Recipe By Julie Hubert
Published Nov 23rd
Prep 20m Cook 1h 15m Additional - Ready In 1h 35m
Servings 4 potatoes Calories 939.8

Another creative way to use up leftovers! All the flavors of America’s favorite eating holiday in a twice-baked potato. Serve with a green salad and you have a meal!

Recipe Ingredients

  • 4 large baking potatoes
  • 1 tablespoon canola oil
  • ½ cup butter, melted
  • ½ cup leftover gravy
  • ½ cup cream cheese
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 1 cup chopped cooked turkey
  • 1 cup chopped leftover stuffing
  • 2 green onions, thinly sliced
  • 1 ¼ cups shredded Cheddar cheese, divided

Cooking Directions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place potatoes on a baking sheet; rub with canola oil.
  2. 2 Bake in the preheated oven until easily pierced with a knife, about 1 hour. Reduce oven temperature to 350 degrees F (175 degrees C).
  3. 3 Cut potatoes in half lengthwise. Scrape flesh into the bowl of a stand mixer, being careful not to tear the skin. Leave a small rim of flesh in the skin intact. Place hollowed-out potato skins back on the baking sheet.
  4. 4 Beat butter, gravy, cream cheese, salt, and pepper into the potato flesh on low speed. Add 1 cup Cheddar cheese; mix for a few seconds. Remove bowl from the stand mixer; fold in turkey, stuffing, and green onions using a spatula.
  5. 5 Fill potato skins with the mixture. Sprinkle remaining 1/4 cup Cheddar cheese on top.
  6. 6 Return to the oven; bake until warmed through, about 15 minutes.

Nutrition Facts

  • Calories 939.8
  • Carbohydrate 79.1 g
  • Cholesterol 157.3 mg
  • Fat 56.7 g
  • Fiber 10 g
  • Protein 31.4 g
  • Saturated Fat 30.7 g
  • Sodium 1202.8 mg
  • Sugar 4.4 g

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Chef's Notes

Use unsalted butter if preferred.


  1. I used leftover rotisserie chicken, leftover white gravy, and leftover cornbread stuffing. Made as directed and it was delicious!