Description
These Thanksgiving Potato Skins are a creative and delicious way to use up holiday leftovers. Crispy roasted russet potato skins are loaded with creamy mashed potatoes, shredded turkey, savory stuffing, and melted sharp cheddar cheese, then topped off with tangy cranberry sauce and fresh chives for a perfect seasonal appetizer or snack.
Ingredients
Scale
Potatoes and Seasoning
- 6 to 8 small to medium russet potatoes (3 to 4 lb. total)
- 1 Tbsp. extra-virgin olive oil
- Kosher salt, to taste
Fillings
- 1 1/2 cups leftover mashed potatoes
- 1 1/2 cups leftover turkey, chopped or shredded
- 1 1/2 cups leftover stuffing
- 1 cup grated sharp white cheddar cheese
Toppings
- 1/2 cup cranberry sauce
- Sliced chives, for serving
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 425°F (220°C). Scrub the russet potatoes thoroughly and gently pierce each potato 5 to 6 times with a fork to allow steam to escape during roasting. Place the potatoes on a parchment-lined baking sheet.
- Roast Potatoes: Roast the potatoes in the oven for 50 to 60 minutes until they are tender and a knife can be inserted without resistance. Remove from the oven and let them cool on the baking sheet to handle safely.
- Scoop Out Potato Flesh: Slice each potato in half lengthwise. Using a spoon, carefully scoop out the inside flesh of each half, leaving about a 1/4-inch border of potato attached to the skin to keep the structure. Reserve the scooped-out potato for another use.
- Brush and Season Skins: Using a pastry brush, lightly coat the inside and outside of each potato skin with extra-virgin olive oil. Season them with kosher salt to taste.
- Crisp Potato Skins: Reduce oven temperature to 400°F (200°C). Place a wire rack on a baking sheet and arrange the potato skins skin-side down on the rack. Roast for 25 to 30 minutes until they begin to crisp. Let them cool slightly before adding the filling.
- Assemble and Roast with Fillings: Layer each potato skin with the leftover mashed potatoes, turkey, and stuffing, then sprinkle with grated sharp white cheddar cheese. Return to the oven and roast for about 15 minutes more until the cheese melts and the filling is heated through.
- Serve with Cranberry and Chives: Arrange the loaded potato skins on a platter. Top each with a spoonful of cranberry sauce and a sprinkle of sliced chives before serving.
Notes
- You can prepare the potato skins a day ahead and just add the filling and cheese before final roasting.
- Use any sharp cheddar or cheese of your choice for variation.
- Leftover potato flesh scooped out can be repurposed to make mashed potatoes or potato pancakes.
- For a vegetarian alternative, substitute turkey and stuffing with your favorite vegetables or plant-based protein.
- Adjust seasoning according to your leftover stuffing’s saltiness to avoid over-salting.
Nutrition
- Serving Size: 1 potato skin
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg
