Thanksgiving Potato Skins make the most of holiday leftovers—crispy potato shells piled high with turkey, stuffing and shredded white cheddar, finished with a spoonful of cranberry sauce. These handheld bites transform leftover flavors into a fresh, irresistible appetizer or light meal.
If your fridge is full of Thanksgiving extras, this recipe is a simple, delicious solution. Instead of reheating the same plate, scoop a little creativity into potato skins: they’re quick to assemble, bake up crisp and keep your leftovers from going to waste. Use baked potatoes you already have, mix in mashed potatoes, stuffing and turkey, then top with cheese and cranberry for a festive finish.
Want more Thanksgiving inspiration? Try variations like adding extra veggies, swapping cheeses, or serving these as party appetizers.
Why You’ll Love Our Recipe
- An easy new meal that makes the most of Thanksgiving leftovers.
- Shredded white cheddar adds creamy, tangy flavor.
- A flavorful twist on classic potato skins that works as an appetizer or light entrée.
Ingredient Information
- Potatoes: Large russets are ideal for size and crispiness; Yukon Golds also work.
- Turkey: Use leftover turkey, shredded or finely chopped so it distributes evenly.
- Cranberry Sauce: Homemade or canned both add the sweet-tart finish that pairs perfectly with turkey and cheese.
- White Cheddar Cheese: Mild or sharp cheddar, or a cheese blend, can be used to adjust flavor intensity.
Storage & Reheating Information
Refrigerate: Store leftovers in an airtight container for up to 3 days. Layer potato skins with parchment or wax paper to prevent sticking.
Reheat: Warm in a 350°F (175°C) oven for 10–15 minutes to restore crispiness. An air fryer at about 325°F for a few minutes also works well.
Helpful Tips
- Add other Thanksgiving leftovers—green beans, roasted vegetables or chopped ham—for different flavor combinations.
- Drizzle a little warmed gravy or a tangy sauce over the finished skins for extra richness.
Thanksgiving Potato Skins
Ingredients
- 6 baking potatoes baked
- salt and pepper to taste
- 1 ½ cups mashed potatoes leftovers or scooped from baked potatoes
- 1 ½ cups turkey leftover, shredded or chopped
- 1 ½ cups stuffing leftovers, crumbled
- ½ cup white cheddar cheese shredded
- ½ cup cranberry sauce
- scallions
Instructions
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Preheat oven to 400°F (200°C).
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Cut each baked potato in half lengthwise.
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Scoop out most of the potato flesh, leaving a thin layer so the skins hold their shape.
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Arrange the potato skins on a baking sheet and season with salt and pepper.
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In a large bowl, combine mashed potatoes, stuffing and turkey until evenly mixed.
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Spoon the turkey mixture into each skin, dividing it evenly among the six halves.
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Top each filled skin with shredded white cheddar.
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Bake for about 15 minutes, or until the cheese melts and the edges turn golden brown.
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Finish with a spoonful of cranberry sauce and a sprinkle of sliced scallions.
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Serve warm and enjoy.
Nutrition
Nutrition information is an estimate and will vary based on exact ingredients and portions used.