After Thanksgiving, I love finding fun ways to repurpose the leftovers, and these thanksgiving leftover loaded potatoes have quickly become one of my absolute favorites. They take everything we love from Thanksgiving dinner—turkey, stuffing, gravy, cheese—and layer it inside a perfectly baked potato.
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Because everything is layered instead of mixed, the flavors stay bright and distinct. The turkey stays juicy, the stuffing stays flavorful, and the creamy potato keeps it all tied together. Even better, these loaded potatoes are RIDIC-ULICIOUS and incredibly easy to make.
Table of contents
Why You’ll Love These
- Layers keep all the Thanksgiving flavors separate and delicious
- A great way to use leftover turkey, stuffing, and gravy
- Pretty enough for photos but easy enough for busy days
- Customizable with whatever you have in the fridge
- Cozy comfort food that reheats beautifully
- Ideal for Day 4 of your Thanksgiving leftover series
Ingredients for Thanksgiving Leftover Loaded Potatoes
Potatoes
- 4 large russet potatoes
- 2 Tbsp olive oil
- Salt & pepper
Loaded Layers
- 1 ½–2 cups leftover turkey, chopped
- 1 ½ cups leftover stuffing
- 1 cup leftover gravy, warmed
- 1 cup shredded cheese
- 2 Tbsp butter
- 2–3 Tbsp milk or cream
- 2-3 Tbsp sour cream
- Salt & pepper
Toppings
- Extra shredded cheese
- Warm gravy
- Cranberry sauce
- Fresh parsley or green onions
How to Make Thanksgiving Leftover Loaded Potatoes
Step 1: Bake the Potatoes
Preheat your oven to 400°F. Rub each potato with olive oil, salt, and pepper. Bake for 45–60 minutes, or until crisp on the outside and fluffy inside.
Step 2: Rice & Fluff the Potatoes
Once the potatoes are cool enough to handle, slice them open and scoop the centers into a bowl. Leave a thin layer of potato inside the skins so they stay sturdy.
Run the scooped potato through a potato ricer for the fluffiest texture. Then gently mix in the butter, milk, sour cream, salt and pepper. This gives your thanksgiving leftover loaded potatoes a super smooth, creamy base that layers beautifully.
Step 3: Layer the Good Stuff
This is where your thanksgiving leftover loaded potatoes come to life. Layer inside each potato shell:
- Mashed potato
- Turkey
- Stuffing
- Cheese
- Warm gravy
- A second layer of mashed potato
- More cheese on top
Step 4: Bake Again
Place the filled potatoes on a baking sheet and bake at 375°F for 10–15 minutes, until everything is hot and the cheese has melted.
Step 5: Add Final Touches
Drizzle each potato with warm gravy and finish with cranberry sauce and herbs. It’s sweet, savory, cozy, and totally RIDIC-ULICIOUS.
Variations for Thanksgiving Leftover Loaded Potatoes
Add Veggies
Layer in leftover corn, roasted carrots, Brussels sprouts, or green bean casserole.
Swap Your Cheese
Pepper jack, mozzarella, or a cheddar blend all taste amazing.
Use Mashed Potatoes Instead
Skip the scooping step and simply use leftover mashed potatoes as your base.
Add Crunch
Top with French fried onions, toasted breadcrumbs, or stuffing crumbs
FAQ About Thanksgiving Leftover Loaded Potatoes
Why are these called thanksgiving leftover loaded potatoes?
Because they use all the classic Thanksgiving leftovers—turkey, stuffing, gravy, cheese, and potatoes—layered into one comforting meal.
Can I make thanksgiving leftover loaded potatoes ahead of time?
Yes! Assemble them completely, refrigerate, and bake when ready
Do thanksgiving leftover loaded potatoes freeze well?
They freeze beautifully. Wrap individually and reheat at 350°F until warm
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Thanksgiving Leftover Loaded Potatoes
Ingredients
For the Potatoes
- 4 extra large russet potatoes
- 2 Tbsp olive oil
- Salt & pepper
For the Loaded Layers
- 1 ½-2 cups leftover turkey
- 1 ½ cups stuffing leftover
- 1 cup cheese shredded
- 1 cup turkey gravy warm
- 2 Tbsp butter
- 2-3 Tbsp milk or heavy cream
- 2-3 Tbsp sour cream optional
- Salt & pepper
Toppings
- Extra cheese
- Warm gravy
- Cranberry sauce
- Fresh herbs
- French's Crispy Fried Onions
Instructions
- Preheat oven to 400°F. Rub potatoes with olive oil, salt, and pepper. Bake 45–60 minutes.
- Slice open and scoop the centers, leaving enough potato to keep shells sturdy.
- Mash scooped potato with butter, milk, sour cream, salt, and pepper.
- Layer inside each potato: mashed potato → turkey → stuffing → cheese → gravy → mashed potato → cheese.
- Bake at 375°F for 10–15 minutes until hot and melty.
- Drizzle with gravy and cranberry sauce before serving.
Notes
Notes
- Add leftover veggies to the layers.
- Use mashed potatoes instead of baked for a shortcut.
- Freeze individually for easy reheating.