I have a really big family. Besides my own kids, I also have 4 brothers and they all have a wife or girlfriend and then there is their kids. So I mean, there are a lot of us. For Thanksgiving, everyone comes to my house. I cook a lot. We have at least 2 turkeys, 5lbs of mashed potatoes, a slow cooker full of stuffing, 4 or 5 different types of veggies, and a seemingly endless amount of desserts. I always over cook. But it means we have lots of yummies to have for the upcoming week. But I do like to change up how we eat the turkey after day 2 or 3. That is why I am always looking for recipes using leftover turkey. One of my go-to recipes is Turkey Rice Soup. And this is another yummy way to use left over turkey and stuffing. Loaded Thanksgiving Potatoes changes up the traditional twice baked potatoes and fills it with all the goodness of Thanksgiving.
The kids, who usually start complaining about turkey by day 3 can’t wait to get these on their plate and dive right in. I guess that is a testament on just how good they are. Serve it as a dinner with lots of veggies on the side, or serve it instead of traditional Thanksgiving food. Either way, everyone will love it.
Loaded Thanksgiving Potatoes: a great recipe with leftover turkey and stuffing
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
Directions:
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.
- 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
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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.
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Add milk mixture to the bowl with potatoes, fold in cheese, and turkey slices.Looking for a delicious recipe using leftover turkey and stuffing from Thanksgiving? You will love this recipe using left over turkey and stuffing. Loaded Thanksgiving Potatoes are a twice baked potatoes loaded with turkey, stuffing and gravy.
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Stuff potato skins evenly with potato mixture. Top with an even layer of stuffing on each potato.
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Return potatoes into the oven and cook for an additional 30 minutes.
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Garnish with gravy and cranberries.
