I am a huge fan of potato skins. The other day I made bbq chicken potato skins. While making them I realized that potato skins are the perfect vessel for Thanksgiving leftovers. Fill the skin with your leftovers and your are there. I must say that these are some of the most delicious potato skins that I have ever had.
Serve with a side of gravy and you will be in heaven.
Thanksgiving Potato Skins
- 4 baking potatoes
- 1 cup leftover gravy – Plus a little extra for drizzling
- 1 cup leftover stuffing – Herb Stuffing
- 1 cup leftover turkey – Herb Roasted Turkey Breast
- 1 cup leftover veggies – Green bean casserole, corn, broccoli, etc.
- 1 cup cheddar cheese
Bake the potatoes for 45-60 minutes in a 350 degree oven. This will allow them to be almost fully cooked. Follow the instructions on my perfect baked potato post for instructions on baking potatoes.
Next remove the potatoes from the oven and let cool for 5 minutes. You can start to carve them out now if you like, but you will most likely burn yourself. I totally recommend waiting.
Once the potatoes are cooled, cut them in half and scoop out the middle to form a boat. Try to leave about a 1/4 inch of a potato on the skin. Save the excess potato insides for breakfast potatoes.
Layer the skins with turkey and gravy.
Next layer on some stuffing. Finally top with any vegetables that you may have left over. I used corn, but any vegetable will work.
Now top with cheddar cheese. The sharper the better.
Place the skins back into the 350 degree oven for 12-15 minutes or until the cheese melts and starts to turn brown.
Serve with a side of gravy and this is an appetizer fit for a king.