Description
Thanksgiving Potato Skins with Turkey and Stuffing are crispy, golden potato skins filled with savory turkey and hearty stuffing, topped with melted sharp cheddar and green onions. This easy-to-make appetizer combines classic holiday flavors into bite-sized pockets perfect for family gatherings and festive celebrations. Made with common leftovers or fresh ingredients, they offer a customizable, make-ahead friendly, and crowd-pleasing dish to add a creative twist to your Thanksgiving table.
Ingredients
Scale
Potatoes
- 4 medium-sized russet potatoes
Filling
- 1 cup cooked turkey, chopped into bite-sized pieces
- 1 cup traditional herb stuffing
- 2 tablespoons butter, melted
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 cup sharp cheddar cheese, shredded (divided)
Toppings and Garnishes
- 2 green onions, freshly sliced
- Sour cream, for serving (optional)
Instructions
- Prepare the Potatoes: Wash and prick the russet potatoes, then bake them at 400°F (200°C) for about 45 minutes until tender. Let them cool completely before carefully cutting each potato in half lengthwise and scooping out most of the flesh, leaving a thin border around the skins to keep them sturdy.
- Mix the Filling: In a bowl, combine the scooped potato flesh with chopped turkey, herb stuffing, melted butter, salt, pepper, garlic powder, and most of the shredded cheese, reserving a little cheese for topping later. Stir until evenly mixed.
- Stuff the Potato Skins: Generously and evenly fill each potato skin half with the turkey and stuffing mixture, ensuring not to overfill to prevent spilling during baking.
- Bake the Skins: Arrange the stuffed potato skins on a baking sheet and bake at 375°F (190°C) for about 15 minutes until heated through and the tops turn golden brown.
- Add Final Touches: Remove from the oven, sprinkle with the remaining cheese and sliced green onions, then return to the oven for an additional 5 minutes until the cheese melts. Serve warm with optional sour cream on the side.
Notes
- Use day-old potatoes if possible, as slightly stale potatoes crisp up better for the skins.
- Do not overfill the potato skins to avoid breaking or spilling the filling during baking.
- Allow baked potato skins to cool before filling to maintain their shape.
- Customize the cheese by mixing varieties to add depth of flavor and texture.
- If your stuffing is too moist, press out excess moisture to keep potato skins crisp.
Nutrition
- Serving Size: 2 potato skin halves
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 35 mg
Keywords: Thanksgiving, potato skins, turkey, stuffing, appetizer, holiday, leftovers, cheddar, make-ahead
