Thanksgiving Stuffed Potatoes
A Holiday Feast In A Potato
Thanksgiving Stuffed Potatoes take everything I love about Thanksgiving dinner and pile it onto a perfectly baked potato. Crispy-skinned russet potatoes are filled with butter, topped with a fluffy stuffing soufflé and finished with savory smoked turkey gravy and cranberry sauce.
These are fun enough to serve as their own holiday meal, but they are also one of my favorite ideas for turning Thanksgiving leftovers into something that doesn’t feel exactly like eating the same dinner all over again.
And, like many good ideas in my life, this one started at Disneyland.
Before You Jump to the Recipe
There are a few things I want you to know before making these Thanksgiving Stuffed Potatoes:
- Use large russet potatoes. You need a sturdy potato with plenty of room for all that stuffing and turkey gravy.
- Don’t rush the potatoes. The skins should be crispy and the insides completely soft and fluffy before you add the stuffing.
- The stuffing should look wet. The eggs and cream give the stuffing topper its almost soufflé-like texture as it bakes.
- Pile on the stuffing. This is not the time for a dainty spoonful. You want a generous mound on every potato.
- Boxed stuffing is absolutely fine. I included directions below for turning prepared boxed stuffing into the fluffy topper.
- Smoked deli turkey makes this a year-round recipe. You don’t have to roast an entire turkey to make these.
- Thanksgiving leftovers make them even easier. Leftover stuffing, turkey and gravy can all be used.
- Cranberry sauce is optional. I happen to love the sweet and savory combination, but I know Thanksgiving cranberry sauce can be a controversial subject.
Inspired By Disneyland
I love Disneyland and I am a self-proclaimed Disney Adult, but I am not necessarily the Disney Adult who is running around trying to meet every character.
I am there for the FOOD.
Disney knows how to make a snack, and I consider trying all the different foods part of the vacation.
On one of my Disneyland trips during Halloween season, Troubadour Tavern was at the top of my list because they were serving a Celebration Potato and a Bulgogi Potato.
Naturally, I tried both.
The Celebration Potato had all those familiar Thanksgiving flavors piled onto a baked potato, and my friend and I absolutely loved it.
As soon as I got home, I knew I wanted to create my own version. This happens a lot when I get back from Disneyland. Such good food there!
I made these Thanksgiving Stuffed Potatoes, took all the pictures and immediately got the recipe up on the site.
This is my version of that fun Disney food memory, with a few Tipsy touches of my own.
Why Russet Potatoes Are Best
I use large russet potatoes for this recipe.
Russets have exactly what I want in a stuffed baked potato: a sturdy skin that can get nice and crispy and a fluffy, starchy interior.
The potato needs enough structure to hold butter, a giant scoop of stuffing and plenty of turkey gravy without collapsing.
Try to buy potatoes that are fairly similar in size so they finish baking around the same time.
And don’t buy little ones. You want big guys.
We’re building Thanksgiving dinner on top of these things. We need plenty of room!
Bake the Perfect Potato
The baked potato itself is important.
Wash and thoroughly dry the potatoes, rub the skins with olive oil, prick them a few times with a fork and season the outside with coarse salt and pepper.
I bake them at 400°F for approximately 60 to 75 minutes.
Ovens and potatoes vary, so pay attention the first time you make them rather than blindly following a timer.
The finished potatoes should have crispy, flavorful skins and completely soft, fluffy insides.
I also have an entire post dedicated to making my Perfect Baked Potatoes if you want more detailed instructions.
The Stuffing Soufflé Is What Makes These Special
This isn’t simply a scoop of stuffing sitting on a potato.
I add eggs and heavy cream to the stuffing before piling it onto the potatoes.
As everything bakes, that stuffing puffs up slightly and develops crispy, buttery edges while remaining soft and fluffy underneath.
That’s why I call it a stuffing soufflé.
And yes, the mixture is supposed to look pretty wet before it goes into the oven.
Wet is good.
A puddle of liquid at the bottom of the bowl is not.
If you’ve got obvious pools of liquid, add some of the extra stuffing cubes I tell you to keep nearby.
