Thanksgiving Stuffed Potatoes Recipe: Flavorful Holiday Side Dish

A Holiday Feast In A Potato

Thanksgiving Stuffed Potatoes are a playful, comforting way to enjoy all the best holiday flavors in one handheld dish and they’re ideal for using up leftovers. Oven-roasted russets are split and buttered, then piled high with a moist stuffing soufflé. A warm turkey gravy with bits of smoked turkey is spooned over the top, and a bright dollop of cranberry sauce balances the savory notes.

I’m a self-described “Disney adult” who visits the parks mostly for the food, and one of my favorite snack spots is the Troubadour Tavern in Fantasyland. They rotate seasonal baked potato toppings, and their Celebration Potato—packed with Thanksgiving flavors—inspired this recipe after a recent Disneyland visit.

My friend and I enjoyed the Celebration Potato so much that I went home and recreated it. I tested and photographed the recipe, and this version captures those same cozy flavors: tender potatoes, a flavorful stuffing topper that puffs like a soufflé, savory turkey gravy, and cranberry sauce for contrast. I hope you love it.

Bake The Perfect Potato

The success of this dish starts with perfectly baked potatoes: crispy skins, fluffy, buttery interiors. Follow the recipe steps for oven temperature and timing, and adjust slightly to your oven. I recommend rubbing the skins with olive oil, seasoning with coarse salt, and poking a few fork holes to allow steam to escape. The result should be a crisp exterior and a pillowy inside—don’t skip this step.

If you want extra guidance on roasting potatoes, I’ve written a full post about perfect baked potatoes that covers techniques and timing; applying those tips here will improve the final dish.

Make The Stuffing Or Buy It

This recipe works with homemade stuffing or a boxed mix if you prefer convenience. If using a boxed stuffing mix like Stove Top, prepare it according to package directions, then fold in the eggs and cream so the topping can puff like a soufflé. For boxed mixes, reduce the cream to about 1/4 cup before whisking with the eggs, then combine with the prepared mix.

If you want to use a different homemade stuffing, swap in your favorite recipe—the important part is a moist, flavorful stuffing that can be spooned on top and baked until puffed and golden. Leftover stuffing can be frozen or saved for another meal.

Yield: 4 to 6 Servings

Thanksgiving Stuffed Potatoes Recipe

Thanksgiving Stuffed Potatoes combine perfectly baked russets with a buttery, soufflé-like stuffing topper, shredded smoked turkey, and warm gravy, finished with cranberry sauce for a bright contrast.

Ingredients

• 4 large russet potatoes
• 8 cups dried stuffing cubes or cubed bread, plus 2 cups extra
• 6 celery ribs (including leaves, finely diced)
• 1 medium to large yellow onion, finely diced
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 2 teaspoons celery seed
• 1 teaspoon celery salt
• 2 teaspoons black pepper
• 2 teaspoons poultry seasoning
• 2 heaping tablespoons turkey or roasted vegetable Better Than Bouillon
• 10 tablespoons butter, divided
• 2 eggs
• 3/4 cup heavy cream
• 4 cups water
• 1/2 lb smoked deli turkey, chopped
• 2 packets turkey gravy (follow packet directions)
• 1 can cranberry sauce
• Olive oil and coarse salt

Instructions

1. To make the stuffing base, finely dice the celery (including leaves) and onion.
2. Melt 6 tablespoons butter in a deep skillet over medium-low heat. Add the celery and onion and sauté gently until soft. Stir in celery salt, black pepper, poultry seasoning, garlic powder, onion powder, and celery seed. Cook for about 5 minutes to bloom the flavors.
3. Add the Better Than Bouillon and stir to combine. Pour in the water, bring to a simmer, and let the mixture cook for about 20 minutes, stirring occasionally.
4. Meanwhile, prepare the potatoes: preheat the oven to 400°F. Wash and dry the skins, rub with olive oil, prick a few times with a fork, and season with coarse salt and pepper. Place on a baking sheet and roast 60–75 minutes, until the skins are crisp and the insides are soft. Adjust time for your oven.
5. When the celery and onion mixture has finished simmering, transfer it to a large bowl and pour it over the stuffing cubes. Allow the bread to soak up the liquid until the mix is moist but not puddled. If it seems too watery, add some of the extra cubes. Let the stuffing cool slightly.
6. Once the stuffing has cooled, whisk together the eggs and heavy cream. Fold this into the stuffing mix so the mixture is moist—this helps it puff up when baked.
7. Carefully remove the potatoes from the oven and slice lengthwise without cutting all the way through, creating a long pocket. Using a dish towel, gently press the ends toward the center to mash the interior slightly.
8. Add two pats of butter to each potato and stir into the flesh to make it creamy.
9. Spoon 3–4 tablespoons (or more to your liking) of the stuffing mixture onto each potato, piling it high. Top the stuffing with a few additional butter pats. Return the potatoes to the oven at 400°F for 15–20 minutes, until the stuffing is puffed, golden, and edges are crisp.
10. While the potatoes bake, roughly chop the smoked turkey and sauté it in a small pan with a little butter. Prepare the gravy packets according to package directions, add to the pan, and simmer until thickened and the turkey is heated through.
11. To serve, ladle turkey gravy over each stuffed potato and finish with a spoonful of cranberry sauce. Optionally sprinkle French fried onions on top for extra crunch.