Cuban Sandwich Potato Skins
Cuban Sandwich Potato Skins are one of our favorite winter appetizers. I start this appetizer by baking potatoes. Then I fill them with ham and cheese and bake them some more. Finally, I top them with sour cream, scallions, pickles and yellow mustard. Basically, these skins have all the flavors of a Cuban sandwich combined with crispy potato skins. We like this appetizer for several reasons. First of all, I like that these potato skins can be made ahead of time. They reheat great in the oven. Secondly, I like that this dish is fairly inexpensive to prepare. I already had most of the ingredients, which helped keep the cost down. And, lastly, we all love the great flavor in this dish.
The Equipment I Used
- A Large Sheet Pan- This is all you’ll need to make this recipe.
The Ingredients Needed for Cuban Sandwich Potato Skins
- Potatoes- Use Idaho russet potatoes. Scrub the skins really well.
- Cheese- You’ll need shredded Swiss cheese.
- Ham- I used Applegate Farms sliced ham. For extra fun, use tiny cookie cutters to cut out fun ham shapes.
- Scallions- These add so much fresh flavor to this dish.
- Roasted Pork- Since Cuban sandwiches usually contain sliced roasted pork, feel free to add it. I decided to omit it.
- Pickles- Dill pickles are appropriate for the Cuban sandwich theme.
- Mustard- Yellow mustard is appropriate for the Cuban sandwich theme.
How I Made my Potato Skins
- First, I baked my potatoes. Be sure to bake them until they are tender when pierced with a fork.
- Next, I brushed the potatoes all over with butter and baked them until crispy.
- Then, I added the ham and cheese and baked them some more.
- Finally, I let everyone add their own pickles, mustard, scallions, and sour cream.
- I used the leftover potato flesh to make potato hash.
If you like potato skins, you need to try these cheesy and delicious Cuban Sandwich Potato Skins.
Cuban Sandwich Potato Skins
Ingredients
- 8 large russet Idaho potatoes, scrubbed clean
- 4 tbsp. unsalted butter, melted
- 1 cup sliced ham, cut in half inch pieces
- 1 cup chopped roasted pork (optional)
- 2 cups Swiss cheese, shredded
- 1 cup sliced scallions
- 1 cup sour cream
- 1 cup dill pickle slices
- ½ cup yellow mustard
Instructions
- Preheat the oven to 425 degrees. Place the potatoes on a baking sheet and bake them until they are tender when pierced with a fork. This will take from an hour to an hour and 15 minutes, depending on the size of your potatoes. Let the potatoes cool and then cut the potatoes in half vertically. Scoop out most of the flesh, leaving about a half inch of it close to the skin.
- Brush the skins all over, inside and out, with the melted butter. Bake them face side up on the baking sheet at 425 degrees for 15 minutes. Add some ham and cheese (and the optional pork) to each skin and bake until the cheese melts, about 5 minutes.
- Top each skin with some pickles, mustard, scallions, and sour cream.
