deep cuts forming diamonds across the surface of potato halves.
  • Drizzle liberally with olive oil and season with salt & pepper.
  • Bake at 400 for 30-45 minutes until potatoes are soft and beginning to crisp.
  • Heat leftover vegetables or dip and spoon over cooked potatoes to serve
Keyword Baked Potato Boats, Leftover Topped Potatoes, stuffed potatoes, Vegetable topped potatoes
Here’s the new version of the Brussels Sprouts Dip- if you’re not a fan of bleu cheese just leave it out

Brussels Sprouts, Roasted Garlic, Bacon & Bleu Cheese Dip

Prep Time 10 minutes
Cook Time 30 minutes
roasting time 1 hour
Course Appetizer
Cuisine American
Servings 8


  • 30-40 Brussels sprouts trimmed and quartered
  • 6 slices bacon
  • olive oil
  • 1 head garlic
  • 4 ounces low fat cream cheese room temperature
  • 1/4 cup low fat sour cream
  • 1/4 cup mayonnaise or light mayonnaise
  • 3/4 cup sharp white cheddar shredded
  • 1/4 cup freshly grated Parmesan
  • 4 oz bleu cheese crumbles
  • salt and pepper to taste


  • Cut off top of garlic head far down enough to expose tops of all the cloves. Place head on a square of foil, drizzle with olive oil and season with salt and pepper. Roast at 400 for about 1 hour.
  • Prepare brussels sprouts by washing, trimming bottom and cutting into quarters [or roast whole and quarter later]. Place on a foil lined baking sheet that has been sprayed with olive oil spray. Drizzle with olive oil, season and toss to coat. Roast at 400 for 20-30 minutes until done and just starting to char.
  • Cook bacon on a sheet pan lined with parchment paper* about 20-30 minutes, until crispy. Remove from pan and drain well on paper towels. Break into pieces when cool.
  • Mix sour cream and cream cheese. Squeeze the roasted garlic from the skins onto sour cream mixture.
  • Add other cheeses, bacon pieces and brussels sprouts. Mix everything together and place in a baking dish and bake in a preheated 350F oven until lightly golden brown on top and bubbling on the sides, about 15-20 minutes.


*NOTE: You can roast the garlic, bacon and brussels sprouts all at the same time, start with the garlic, add bacon after 30 minutes and brussels sprouts after 40 minutes and they will all be through about the same time. Check bacon during cooking time because different types and thicknesses will vary and maple bacon tends to burn. Cooking bacon in the oven really intensifies the flavor so it is my preferred method. You can also prepare it 1-2 days in advance and store in the refrigerator.
Keyword Brussels Sprouts & bacon dip, Brussels, Bacon & Blue Cheese Deip, easy party dip, hot vegetable dip with bacon and blue cheese
You will never think of leftovers the same way again!
๐Ÿด   ๐Ÿœ     ๐Ÿ…   ๐Ÿ    ๐Ÿท   ๐Ÿด














15 Responses to “Recipe Box, Elevating Lowly Leftovers to Elegance!”
  1. Jodi says:

    Sounds absolutely divine! I love anything on top of a baked potato ๐Ÿ˜

  2. I love brussels sprouts, Jenna, and that looks really good! So does construction…whent he headache is over, right??!

  3. I would love this loaded potato! Bet the deck turns out beautiful:@)

  4. I am inducting you into the Giblotte Club Jenna! Perfection. Good luck with the deck! Just moved back home this week with ongoing construction chaos but starting to unpack and it feels good.

    Johanne Lamarche


  5. Rhonda Grice says:

    The potato dish looks so yummy! Good luck with your deck construction! It’s going to look fabulous around the pool! ๐Ÿ™‚ ~Rhonda

  6. Belle Bleu Interiors says:

    This sounds yummy! I love topped baked potatoes! I hope that you have a great day!!!

  7. Mary says:

    Anything piled on a potato is my kind of dinner Jenna! Construction projects aren’t fun and easier to live through if you have a reliable contractor and you don’t have to supervise or be around the hammering and banging! Your new deck will be oh so worth it!

  8. Rhonda Allred says:

    I canโ€™t get the Print links to work on the baked potato and new brusell sprouts recipes.???? What am I doing wrong?

  9. Your potato toppings sound delicious.
    Hope the construction goes well. Will miss you next week.

  10. Jenna, what a great idea for supper, sounds delicious, hope construction goes well.

  11. JESS44903 says:

    Definitely neat ideas you have here!

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks:

    Thanks for joining Cooking and Crafting with J & J!

Check out what others are saying...
  1. […] Roasted Brussels Sprouts, Garlic & Bacon Dip by The Painted Apron […]

Leave a Reply

%d bloggers like this: