(Leftover) Thanksgiving Potato Skins

Wondering what to do with all those leftovers? You can make lots of things with leftover turkey – sandwiches, soup, tetrazzini, etc.

But how often can you make an entire Thanksgiving meal an appetizer? 

Only after Thanksgiving, of course.

(Leftover) Thanksgiving Potato Skins

I have no desire to make turkey sandwiches or turkey soup. I might, however, make Turkey Tetrazzini – there’s still plenty left. Our turkey was injected with marinade, rubbed with a creole seasoning, deep fried and fabulous. I didn’t actually make the turkey, a good friend of ours did, so I can’t take credit. But it was so very good.

These potato skins are really not skins. They’re filled with turkey, dressing (yep, I’m Southern, so no stuffing here), gravy and cranberry pico de gallo.

Oh, and disregard the middle child that fell apart on me. Still tasted just as delicious.


You’ll get the cranberry pico recipe later.


Here’s the printable-

(Leftover) Thanksgiving Potato Skins


  • Baking potatoes (number depends on how many you want to make and amount of leftovers!)
  • Melted butter
  • Leftover dressing
  • Leftover gravy
  • Leftover turkey
  • This Pico
  • Cranberries


  • Preheat oven to 400 degrees.
  • Wash and scrub potatoes, pierce with a fork, rub with olive oil and sprinkle with salt.
  • Bake for one hour, remove and let cool for about 15 minutes.
  • Slice potatoes in half and let cool another 5 minutes. Scoop out most of the potato, reserve for something else like potato salad.
  • Brush each potato skin with melted butter.
  • Layer turkey, dressing and gravy in each skin.
  • Heat on low broil for 5-7 minutes.
  • Mix Pico with cranberries and serve.
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