Thanksgiving Potato Skins

Looking for a creative way to give your Thanksgiving leftovers a second life? These Thanksgiving Potato Skins turn holiday staples like mashed potatoes, turkey, and stuffing into the ultimate party appetizer. Each crispy potato shell is loaded with layers of savory flavor — a golden mash base, tender turkey, melted cheddar, and a pop of cranberry sweetness on top. They’re festive, comforting, and absolutely irresistible — perfect for using up leftovers while still impressing your guests.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Perfect for Thanksgiving leftovers – transforms turkey, stuffing, and mash into a crowd-pleasing snack.
• Crispy, cheesy, and full of flavor – every bite combines creamy, savory, and tangy elements for perfect balance.
• Easy and adaptable – no complicated prep, and you can tweak the fillings to match whatever you have on hand.
• Ideal for entertaining – great as an appetizer, side dish, or even a casual dinner after the big feast.

Unlike traditional potato skins, this version layers all the best Thanksgiving flavors into one delicious, bite-sized package — comfort food with a festive twist.

Ingredients Needed

For the Potato Skins

• 6 to 8 small to medium russet potatoes (about 3 to 4 pounds total)
• 1 tablespoon extra-virgin olive oil
• Kosher salt, to taste

For the Filling

• 1 ½ cups leftover mashed potatoes (creamy texture works best)
• 1 ½ cups leftover turkey, chopped or shredded
• 1 ½ cups leftover stuffing, lightly crumbled
• 1 cup sharp white cheddar, freshly grated

For Serving

• ½ cup cranberry sauce (homemade or canned)
• Sliced fresh chives, for garnish

Tip: If you don’t have all the Thanksgiving leftovers, you can substitute rotisserie chicken for the turkey and use any mashed root vegetables you have on hand.

How to Make Thanksgiving Potato Skins

1. Preheat and Prepare the Potatoes

Preheat your oven to 400°F (200°C). Scrub the potatoes well, then rub them with olive oil and sprinkle generously with kosher salt. This ensures a crisp, flavorful skin once baked.

2. Bake the Potatoes

Arrange the potatoes directly on the oven rack or on a baking sheet. Bake for 50–60 minutes, or until tender when pierced with a fork. Let them cool for 10–15 minutes — this makes them easier to handle without tearing the skins.

3. Scoop Out the Centers

Slice each potato in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving about ¼ inch of potato inside each shell to keep them sturdy. (Save the scooped-out potato for another use or mix it into your mashed potato filling.)

4. Crisp the Shells

Brush the insides of the potato skins lightly with olive oil and return them to the oven, cut-side down, for 10 minutes, then flip and bake another 5–7 minutes until golden and crisp. This step keeps them crunchy even after filling.

5. Assemble the Filling

In a mixing bowl, combine mashed potatoes, stuffing, and turkey. Mix gently — you want the texture to remain slightly chunky. Spoon this hearty mixture into each crisped potato shell, filling generously to the top.

6. Add Cheese and Bake

Sprinkle each filled skin with grated cheddar cheese. Return to the oven and bake for 10–12 minutes, or until the cheese melts and bubbles beautifully.

7. Garnish and Serve

Top each potato skin with a small dollop of cranberry sauce and a sprinkle of fresh chives for color and brightness. Serve warm and watch them disappear!

Serving and Storage Tips

• Serving: Arrange the potato skins on a large platter and drizzle with a little extra cranberry sauce for a festive touch. They pair perfectly with sour cream or a dollop of gravy for dipping.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 375°F (190°C) for about 10 minutes, or until heated through and crisp again. Avoid microwaving — it makes the skins soggy.

Helpful Notes

• Make-ahead tip: You can prepare the potato shells and filling separately a day in advance. Assemble and bake just before serving.
• Cheese options: Try smoked gouda, mozzarella, or gruyère for a richer flavor.
• Add-ins: Crumbled bacon, caramelized onions, or a drizzle of gravy can take these over the top.
• Mini version: Use small baby potatoes for bite-sized appetizers — perfect for holiday parties.

Conclusion

These Thanksgiving Potato Skins are the ultimate way to reinvent your holiday leftovers — crispy, cheesy, and packed with nostalgic flavor in every bite. They’re quick to prepare, fun to customize, and guaranteed to be the first thing gone from the table.

If you try this recipe, please leave a comment and a star rating below — it helps others find it too!
Don’t forget to share your creations on Pinterest or Facebook — we love seeing your festive twists.
👉 What extra toppings did you add to make yours unique? Let us know in the comments!

Frequently Asked Questions (FAQ)

Can I make these potato skins without turkey?

Absolutely! You can substitute shredded chicken, roasted vegetables, or even sautéed mushrooms for a vegetarian version.

How can I make this recipe gluten-free?

Use gluten-free stuffing or replace it with extra mashed potatoes mixed with herbs for a similar flavor and texture.

Can I freeze Thanksgiving Potato Skins?

Yes — once baked and cooled, freeze them on a baking tray until solid, then transfer to a freezer bag. Reheat from frozen at 375°F (190°C) for 20–25 minutes.

How do I keep the skins crispy?

Crisp them in the oven before filling, and avoid adding too much moisture to the filling mixture. A hot oven during reheating also helps maintain crunch.

What potatoes work best for this recipe?

Russet potatoes are ideal because their thick skin and fluffy interior hold up perfectly to baking, scooping, and refilling.