Cuban Sandwich Potato Skins
Crispy potato skins stuffed with Swiss cheese and potatoes and topped with sour cream, scallions, dill pickles slices and yellow mustard.
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.
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