Ingredients:
- 6 medium russet potatoes
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1½ cups leftover mashed potatoes
- 1½ cups cooked turkey, chopped or shredded
- 1½ cups leftover stuffing (or dressing)
- 1 cup grated sharp white cheddar cheese
- ½ cup cranberry sauce
- Sliced chives or scallions, for garnish
Directions:
- Preheat the oven to 425°F (220°C). Scrub the potatoes clean, then pierce each one several times with a fork.
- Place the potatoes on a parchment-lined baking sheet. Roast until tender and a knife inserts easily, about 50–60 minutes. Let them cool enough to handle.
- Once cooled, cut each potato in half lengthwise. Using a spoon, carefully scoop out the flesh from each half, leaving about a ¼-inch (6 mm) border of potato so the skins hold their shape. Reserve the scooped-out flesh for another use or mix it into the leftover mashed potatoes.
- Brush the inside and outside of each hollowed potato skin with olive oil, and season with salt and pepper. Reduce the oven temperature to 400°F (200°C) and place the skins skin-side down on a wire rack over a baking sheet. Roast for 25–30 minutes, until the skins begin to crisp.
- In a bowl, combine the leftover mashed potatoes, chopped turkey, and stuffing. Mix gently so the ingredients hold together but still keep their texture.
- Remove the potato skins from the oven, and fill each one with the turkey-stuffing-mashed-potato mixture. Top with grated cheddar cheese. Return to the oven and bake for an additional 15 minutes, or until the cheese is melted and everything is heated through.
- To serve, arrange the potato skins on a platter, spoon a bit of cranberry sauce on top of each one, and garnish with sliced chives or scallions. Serve immediately.
- Make-ahead tip: You can prepare the skins through step 4, then fill and bake just before serving.
Prep Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 1 hr 15 minutes
Calories: Approximately 270 kcal per serving (based on six servings)
Servings: 6