I’m always looking for new ways to use up my family’s Thanksgiving leftovers that aren’t tired or boring…especially since preparing Thanksgiving dinner is basically the Olympics of home cooking and, let me be honest, I want out of the kitchen after the holiday! These easy, budget-friendly Thanksgiving Potato Skins are perfect for game day, or any time when you don’t want to change out of your sweatpants to go to the grocery store during the holiday weekend.
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Thanksgiving Leftovers Stuffed Potato Skins
After the holiday, my fridge always looks like a Tupperware graveyard. These stuffed potato skins are one of my favorite ways to use up all those bits and pieces before they get forgotten in the back. They’re packed with all the best Thanksgiving leftovers like turkey, stuffing, and cranberry sauce, and somehow they taste like a brand-new meal. I love how flexible they are, too, and how they’re a fun change of pace when you can’t face another leftover turkey sandwich!
Recipe Tips & Suggestions
- I use small Russet potatoes for these Thanksgiving leftovers potato skins. If you go with larger potatoes, they’ll need extra baking time—keep checking until they’re fork-tender. And when you’re scooping out the flesh, make sure to leave a small border around the edges and bottom. This gives your potato skins the structure they need to hold all the delicious filling without falling apart.
- Don’t have leftover turkey? You can also use pulled chicken, diced baked ham, leftover roast beef, or any veggie meat alternative you’ve got.
- Get creative with what’s taking up space in your fridge! I would totally dice up leftover green bean casserole, roasted vegetables, or other Thanksgiving favorites into small pieces and fold them in with the turkey. I’ve shared even more ideas for things to add after the step-by-step photos below!
- Give your oven a break and try making these potato skins in the air fryer. Make air fryer baked potatoes at 400°F for 40-45 minutes, flipping them halfway through, until fork-tender. Then, once you’ve assembled your stuffed potato skins, pop them back in the air fryer just until the cheese melts and everything’s heated through (about 5-8 minutes).
- Make them ahead. Bake and scoop out the potatoes, then store the empty skins and mash in separate airtight containers in the fridge for up to 2 days. Just assemble them with the filling, add the cranberry sauce and cheese, and bake until heated through (you may need to add a few extra minutes since they’re starting cold).
Thanksgiving Potato Skins
Cost $8.34 recipe / $1.04 serving
Ingredients
- 4 russet potatoes (small, (1 lb. 9 oz. total) $1.00)
- 1 Tbsp olive oil ($0.18)
- ½ tsp salt ($0.01)
- ¼ cup sour cream ($0.25)
- 2 Tbsp salted butter ($0.22)
- ½ tsp black pepper (freshly cracked, $0.10)
- ¼ cup frozen peas (thawed, $0.16)
- 1 cup cooked turkey meat (shredded (5.2 oz.) $3.58)
- 1 cup leftover stuffing ($0.62)
- ¼ can cranberry sauce (¼ of a 14 oz. can, $0.67*)
- 1 cup cheddar cheese (shredded, $0.64)
- 1 packet turkey gravy mix (a 0.87 oz./24g packet, $0.67)
- 2 green onions (sliced, $0.24)
Instructions
- Gather ingredients. Preheat oven to 400°F.
- Wash potatoes well and pierce each with a fork. Rub each potato with half the olive oil and half the salt. Bake on a lined sheet tray for 40-45 minutes, or until fork-tender.
- Remove potatoes from the oven and allow them to cool so you can safely handle them.
- Carefully scoop out the inside of each potato. I like to leave a little extra potato on the bottom and around the edges so they are a bit more sturdy since the skin is very delicate after baking in the oven.
- Scoop the potato flesh into a medium-sized mixing bowl and add the sour cream, butter, remaining salt, pepper, and oil.
- Mash until creamy, some chunks are ok!
- To the mashed potatoes, add the thawed frozen peas, leftover turkey meat, and leftover stuffing. Fold it all together.
- Then, stuff each potato skin with a heaping portion of the mashed potato mixture. (You may have some leftover, but it makes a great quick snack or can easily be added to a Turkey Pot Pie!)