Homemade Stuffing or Boxed Stuffing?
Either!
The recipe card includes my homemade stuffing mixture with celery, onion, seasonings and Better Than Bouillon.
But Thanksgiving is not the day I am going to judge anyone for opening a box of stuffing.
If you use something like Stove Top, prepare it according to the package directions and allow it to cool slightly.
Then whisk the two eggs with 1/4 cup of heavy cream and fold that into your prepared stuffing.
I use less cream with boxed stuffing because it already contains the moisture from being prepared.
Then pile it onto the potatoes and proceed with the recipe.
Use Your Favorite Tipsy Stuffing
You can also turn these into a little Frankenstein creation of your favorite Tipsy Housewife recipes.
Use my World’s Best Thanksgiving Stuffing, Butter Stuffing, Classic Thanksgiving Stuffing or another stuffing you already love.
The important part is that we have a potato and stuffing.
We can make everything else work just fine. Click each stuffing image to get the recipe.
Pile That Stuffing High
When the potatoes are done, carefully cut them lengthwise down the middle without cutting completely through.
I use a dish towel to gently push both ends toward the center. This opens the potato and helps fluff and mash the inside at the same time.
Add butter to that fluffy potato.
Then comes the stuffing.
The original recipe says three to four tablespoons, but use your judgment based on the size of your potatoes.
I REALLY pile it on.
The stuffing should look like it is sitting proudly on top of that potato, like a beautiful crown of stuffing.
Add a little more butter to the stuffing and return everything to the 400°F oven for another 15 to 20 minutes.
You’re looking for stuffing that has puffed slightly and has golden, crispy edges.
The Easy Smoked Turkey Gravy
This is one of my favorite shortcuts in the recipe.
You do NOT have to roast a turkey to make Thanksgiving Stuffed Potatoes.
I use about half a pound of smoked deli turkey, chop it up and sauté it in a little butter.
Then I add prepared turkey gravy.
The little pieces of smoked turkey turn an easy gravy into something that feels much more substantial.
It also means you can make these in October, November or any random Tuesday in February when you’re craving Thanksgiving dinner.
Use Leftover Turkey and Gravy Instead
After Thanksgiving, forget the deli turkey.
Use what you have.
Chop your leftover roasted turkey into bite-sized pieces and gently warm it in leftover gravy.
If your gravy has thickened considerably in the refrigerator, add a splash of turkey or chicken broth as it warms.
Now you’ve eliminated another step AND you’re using leftovers.
That is exactly the kind of cooking I like.
Cranberry Sauce or No Cranberry Sauce?
I add a dollop of cranberry sauce at the end.
I LOVE the little sweet and tart bite against the buttery potato, savory stuffing and turkey gravy.
If you’re firmly in the “cranberry sauce has no business touching my gravy” camp, leave it off.
This is your potato.
Another option is putting cranberry sauce on the table and letting everyone decide for themselves.
Don’t Forget the French Fried Onions
If you happen to have French fried onions around for green bean casserole, sprinkle some on top.
They’re salty, crispy and delicious with the gravy.
I especially like this idea when you’re making these with Thanksgiving leftovers because there’s a pretty good chance you’ve already got an open container sitting around.
Make Them Your Own
Once you understand the basic idea, you can really have fun with these.
Add leftover corn.
Add some shredded cheddar.
Spoon a little green bean casserole onto the plate.
Use homemade gravy.
Use packaged gravy.
Use leftover turkey.
Use deli turkey.
Use your grandmother’s stuffing.
Use Stove Top.
The concept is more important than following one rigid combination:
crispy potato + butter + stuffing + turkey + gravy.
Everything else is up to you.
Turn Thanksgiving Leftovers Into Dinner Again
These may actually be even better AFTER Thanksgiving.
Think about what is sitting in your refrigerator on Friday morning: turkey, stuffing, gravy, cranberry sauce and probably a few random containers of side dishes.
Instead of reheating an identical Thanksgiving plate, bake some potatoes and turn those leftovers into something completely different.
