1. Heat a tablespoon of bacon fat in a pan over medium high heat.
2. Scoop the innards from the leftover twice baked potato into the frying pan. Form it into a ¾ inch cake.
3. Cut the empty potato shell into 2–3 pieces. Place those flesh down in the pan.
4. Cook until crispy, a few minutes, and flip the potato cake and the potato skins.
5. Top the potato skins appropriately: sour cream, cheese, bacon, etc.
6. Cook until crispy, a few more minutes.
7. Eat the pan fried potato cake and potato skins.