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Thanksgiving Potato Skins with Turkey and Stuffing

Thanksgiving Potato Skins with Turkey and Stuffing
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Thanksgiving Potato Skins with Turkey and Stuffing offer a warm, crispy, and flavorful appetizer combining leftover turkey, savory stuffing, melted cheese, and seasonings inside golden baked potato shells. Easy to prepare and perfect for holiday gatherings, this recipe transforms traditional Thanksgiving flavors into a delicious and shareable bite.

Ingredients

Scale

Potatoes

  • 4 large Russet baking potatoes

Filling

  • 2 cups cooked turkey, shredded or diced
  • 1 1/2 cups holiday stuffing
  • 1 cup sharp cheddar cheese, shredded (plus extra for topping)
  • 1/4 cup sour cream (optional, for mixing into filling or topping)
  • 2 tablespoons reserved potato flesh (optional, for binding filling)
  • 2 green onions, chopped (for garnish)

Other

  • 2 tablespoons olive oil
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)

Instructions

  1. Prepare and Bake the Potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes clean and prick them with a fork to prevent bursting. Rub them lightly with olive oil and sprinkle with salt. Place directly on the oven rack and bake for about 45 minutes until tender when pierced with a fork. Let cool slightly.
  2. Scoop Out the Potato Flesh: Slice each potato in half lengthwise. Carefully scoop out most of the soft interior, leaving a sturdy skin about 1/4 inch thick. Reserve the scooped potato flesh to use later in the filling or another dish.
  3. Prepare the Filling: In a bowl, combine the shredded turkey, stuffing, a sprinkle of shredded cheese, and your preferred seasonings (salt, pepper, garlic powder, smoked paprika). Optionally, add sour cream and some reserved potato flesh to help bind the mixture and keep it creamy.
  4. Stuff the Potato Skins: Generously fill each potato skin with the turkey and stuffing mixture, pressing it slightly to pack well. Top each filled potato skin with an extra pinch of cheddar cheese for a golden finish.
  5. Bake Again Until Crispy: Place the stuffed potato skins on a baking sheet. Bake at 375°F (190°C) for 15-20 minutes until the cheese melts, and the skins become crispy and bubbly.
  6. Garnish and Serve: Remove the potato skins from the oven and sprinkle chopped green onions on top. Serve warm, optionally with sour cream or cranberry sauce on the side for dipping.

Notes

  • Choose Russet or other high-starch potatoes for the crispiest skins and fluffy interior.
  • Don’t overfill the potato skins to avoid sogginess and ensure even reheating.
  • Fresh herbs like parsley, sage, or thyme can be added for enhanced flavor.
  • Preheat the baking sheet before placing stuffed skins on it to achieve crispy bottoms.
  • Prepare the potato skins and filling ahead of time; assemble and bake just before serving for convenience.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven to keep skins crispy.
  • You can freeze unbaked stuffed potato skins for up to 2 months; bake directly from frozen, increasing baking time.

Nutrition

Keywords: Thanksgiving, Potato Skins, Turkey, Stuffing, Leftover Recipe, Holiday Appetizer, Gluten-Free Option, Comfort Food

Find it online: https://jamescookes.com/thanksgiving-potato-skins-with-turkey-and-stuffing/