With the harvest getting into full swing here are some great recipes to make use of Maine’s bountiful supply of potatoes. And to maximize time in the kitchen, plan on repeat performances. Cook a double batch of potatoes for dinner tonight; transform the leftovers into a fabulous main dish or side dish tomorrow — in 30 minutes or less!

Start with basic baked, boiled or mashed potatoes. Leftover potatoes will keep up to three days if stored, covered, in the refrigerator. Now try one of the delicious potato dishes below. Each contains no more than 30 percent calories from fat.

Here are some helpful tips for preparing potatoes:

Use a nonstick skillet to maintain the low-fat attributes of potatoes.

Don’t peel the potatoes — you save time and gain extra fiber.

Use leftover mashed potatoes to thicken soup. The potatoes add creamy texture and only a trace of fat.

For more potato recipes, write Celebrated Potato, Department R, 55 Union St., San Francisco, Calif. 94111.

Baked Potatoes

8 medium-size (about 6 ounces each) potatoes

Preheat oven to 400 degrees. Pierce potatoes in several places with tines of a fork to allow steam to escape. Place potatoes on oven rack or cookie sheet; bake about 45 minutes until potatoes can be easily pierced with a fork. Cool, cover and refrigerate leftover potatoes up to 3 days. Makes 8 servings.

Nutritional information per serving: 165 calories, 3 grams protein, .2 grams fat, 38 grams carbohydrates, 2.7 milligrams cholesterol, 12 milligrams sodium.

Sauteed Potatoes Provencal

2 tablespoons olive oil

4 medium leftover baked potatoes, cut into 1-inch cubes

1 cup zucchini slices and/or red bell pepper squares

4 green onions, sliced

2 cloves garlic, minced

1/4 cup chopped parsley

Grated zest of 1 lemon

Salt and pepper to taste

Heat oil in 12-inch nonstick skillet over medium-high heat; add potatoes. Cook, turning potatoes until brown and crisp, about 5 minutes. Add zucchini, bell pepper, onions and garlic; cook, stirring, 3 minutes. Stir in parsley and zest; season with salt and pepper. Makes 4 servings.

Nutritional information per serving: 236 calories, 4 grams protein, 7 grams fat, 41 grams carbohydrates, 0 milligrams cholesterol, 3.4 grams fiber and 54 milligrams sodium.

Boiled Potatoes

8 medium-size (about 6 ounces each) potatoes

In a heavy saucepan with tight-fitting lid, cook 8 whole medium-size (about 6 ounces each) potatoes in about 2 inches of boiling salted water until fork-tender, about 30 minutes. (If lid does not tightly fit, water may boil away. Check occasionally and add more water if necessary.) Cool, cover and refrigerate leftover potatoes up to 3 days. Makes 8 servings.

Nutritional information per serving: 130 calories, 3 grams protein, .2 grams fat, 30 grams carbohydrates, 0 milligrams cholesterol, 2.3 grams fiber and 8 milligrams sodium.

Nicoise Salad

4 medium leftover boiled potatoes, sliced 1/4-inch thick

2 cans (6 1/8 ounces each) tuna packed in water, thoroughly drained

3/4 cup prepared reduced-calorie vinaigrette

4 to 6 butter lettuce leaves

8 ounces (half a 16-ounce package) frozen whole green beans, thawed and drained

1 1/2 cups cherry tomatoes, halved

1 small red onion, sliced

2/3 cup pitted ripe olives

In separate bowls lightly toss potatoes and tuna with 2 tablespoons vinaigrette each, set aside. Line platter with lettuce. Arrange potatoes, tuna and remaining ingredients on lettuce. Drizzle with remaining vinaigrette. Makes 4 servings.

Nutritional information per serving: 304 calories, 24 grams protein, 4 grams fat, 44 grams carbohydrates, 30 milligrams cholesterol, 5,8 grams fiber and 1134 milligrams sodium.

Mashed Potatoes

8 medium-size (about 6 ounces each) potatoes

1 cup non-fat milk

Prepare 3 pounds boiled potatoes with skins on (use method for boiled potatoes); drain. Using a potato masher, electric mixer or ricer, mash potatoes. Mix in 1 cup nonfat milk; season with salt and pepper. Beat until potatoes are fluffy, adding more milk if needed. Cool, cover and refrigerate leftover potatoes up to 3 days. Makes 8 servings (6 cups).

Nutritional information per serving: 141 calories, 4 grams protein, .2 grams fat, 32 grams carbohydrates, 1 milligrams cholesterol, 2.3 grams fiber and 42 milligrams sodium.

Southwest Mashed Potato Cakes

3 cups leftover mashed potatoes

1 can (4 ounces) diced mild green chiles

1/2 cup yellow cornmeal

4 green onions, sliced

1/3 cup (11/3 ounces) shredded sharp Cheddar cheese

2 egg whites, beaten

2 tablespoons chopped cilantro

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon pepper

Additional cornmeal, for coating

4 teaspoons olive oil

Prepared salsa

Nonfat sour cream substitute

In large bowl mix potatoes, chiles, cornmeal, onions, cheese, egg whites, cilantro, chili powder, salt and pepper. Shape into 8, 3 1/2-inch patties; coat with additional cornmeal and set aside. Heat 2 teaspoons of the oil in 10-inch nonstick skillet over medium heat. Cook 4 patties about 6 minutes until golden, turning once. Repeat with remaining oil and patties. Serve hot with salsa and sour cream substitute. Makes 4 servings (2 patties per serving).

Nutritional information per serving: 303 calories, 10 grams protein, 8 grams fat, 49 grams carbohydrates, 11 milligrams cholesterol, 4.1 grams fiber and 428 milligrams sodium.