Loaded Thanksgiving Leftover Baked Potatoes
Thanksgiving Day is always a big occasion, full of family and friends and tons of food. And when the Thanksgiving dinner is over, you’re left with a warm glow, a full belly – and a lot of leftovers.
So what do you do with it all? Well, you could just pull out that extra turkey, potatoes, stuffing, and gravy, and have a repeat of Thanksgiving dinner the next night…but it seems like kind of an anti-climax. What you really want is a way to take all those leftovers and put a new spin on them.
And this, my friends, is the recipe to do it.
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These Loaded Thanksgiving Leftover Baked Potatoes turn your Thanksgiving leftovers into a whole new, exciting meal. You scoop out the insides of baked potatoes, mash them up, fold in some chopped leftover turkey and shredded mozzarella, and stuff them back into the potato skins. Then add a layer of leftover stuffing on top of that, and bake them up into gorgeous, golden-brown potato balls, and top them with gravy and dried cranberries.
Loaded Thanksgiving Leftover Baked Potatoes
- Preheat oven to 400 degrees Fahrenheit. Rub oil over the potatoes and place on a pan. Bake for one hour.
- Remove potatoes from oven and lower temperature to 350 degrees Fahrenheit. Allow potatoes to cool until you’re able to handle them. Slice potatoes in half, remove the insides of potatoes and place into a medium bowl, leaving a rim to create a sturdy skin shell.
- Smash potatoes inside medium bowl and season with salt and pepper to taste .
- Heat milk and butter in a small pan or microwave until butter melts . Add milk mixture to the bowl with potatoes, fold in cheese, and turkey slices.
- Stuff potato skins evenly with potato mixture. Top with an even layer of stuffing on each potato.
- Return potatoes into the oven and cook for an additional 30 minutes. Garnish with gravy and cranberries
Loaded Thanksgiving Leftover Baked Potatoes
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Ingredients
- 4 large russet potatoes
- 1 tablespoon oil
- salt and pepper to season
- ½ cup of milk
- 1 tablespoon of butter
- 1 cup of mozzarella cheese shredded
- ½ cup of thick turkey slices roughly chopped
- 1 ½ cups of stuffing prepared
- 1 tablespoon of sour cream
- ½ cup of gravy or more
- dried cranberries to garnish
Instructions
- Preheat oven to 400 degrees Fahrenheit. Rub oil over the potatoes and place on a pan. Bake for one hour.
- Remove potatoes from oven and lower temperature to 350 degrees Fahrenheit. Allow potatoes to cool until you’re able to handle them. Slice potatoes in half, remove the insides of potatoes and place into a medium bowl, leaving a rim to create a sturdy skin shell.
- Smash potatoes inside medium bowl and season with salt and pepper to taste .Heat milk and butter in a small pan or microwave until butter melts .Add milk mixture to the bowl with potatoes, fold in cheese, and turkey slices.
- Stuff potato skins evenly with potato mixture. Top with an even layer of stuffing on each potato.
- Return potatoes into the oven and cook for an additional 30 minutes. Garnish with gravy and cranberries.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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