![- 4 large russet potatoes - 1 tablespoon olive oil - 1 cup shredded cooked ham - 1 cup pulled seasoned chicken (or shredded pork) - 1/2 cup dill pickles, sliced - 1 cup Swiss cheese, shredded - 1/4 cup yellow mustard - Fresh cilantro, for garnish Cuban sandwich potato skins blend flavor and fun. These tasty bites use classic Cuban flavors. Start with large russet potatoes. They are perfect for holding all the fillings. The olive oil helps create a crispy skin. You need shredded cooked ham and pulled chicken or pork. Both meats add great flavor and texture. Don't forget the dill pickles. They bring a nice crunch and tang. Swiss cheese melts well and ties everything together. Yellow mustard gives it that classic Cuban kick. Finally, fresh cilantro adds brightness to your dish. - Salt and pepper to taste - Options for additional toppings Season your ingredients with salt and pepper. This simple step enhances all the flavors. You can also try different toppings. For instance, add jalapeños for heat or avocado for creaminess. Each variation can make your potato skins unique. You can find the full recipe above to guide you through making these delicious bites. Start with clean potatoes. Wash 4 large russet potatoes under cold water. Use your hands to scrub away any dirt. After washing, pierce each potato several times with a fork. This helps steam escape while baking. Next, rub 1 tablespoon of olive oil over each potato. Sprinkle salt all around them. This step adds flavor and helps the skin crisp up nicely. Preheat your oven to 400°F (200°C). Place the prepared potatoes on a baking sheet. Bake them for 45-60 minutes. Check if they are tender by piercing with a fork. When done, take them out and let them cool for a bit. This makes them easier to handle later. Once the potatoes cool, cut each one in half lengthwise. Use a spoon to scoop out some flesh from the center. Leave a thin wall to hold the shape. You can save the scooped-out potato for later, like making mashed potatoes. Preheat your broiler now. Spread a thin layer of yellow mustard on the inside of each potato skin. Then, layer in the shredded cooked ham and pulled chicken or shredded pork. Add a few dill pickle slices on top. Lastly, sprinkle shredded Swiss cheese generously over everything. Place them under the broiler for about 5-7 minutes. Watch closely so they don’t burn. When the cheese is melted and bubbly, take them out. Let them cool for a minute and add fresh cilantro for a nice touch. Enjoy this fun dish! For the full recipe, check out the [Full Recipe]. Choosing the right potatoes is key. I like to use large russet potatoes. They have thick skin and a fluffy inside. This makes them perfect for holding all the tasty toppings. Look for potatoes that feel heavy for their size. Avoid those with soft spots or green patches. To get that crispy finish, follow these steps: - Wash and dry the potatoes well. - Rub them with olive oil to coat. - Sprinkle with salt for extra flavor. - Bake until soft, then scoop out the flesh carefully. Keep some for later. To make your Cuban sandwich potato skins even better, consider these extras: - Top with fresh jalapeños for a spicy kick. - Add slices of avocado for creaminess. - Mix in some sautéed onions for sweetness. For spices and herbs, I suggest: - A dash of smoked paprika for depth. - Fresh cilantro for a bright finish. - Black pepper for a bit of heat. These simple changes will make your potato skins fun and flavorful! For the full recipe, check out the [Full Recipe]. {{image_2}} You can switch up the meats in your Cuban sandwich potato skins. Instead of ham or chicken, try using turkey or beef. These meats can add a nice twist to the classic flavor. Turkey works well, as it is lean and absorbs flavors nicely. Beef brings a hearty taste that makes each bite satisfying. Just remember to use the same cooking methods for an even bake. If you prefer a meat-free dish, you have great options. You can use plant-based proteins like jackfruit, tempeh, or lentils. Jackfruit shreds like pulled pork, making it a fun choice. Tempeh adds a nutty flavor and is full of protein. Lentils can give you a hearty texture that holds up well in potato skins. Top them with cheese or a vegan alternative for creaminess. Get creative with toppings to elevate your potato skins. You can add sliced jalapeños for spice or fresh tomatoes for a burst of freshness. A drizzle of aioli or chipotle sauce can bring extra flavor. Consider adding avocado slices for creaminess. You can also sprinkle fresh herbs like chives or parsley for color and taste. The options are endless! To store leftovers properly, let the potato skins cool first. Place them in an airtight container. They can last in the fridge for up to three days. If you stack them, separate layers with parchment paper. This keeps them from sticking together. For the best taste, reheat in the oven. Set your oven to 350°F (175°C). Place the potato skins on a baking sheet. Heat them for about 10-15 minutes. This helps the cheese get melty and keeps the potatoes crispy. You can also use a microwave, but it may make the skins soft. If you do, heat in short bursts to avoid drying them out. Enjoy your Cuban Sandwich Potato Skins! For the full recipe, check earlier in the article. Making Cuban Sandwich Potato Skins takes about 1 hour and 15 minutes. Here’s how it breaks down: - Prep time: 15 minutes - Cooking time: 45-60 minutes You spend time washing, baking, and then broiling the skins to melt the cheese. Yes, you can prep these potato skins ahead of time. Here are my tips: - Bake the potatoes and scoop them out. - Store the skins in the fridge for up to 24 hours. - Assemble the toppings just before broiling to keep them fresh. This way, you save time when you’re ready to eat. Russet potatoes are the best choice for potato skins. They have a thick skin and a fluffy interior. Other good options include: - Yukon Gold: Creamy and buttery taste. - Red potatoes: Thin skin, but they stay firm. Each type offers a unique flavor and texture, so pick what you like! Yes, you can freeze these potato skins. Here’s how: - Assemble the skins without broiling. - Wrap them tightly in plastic wrap and place in a freezer bag. - They last up to 3 months in the freezer. To enjoy, thaw them overnight and broil until heated through and crispy. Cuban sandwich potato skins are a tasty and fun dish to make. We covered the main ingredients, from russet potatoes to flavorful toppings. You saw how to prep, bake, and assemble them step by step. Remember the tips for crispy skins and creative options. Whether you stick to the classic or add your twist, these skins will impress. Enjoy them fresh or save leftovers with easy storage tips. Dive into this dish and share your favorite variations. Your perfect potato skins await!](https://soyumrecipes.com/wp-content/uploads/2025/05/f489074c-0397-45f4-a58e-ecad338145b3-250x250.webp)
Cuban Sandwich Potato Skins
Satisfy your cravings with these delicious Cuban sandwich potato skins! This mouthwatering recipe combines crispy baked potatoes with savory ham, pulled chicken, dill pickles, and gooey Swiss cheese for a flavor explosion in every bite. Perfect as a snack or appetizer, these potato skins are sure to impress your family and friends. Click through to discover the full recipe and get cooking today!