Are you’re wondering what to do with all those leftovers? My Thanksgiving Leftovers Potato Skins are baking potatoes scooped out, filled with the most important and delicious elements of thanksgiving dinner, rebaked until perfect and topped with delicious cranberry pico de gallo.
You can make lots of things with leftover turkey – sandwiches, soup, tetrazzini, etc.
I have no desire to make turkey sandwiches or turkey soup. Not that there’s anything wrong with those, I just want to make something different and not-so-predictable.
But how can you take remnants from an entire Thanksgiving meal and make a different, but fantastic dish?
The Potatoes
Prep the potatoes. My very favorite way to prepare potatoes is to brush and clean them, poke holes in it, rub them with olive oil, then sprinkle then all over with coarse sea salt. Wrap them in aluminum foil and bake.
This is my very favorite part – The olive oil and sea salt baked on the skins of the potatoes turns a regular, plain potato into a damn rockstar. It really is so good, you’ll wonder why you never ate the skin of potatoes before.
The Leftover Filling
I filled these with leftover shredded turkey, dressing (no, not stuffing, this is the South), gravy and the best part of this entire dish, to me at least, is the Cranberry Pico. This simply won’t be the same dish if you skip this part.
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 absolutely fabulous.
I was late to the fried turkey party, and everybody that kept raving and telling me about I had to fry a turkey. They were not joking.
I didn’t actually make the turkey this year, a good friend of ours did, so I can’t take credit. We wanted a fried turkey, but I have yet to try that so I wanted him to do it so I could watch the technique.
It was so flippin’ good.
These potato skins are really so good you’ll be craving Thanksgiving in the summer.
I made a few versions; I had an idea of the taste I wanted. The first one I made was with turkey, sweet potatoes filled with turkey, dressing (yep, I’m Southern, so no stuffing here), gravy and cranberry pico de gallo.
Oh, and please disregard the middle child that fell apart on me. It still tasted just as delicious; this is one of those things that doesn’t have to be put together all pretty.
You’ll love the cranberry pico.
Here’s the printable-
Thanksgiving Leftovers Potato Skins
Ingredients
- 4 baking potatoes (number depends on how many you want to make and amount of leftovers!)
- 2 cups leftover turkey
- 4 tbsp melted butter
- 2 cups leftover dressing
- 1 1/2 cup leftover gravy
- 1 cup This Pico de Gallo
- 1/2 cup fresh cranberries
- 2 green onions, cut into scallions
Instructions
- 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, spoon on top and serve.
Cranberry Balsamic Dressing (Thanksgiving Leftovers Recipe) from Seduction in the Kitchen
Turkey Wild Rice Salad with Tarragon from Bacon Fatte
Brussels Sprouts Tots with Bacon and Cheese from This Is How I Cook
