Thanksgiving Potato Skins

Ingredients

• 6 to 8 small to medium russet potatoes (3 to 4 lb. total)
• 1 tbsp. extra-virgin olive oil
• Kosher salt
• 1 1/2 c. leftover mashed potatoes
• 1 1/2 c. leftover turkey, chopped or shredded
• 1 1/2 c. leftover stuffing
• 1 c. grated sharp white cheddar
• 1/2 c. cranberry sauce
• Sliced chives, for serving

Instructions

1. Preheat oven to 425°. Scrub potatoes well, then gently pierce with a fork 5 to 6 times. Place on a parchment-lined baking sheet.
2. Roast potatoes until tender and a knife can be inserted without resistance, 50 to 60 minutes. Let cool on baking sheet.
3. Cut each potato in half lengthwise. Using a spoon, carefully scoop out potato flesh, leaving a 1/4" border; reserve potato flesh for another use. Using a pastry brush, lightly brush inside and outside of potato skins with oil; season with salt.
4. Reduce oven temperature to 400°. Set a wire rack in a baking sheet. Arrange potato skins skin side down on rack and roast until just beginning to crisp, 25 to 30 minutes. Let cool slightly.
5. Layer each potato skin with leftover potatoes, leftover turkey, and leftover stuffing, then top with cheese. Continue to roast until cheese is melted and filling is warmed through, about 15 minutes more.
6. Arrange potatoes on a platter. Top with cranberry sauce and chives.