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Thanksgiving Potato Skins with Turkey, Stuffing, and Cranberry Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 73 reviews
  • Author: Paula
  • Prep Time: 10 mins
  • Cook Time: 1 hr 50 mins
  • Total Time: 2 hrs
  • Yield: 12 to 16 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Description

This Thanksgiving Potato Skins recipe is a creative and delicious way to transform your holiday leftovers into a tasty appetizer or side dish. Crispy roasted russet potato skins are filled with creamy mashed potatoes, savory turkey, flavorful stuffing, and melted sharp cheddar cheese, then topped with tangy cranberry sauce and fresh chives. Perfect for sharing at your next holiday gathering or anytime you want to enjoy the flavors of Thanksgiving in a fun new form.

Ingredients

Scale

Potato Skins

  • 6 to 8 small to medium russet potatoes (3 to 4 lb. total)
  • 1 Tbsp. extra-virgin olive oil
  • Kosher salt, to taste

Filling

  • 1 1/2 cups leftover mashed potatoes
  • 1 1/2 cups leftover turkey, chopped or shredded
  • 1 1/2 cups leftover stuffing
  • 1 cup grated sharp white cheddar cheese

Toppings

  • 1/2 cup cranberry sauce
  • Sliced chives, for serving

Instructions

  1. Preheat and Prepare Potatoes: Preheat your oven to 425°F (220°C). Scrub the russet potatoes thoroughly to remove any dirt, then gently pierce each potato 5 to 6 times with a fork to allow steam to escape during roasting. Place the potatoes on a parchment-lined baking sheet.
  2. Roast Potatoes: Roast the potatoes in the preheated oven for 50 to 60 minutes, or until fork-tender and a knife can be inserted without resistance. Remove from the oven and let cool on the baking sheet.
  3. Scoop Potato Flesh: Once cooled, carefully cut each potato in half lengthwise. Using a spoon, gently scoop out the potato flesh from each half, leaving about a 1/4-inch border to keep the skins intact. Save the scooped potato flesh for another use, such as mashed potatoes. Using a pastry brush, lightly brush the inside and outside of the potato skins with extra-virgin olive oil and sprinkle with kosher salt to season.
  4. Crisp Potato Skins: Reduce the oven temperature to 400°F (200°C). Place a wire rack on a baking sheet and arrange the potato skins skin side down on the rack. Roast for 25 to 30 minutes or until the skins begin to crisp. Remove from the oven and let them cool slightly.
  5. Assemble and Roast Fillings: Layer each crispy potato skin with leftover mashed potatoes, then top with chopped or shredded leftover turkey, and add stuffing over the top. Sprinkle grated sharp white cheddar cheese evenly over each filled potato skin. Return to the oven and roast for about 15 minutes until the cheese melts and the filling is heated through.
  6. Finish and Serve: Arrange the warm stuffed potato skins on a serving platter. Spoon cranberry sauce over each and garnish with sliced fresh chives. Serve immediately and enjoy the delicious layering of classic Thanksgiving flavors.

Notes

  • Use any leftover mashed potatoes, turkey, and stuffing you have to make this recipe; it’s very flexible and a great way to reduce food waste.
  • If you don’t have leftover stuffing, you can substitute with breadcrumbs seasoned with herbs and sautéed onions.
  • For extra crispiness, broil the potato skins for 1-2 minutes after layering with cheese, watching carefully to avoid burning.
  • Sliced green onions can also be used instead of chives as a garnish.
  • The scooped potato flesh can be mixed with additional butter or cream and reheated for a creamy side dish.

Nutrition

  • Serving Size: 1 stuffed potato skin
  • Calories: 220
  • Sugar: 3g
  • Sodium: 400mg
  • Fat: 9g
  • Saturated Fat: 4g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 30mg

Find it online: https://piesbypaula.com/thanksgiving-potato-skins-with-turkey-stuffing-and-cranberry-sauce-recipe/