Thanksgiving Potato Skins

Turn your holiday leftovers into something new with these easy Thanksgiving Potato Skins. Stuffed with turkey, stuffing, and cranberry sauce!

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I’m always looking for new ways to use up my family’s Thanksgiving leftovers that aren’t tired or boring…especially since preparing Thanksgiving dinner is basically the Olympics of home cooking and, let me be honest, I want out of the kitchen after the holiday! These easy, budget-friendly Thanksgiving Potato Skins are perfect for game day, or any time when you don’t want to change out of your sweatpants to go to the grocery store during the holiday weekend.

Overhead view of thanksgiving potato skins on a plate with a small bowl of gravy.

Thanksgiving Leftovers Stuffed Potato Skins

After the holiday, my fridge always looks like a Tupperware graveyard. These stuffed potato skins are one of my favorite ways to use up all those bits and pieces before they get forgotten in the back. They’re packed with all the best Thanksgiving leftovers like turkey, stuffing, and cranberry sauce, and somehow they taste like a brand-new meal. I love how flexible they are, too, and how they’re a fun change of pace when you can’t face another leftover turkey sandwich!

I use small Russet potatoes for these Thanksgiving leftovers potato skins. If you go with larger potatoes, they’ll need extra baking time—keep checking until they’re fork-tender. And when you’re scooping out the flesh, make sure to leave a small border around the edges and bottom. This gives your potato skins the structure they need to hold all the delicious filling without falling apart.
Don’t have leftover turkey? You can also use pulled chicken, diced baked ham, leftover roast beef, or any veggie meat alternative you’ve got.
Get creative with what’s taking up space in your fridge! I would totally dice up leftover green bean casserole, roasted vegetables, or other Thanksgiving favorites into small pieces and fold them in with the turkey. I’ve shared even more ideas for things to add after the step-by-step photos below!
Give your oven a break and try making these potato skins in the air fryer. Make air fryer baked potatoes at 400°F for 40-45 minutes, flipping them halfway through, until fork-tender. Then, once you’ve assembled your stuffed potato skins, pop them back in the air fryer just until the cheese melts and everything’s heated through (about 5-8 minutes).
Make them ahead. Bake and scoop out the potatoes, then store the empty skins and mash in separate airtight containers in the fridge for up to 2 days. Just assemble them with the filling, add the cranberry sauce and cheese, and bake until heated through (you may need to add a few extra minutes since they’re starting cold).