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

If you’re anything like me, you know that sometimes the best part of Thanksgiving is playing with all those delicious leftovers after the big meal is done. That’s exactly why I adore this Thanksgiving Potato Skins with Turkey, Stuffing, and Cranberry Sauce Recipe. It takes those classic fixings—turkey, stuffing, cranberry sauce—and gives them a fun, crispy, comforting twist inside crispy roasted potato skins. Trust me, once you try this, you’ll want to make it your go-to way to enjoy Thanksgiving leftovers all season long!

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Ingredients You’ll Need

The magic of this Thanksgiving Potato Skins with Turkey, Stuffing, and Cranberry Sauce Recipe lies in combining simple ingredients you probably already have sitting in your fridge. I always suggest picking good russet potatoes because they crisp up beautifully and hold all those tasty layers right where you want them.

• Russet Potatoes: These work best for crispy skins and sturdy enough to hold all the filling.
• Extra-Virgin Olive Oil: For brushing the skins so they get golden and flavorful.
• Kosher Salt: To season the potatoes and bring out their natural flavor.
• Leftover Mashed Potatoes: Creamy and adds a lovely soft base layer inside the skins.
• Leftover Turkey (chopped or shredded): The star protein that adds savory goodness with every bite.
• Leftover Stuffing: Adds texture, herbs, and that classic Thanksgiving flavor punch.
• Sharp White Cheddar Cheese: Melts beautifully to tie everything together with rich, tangy notes.
• Cranberry Sauce: For that sweet-tart finish on top that makes this uniquely festive.
• Sliced Chives: Fresh, mild onion flavor for garnish and a pop of color.

Variations

I love that you can make this Thanksgiving Potato Skins with Turkey, Stuffing, and Cranberry Sauce Recipe your own by tweaking the fillings or toppings to match your tastes and what’s in your fridge. Don’t be shy about swapping in extras or going lighter if you prefer.

• Vegetarian: Try swapping out turkey for sautéed mushrooms or cooked lentils and use vegetable stuffing to keep things meat-free but still hearty.
• Cheese Options: I’ve used pepper jack or gouda instead of cheddar for different flavor profiles, and it’s always a hit with my family.
• Spicy Kick: Add a dash of cayenne or smoked paprika to your mashed potatoes mixture if you want a little heat contrast against the sweet cranberry.
• Mini Skins: If you’re entertaining, use small fingerling potatoes for bite-sized appetizers that look gorgeous on a platter.

How to Make Thanksgiving Potato Skins with Turkey, Stuffing, and Cranberry Sauce Recipe

Step 1: Roast the Potatoes to Crispy Perfection

First things first: preheat your oven to 425°F. Scrub your russet potatoes really well because you’ll be using the skins for that delicious, crispy base. Pierce each potato 5 to 6 times with a fork—this helps steam escape while roasting. Place them on a parchment-lined baking sheet so cleanup is easier. Roast the potatoes for about 50 to 60 minutes, or until a sharp knife slides in effortlessly. I love when they come out tender inside but still firm enough to handle shaving out flesh.

Step 2: Scoop & Season the Potato Skins

Once they’ve cooled a bit (don’t burn your fingers!), cut each potato in half lengthwise. Carefully spoon out the insides, leaving about a 1/4-inch border of potato still clinging to the skin—this is the key to keeping them sturdy. Don’t throw away the scooped potato flesh! It’s perfect for whipped mashed potatoes or breakfast hash later. Brush the insides and outsides of each skin lightly with olive oil and sprinkle generously with kosher salt. This step really amps up the crispiness and flavor.

Step 3: Crisp the Skins Before Filling

Turn your oven down to 400°F now. Place a wire rack on a baking sheet and arrange the potato skins skin side down on the rack—this lets the heat circulate so the skins crisp evenly on the outside. Roast them for 25 to 30 minutes until they’re just starting to get golden and crisp. When I first tried skipping this step, my skins got soggy under the fillings, so trust me, this makes all the difference.

Step 4: Layer Your Leftovers & Melt the Cheese

Now it’s the fun part! Fill each crisp potato skin first with a generous scoop of leftover mashed potatoes, then top with chopped or shredded turkey and a hearty layer of stuffing. Sprinkle sharp white cheddar cheese over the top—this not only tastes amazing but helps everything stay together. Pop them back into the oven for about 15 minutes, or until the cheese is melted and the filling is warmed through. I like to keep an eye on the cheese so it gets gooey but doesn’t brown too much.

Step 5: Garnish and Serve with Cranberry Sauce

Arrange your loaded potato skins on a beautiful platter and dollop cranberry sauce on top of each one. The tartness of cranberry balances all those warm, savory flavors perfectly. Finish with a sprinkle of fresh sliced chives for a mild oniony pop and a lovely color contrast. Every time I make this Thanksgiving Potato Skins with Turkey, Stuffing, and Cranberry Sauce Recipe, it disappears off the serving dish faster than I expect!

How to Serve Thanksgiving Potato Skins with Turkey, Stuffing, and Cranberry Sauce Recipe

Garnishes

I always top mine with fresh sliced chives because the mild onion flavor cuts through the richness and adds freshness. Sometimes I add a little dollop of sour cream or a sprinkle of smoked paprika for an extra cozy touch. These simple garnishes really take this dish from tasty to memorable.

Side Dishes

Even though these skins are loaded with Thanksgiving flavors, I like pairing them with a crisp green salad dressed lightly with vinaigrette—helps balance the meal without overwhelming your palate. Roasted vegetables or simple steamed green beans work great too because the potato skins themselves are pretty rich.

Creative Ways to Present

For a festive gathering, arrange the potato skins on a wooden board or tiered platter and serve cranberry sauce in small bowls alongside for guests to add as much as they like. You can also sprinkle a little toasted pecan or walnut pieces on top for a crunchy contrast that surprises everyone.

Make Ahead and Storage

Storing Leftovers

If you do have leftovers (which is rare in my house!), store them in an airtight container in the refrigerator. I recommend separating the potato skins from any extra cranberry sauce to keep textures intact. They’ll stay good for 3 to 4 days.

Freezing

I usually freeze the potato skins without the cranberry sauce. Wrap each skin individually in plastic wrap and place them in a freezer-safe container. They freeze well for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.

Reheating

For best results, reheat the potato skins in a 375°F oven for 15-20 minutes until warmed through and cheese is melty again. Skipping the microwave keeps the skins crispy. Add cranberry sauce fresh after reheating to keep it vibrant.

FAQs

Final Thoughts

This Thanksgiving Potato Skins with Turkey, Stuffing, and Cranberry Sauce Recipe has become one of my absolute favorite ways to enjoy the holiday’s best flavors long after the big meal is gone. It’s approachable, fun, and always brings a smile around the table. I hope you give it a try and love it as much as my family does—because let’s be honest, reinventing leftovers has never tasted this good!

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