- Add cranberry sauce on top of each stuffed potato skin. The acid from the cranberry sauce really makes the flavors pop.
- Top each potato with about 2 Tbsp of shredded cheddar cheese.
- Pop them back in the oven until the cheese has melted and the potatoes are warmed through, about 8 minutes.
- Meanwhile, whip up some instant gravy (or you can skip this step if you have some homemade turkey gravy leftover from the holiday!) The instant gravy I found at Walmart could not be easier; mix with hot water and simmer until thickened.
- Top your Thanksgiving leftover potato skins served hot, topped with sliced green onions and with gravy on the side for dipping!
See how we calculate recipe costs here.
Equipment
- Baking Sheet
- Parchment Paper
- Medium Mixing Bowl
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Thanksgiving Potato Skins step-by-step photos
Gather all your ingredients and preheat the oven to 400°F.
Bake the potatoes: Wash 4 Russet potatoes very well and prick each one with a fork (this helps steam escape so they don’t burst in the oven). Rub each potato with half the olive oil and half the salt. Place the potatoes on a lined baking sheet and bake in the preheated oven for 40-45 minutes, or until fork-tender.
Remove potatoes from the oven and let them cool so you can safely handle them.
Scoop the potatoes: Use a spoon to carefully scoop out the inside of each potato, leaving a border around the edges and bottom of the potato skins (as shown in the photo here). This adds structure to your potato skins for stuffing.
Make the filling: Add the scooped-out potato flesh to a medium-sized mixing bowl. Now add ¼ cup sour cream, 2 Tbsp salted butter, remaining salt, ½ tsp black pepper, and remaining oil.
Use a potato masher to combine the filling ingredients until creamy. Some chunks are ok!
Add ¼ cup thawed frozen peas, 1 cup leftover shredded turkey meat, and 1 cup leftover stuffing to the mashed potato-sour cream mixture. Fold to combine.
Assemble the potato skins: Stuff each scooped-out potato skin with a heaping portion of the mashed potato mix. You’ll likely have some of the mash mixture leftover…enjoy this as a snack or add it to another recipe, like a turkey pot pie!
Top each Thanksgiving potato skin with an equal amount of cranberry sauce (I use ¼ of a 14-oz. can total).
Finally, top each potato with about 2 Tbsp of shredded cheddar cheese.
Place the potatoes back in the oven for about 8 minutes, until the cheese melts and the potatoes are warmed back through.
Make the gravy: Meanwhile, make the instant turkey gravy following the package directions (or, if you’ve got some homemade turkey gravy leftover from the holiday, use that instead!) The instant gravy I found at Walmart could not be easier; mix with hot water and simmer until thickened.
Serve: Top your Thanksgiving potato skins with 2 sliced green onions and serve them hot with the turkey gravy on the side for dipping. Enjoy!
What Else Can I Add?
Don’t worry if your Thanksgiving leftovers are different from mine! These potato skins can handle just about anything you want to stuff inside them. Here are some ideas:
- Caramelized onions
- Swap the cheddar for mozzarella, Gruyère, pepper jack, blue cheese crumbles, or any cheese you have
- Crumbled oven-cooked bacon
- Dice up leftover roasted Brussels sprouts and fold them into the filling
- Top with those crunchy fried onions from making your green bean casserole for added texture
- For a little kick, drizzle with your favorite hot sauce or add diced jalapeños to the filling
- Fold small spoonfuls of leftover mac and cheese into the mashed potato mixture for the ultimate comfort food (dice the pasta small first)
- Swap the frozen peas for creamed corn, or use both!
Storage & Reheating
I recommend enjoying these turkey-stuffed potato skins the same day for the best texture! However, leftovers are good for up to 3-4 days (depending on the freshness of your leftover turkey and stuffing) when stored in the fridge. Keep them in an airtight container or wrapped in foil once cooled. To reheat, pop them in the microwave in 30-second to 1-minute intervals, or in an oven or air fryer at 350°F until heated through.