You don’t need to make my stuffing mixture if you’ve already got leftover stuffing. Just pile your stuffing onto the baked potato, add a little butter if it needs moisture and bake until everything is hot and the stuffing gets crispy.
Warm leftover turkey in your gravy and spoon it over the top.
Add cranberry sauce.
Friday dinner is done.
More Ways To Use Thanksgiving Leftovers
I am all for leftovers, but I don’t necessarily want the exact same Thanksgiving plate for four days straight.
Fortunately, leftover turkey and Thanksgiving sides can become some pretty great meals.
A few good options from the site include recipes such as my Ultimate Thanksgiving Leftover Sandwich and Stuffed Turkey Roll Ups with Creamy Gravy.
Frequently Asked Questions
Can I make these with leftover Thanksgiving stuffing?
Absolutely. In fact, this is one of my favorite ways to make them after Thanksgiving.
If your stuffing seems dry from sitting in the refrigerator, add a little broth or melted butter before piling it onto the potatoes.
Can I use Stove Top?
Yes.
Prepare it according to the package directions, allow it to cool slightly and then fold in two eggs whisked with approximately 1/4 cup heavy cream.
Can I use leftover turkey?
Yes. Chop the turkey and gently warm it in your gravy instead of using smoked deli turkey.
Do I have to use cranberry sauce?
No. I love the contrast, but leave it off if you don’t.
Can I make the baked potatoes ahead?
You can bake the potatoes ahead, but I prefer freshly baked potatoes for the best crispy skin and fluffy interior.
If you do make them ahead, refrigerate them properly and reheat thoroughly before adding the stuffing.
Can I use another kind of potato?
Technically yes, but russets are my first choice. Their starchy, fluffy interior and substantial skin are ideal for a loaded baked potato.
Why is my stuffing mixture so wet?
It’s supposed to be quite moist.
The eggs and cream help create the fluffy, almost soufflé-like texture as the stuffing bakes.
If there are actual pools of liquid at the bottom of the bowl, however, add more dried stuffing cubes.
What if I have stuffing left over?
Bake it separately!
You can put the extra stuffing into a small buttered baking dish and bake it until set and crispy on top.
It’s also wonderful alongside pork chops or chicken.
A Whole Thanksgiving Dinner Without Making Thanksgiving Dinner
That’s really why I love these Thanksgiving Stuffed Potatoes.
You get crispy potato skin, fluffy buttery potato, savory stuffing, turkey, gravy and that little sweet bite of cranberry sauce all in one ridiculous potato.
You can make the entire thing from scratch.
You can take some shortcuts with deli turkey, packaged gravy and boxed stuffing.
Or you can make almost the whole thing from Thanksgiving leftovers.
There are no Thanksgiving police coming to check.
Just pile it high, pour on the gravy and enjoy it.
Thanksgiving Stuffed Potatoes Recipe
Thanksgiving Stuffed Potatoes are crispy baked russet potatoes loaded with butter and a fluffy stuffing soufflé, then topped with savory smoked turkey gravy and cranberry sauce. Make them from scratch for a fun fall dinner or use leftover turkey, stuffing and gravy for an easy post-Thanksgiving meal.
Ingredients
For the Potatoes
- 4 large russet potatoes
- Olive oil, as needed
- Coarse salt, as needed
- Black pepper, as needed
- 4 tablespoons butter, divided, plus additional butter for topping if desired
- For the Stuffing
- 8 cups dried stuffing cubes or dried cubed bread
- 2 additional cups dried stuffing cubes, reserved for adjusting consistency if needed
- 6 celery ribs, finely diced, including the leaves if available
- 1 medium to large yellow onion, finely diced
- 6 tablespoons butter
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 2 teaspoons celery seed, plus more to taste
- 1 teaspoon celery salt
- 2 teaspoons black pepper
- 2 teaspoons poultry seasoning
- 2 heaping tablespoons turkey or roasted vegetable Better Than Bouillon
- 4 cups water
- 2 large eggs
- 3/4 cup heavy cream
For the Turkey Gravy
- 1/2 pound smoked deli turkey, chopped
- Butter for sautéing
- 2 packets turkey gravy, prepared according to package directions
For Serving
- 1 can cranberry sauce
- French fried onions, optional
Instructions
- Heat the oven to 400°F.
