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Thanksgiving Potato Skins with Turkey, Cranberry, and Cheddar Recipe

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4.2 from 81 reviews

  • Author: Sara
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Description

These Thanksgiving Potato Skins are a delicious and creative way to use leftover turkey, stuffing, and cranberry sauce. Crispy baked potato skins are filled with a creamy mixture of mashed potatoes, peas, turkey, and stuffing, topped with cheddar cheese and cranberry sauce, then baked until bubbly and served with savory turkey gravy. Perfect as a festive appetizer or a comforting side dish for your holiday feast or anytime you want to reinvent your Thanksgiving leftovers.

Ingredients

Potato Skins

  • 4 small russet potatoes (1 lb. 9 oz. total)
  • 1 Tbsp olive oil
  • ½ tsp salt
  • ¼ tsp salt (additional for filling)
  • ½ tsp freshly cracked black pepper
  • 2 Tbsp salted butter
  • ¼ cup sour cream
  • ¼ cup frozen peas, thawed
  • 1 cup cooked turkey meat, shredded (5.2 oz.)
  • 1 cup leftover stuffing
  • ¼ can cranberry sauce (¼ of a 14 oz. can)
  • 1 cup shredded cheddar cheese
  • 2 green onions, sliced

Gravy

  • 1 packet turkey gravy mix (0.87 oz. / 24 g)
  • Hot water (per gravy packet instructions)

Instructions

  1. Preheat: Preheat your oven to 400°F (200°C) to prepare for baking the potatoes.
  2. Prepare Potatoes: Wash the russet potatoes thoroughly and pierce each several times with a fork to allow steam to escape during baking. Rub each potato with half of the olive oil and half of the salt to season the skins.
  3. Bake Potatoes: Arrange the potatoes on a lined sheet tray and bake for 40-45 minutes or until a fork easily pierces through, indicating they are tender inside.
  4. Cool Potatoes: Remove the baked potatoes from the oven and set aside until cool enough to handle safely.
  5. Scoop Potatoes: Carefully cut each potato in half and scoop out the flesh, leaving a thin layer of potato on the skin edges and bottom to keep them sturdy.
  6. Make Filling: Place the scooped potato flesh into a medium mixing bowl. Add the sour cream, butter, remaining salt, black pepper, and the remaining olive oil. Mash the mixture until creamy but leaving some chunks for texture.
  7. Fold in Fillings: Fold in the thawed peas, shredded turkey meat, and leftover stuffing gently into the mashed potato mixture until well combined.
  8. Stuff Potato Skins: Spoon a generous amount of the mashed potato mixture back into each potato skin half, filling them heaping with the mixture.
  9. Add Toppings: Dollop cranberry sauce over each stuffed potato skin, spreading it slightly to add brightness and tartness.
  10. Cheese Topping: Sprinkle about 2 tablespoons of shredded cheddar cheese evenly on top of each stuffed potato skin.
  11. Melt Cheese: Return the stuffed potato skins to the oven and bake for an additional 8 minutes, or until the cheese is melted and the filling is warmed through.
  12. Make Gravy: While the potato skins are baking, prepare the turkey gravy according to the packet instructions by mixing the gravy mix with hot water and simmering until thickened.
  13. Serve: Remove the potato skins from the oven and top with sliced green onions. Serve hot with the turkey gravy on the side for dipping.

Notes

  • You can prepare the gravy in advance or substitute with homemade turkey gravy if available.
  • Leaving a bit of potato on the skins helps them hold the filling better and prevents breakage.
  • If you have leftover mashed potatoes, you can substitute or add them to enhance the filling.
  • The cranberry sauce adds a nice acidic contrast, but it can be adjusted to taste or omitted if preferred.
  • These potato skins can also be enjoyed as a hearty appetizer or snack beyond Thanksgiving.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/thanksgiving-potato-skins-with-turkey-cranberry-and-cheddar-recipe/