Thanksgiving Potato Skins

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1. 1
   Gather ingredients. Preheat oven to 400°F.
2. 2
   Wash potatoes well and pierce each with a fork. Rub each potato with half the olive oil and half the salt. Bake on a lined sheet tray for 40-45 minutes, or until fork-tender.
3. 3
   Remove potatoes from the oven and allow them to cool so you can safely handle them.
4. 4
   Carefully scoop out the inside of each potato. I like to leave a little extra potato on the bottom and around the edges so they are a bit more sturdy since the skin is very delicate after baking in the oven.
5. 5
   Scoop the potato flesh into a medium-sized mixing bowl and add the sour cream, butter, remaining salt, pepper, and oil.
6. 6
   Mash until creamy, some chunks are ok!
7. 7
   To the mashed potatoes, add the thawed frozen peas, leftover turkey meat, and leftover stuffing. Fold it all together.
8. 8
   Then, stuff each potato skin with a heaping portion of the mashed potato mixture. (You may have some leftover, but it makes a great quick snack or can easily be added to a Turkey Pot Pie!)
9. 9
   Add cranberry sauce on top of each stuffed potato skin. The acid from the cranberry sauce really makes the flavors pop.
10. 10
    Top each potato with about 2 Tbsp of shredded cheddar cheese.
11. 11
    Pop them back in the oven until the cheese has melted and the potatoes are warmed through, about 8 minutes.
12. 12
    Meanwhile, whip up some instant gravy (or you can skip this step if you have some homemade turkey gravy leftover from the holiday!) The instant gravy I found at Walmart could not be easier; mix with hot water and simmer until thickened.
13. 13
    Top your Thanksgiving leftover potato skins served hot, topped with sliced green onions and with gravy on the side for dipping!