- Wash and thoroughly dry the potatoes. Rub the skins with olive oil and prick each potato several times with a fork. Season the outsides with coarse salt and black pepper.
- Place the potatoes on a baking sheet and bake for approximately 60 to 75 minutes, or until the skins are crispy and the insides are completely soft. Potato size and ovens vary, so check for doneness rather than relying only on time.
- While the potatoes bake, prepare the stuffing. Melt 6 tablespoons of butter in a deep-sided skillet over medium-low heat.
- Add the finely diced celery and onion. I like using the celery leaves as well because they add great flavor. Cook low and slow until the vegetables are very soft and tender.
- Add the onion powder, garlic powder, celery seed, celery salt, black pepper and poultry seasoning. Sauté with the vegetables for approximately 5 minutes.
- Add the Better Than Bouillon and stir it thoroughly into the vegetables.
- Add 4 cups of water. Bring the mixture to a simmer and cook for approximately 20 minutes, stirring occasionally.
- Place 8 cups of dried stuffing cubes in a very large bowl. Keep the additional 2 cups nearby.
- Pour the hot celery, onion and broth mixture over the stuffing cubes. Toss well and allow the bread to absorb the liquid.
- The stuffing should be quite moist, but there should not be obvious pools of liquid in the bottom of the bowl. If there are, add some of the reserved stuffing cubes until the consistency is right.
- Allow the stuffing mixture to cool slightly.
- In a separate bowl, whisk together both eggs and 3/4 cup heavy cream.
- Fold the egg and cream mixture into the cooled stuffing. The stuffing should again be quite wet. This moisture helps create the fluffy, soufflé-like topping as it bakes. Add more reserved stuffing cubes only if you see excess liquid pooling.
- Carefully remove the baked potatoes from the oven. Cut each potato lengthwise down the middle without cutting completely through.
- Using a clean dish towel to protect your hands, gently push the ends of each potato toward the center. This opens the potato and helps fluff the interior.
- Add approximately 1 tablespoon of butter to the inside of each potato and gently mix it into the fluffy potato flesh.
- Generously pile the stuffing mixture onto each potato. Start with several tablespoons, then add more depending on the size of your potatoes. I like mine REALLY piled high.
- Add a little additional butter over the stuffing if desired.
- Return the stuffed potatoes to the 400°F oven for approximately 15 to 20 minutes, or until the stuffing has puffed slightly and the top and edges are golden brown and crispy.
- While the potatoes bake, roughly chop the smoked deli turkey.
- Melt a small amount of butter in a skillet and briefly sauté the turkey.
- Prepare the turkey gravy according to the package directions and add it to the skillet with the turkey.
- Simmer until the gravy has thickened and the turkey is heated through.
- Remove the potatoes from the oven and spoon the hot turkey gravy generously over each one.
Finish with a dollop of cranberry sauce and French fried onions, if desired.
Notes
- Boxed stuffing shortcut: Prepare boxed stuffing according to its package directions and cool slightly. Whisk 2 eggs with approximately 1/4 cup heavy cream and fold this into the prepared stuffing before adding it to the potatoes.
- Using leftover stuffing: Skip the homemade stuffing portion and use your Thanksgiving leftovers. If the stuffing seems dry, add a little broth or melted butter before topping the potatoes.
- Using leftover turkey: Substitute chopped roasted turkey for the smoked deli turkey and warm it gently in leftover or prepared gravy.
- Russet potatoes: Large russets are my preferred potato because the skins become crispy while the interiors stay fluffy and provide plenty of room for the toppings.
- Stuffing consistency: The stuffing mixture should look quite wet before baking but should not have liquid pooling underneath it.
- Extra stuffing: Bake leftover stuffing mixture in a small buttered casserole dish until set and golden. Don't throw it away.
- Cranberry sauce: Completely optional, but I love the sweet and tart contrast with the savory stuffing and gravy.
- French fried onions: These are optional but especially good if you already have them around for Thanksgiving.