These Thanksgiving potato skins are loaded with delicious leftovers, making them a must-have for your holiday feast. Putting them together is a breeze, especially since you’ve already tackled most of the Thanksgiving cooking. All you’ll need are a few basics: russet potatoes and cheddar cheese. The hollowed-out potatoes serve as the perfect base for creamy mashed potatoes, savory stuffing, tender turkey, and tangy cranberry sauce. Here’s how to whip them up:
Thanksgiving Potato Skins
Ingredients
- 6 to 8 small to medium russet potatoes about 3 to 4 pounds
- 1 tablespoon extra-virgin olive oil
- Kosher salt
- 1 1/2 cups leftover mashed potatoes
- 1 1/2 cups leftover chopped or shredded turkey
- 1 1/2 cups leftover stuffing
- 1 cup grated sharp white cheddar cheese
- 1/2 cup cranberry sauce
- Sliced chives for serving
Instructions
- Preheat your oven to 425°F. Scrub the potatoes thoroughly and poke them with a fork 5 to 6 times. Place them on a baking sheet lined with parchment paper.
- Roast the potatoes until they’re tender and a knife can slide in easily, which takes about 50 to 60 minutes. Let them cool on the baking sheet.
- Cut each potato in half lengthwise. Use a spoon to scoop out the potato flesh, leaving about a 1/4-inch border. Save the potato flesh for another use. Lightly brush both the inside and outside of the potato skins with olive oil and sprinkle them with salt.
- Lower the oven temperature to 400°F. Place a wire rack on a baking sheet. Arrange the potato skins, skin side down, on the rack and roast until they begin to crisp, which takes about 25 to 30 minutes. Let them cool slightly.
- Layer each potato skin with mashed potatoes, turkey, and stuffing. Then, sprinkle cheese on top. Roast them until the cheese melts and the filling is heated through, which takes about 15 minutes more.
- Arrange the potato skins on a platter and top them with cranberry sauce and sliced chives.