Ever since I whipped up these Cuban Sandwich Potato Skins for a game day snack, I haven’t been able to stop thinking about them. Crispy potato shells packed with all the classic flavors of a Cuban sandwich? Yes, please! The tangy pickles, savory pulled pork, and gooey melted Swiss cheese hit all the right notes. And don’t even get me started on the sweet and spicy mustard dipping sauce that ties it all together.
What I love about this recipe is how impressively simple it is to make while tasting like something you’d order at a fancy gastropub. Whether it’s a lazy weekend, a special event, or just because, these potato skins are a crowd-pleaser. I promise, once you try them, they’ll become a staple in your house too.
Why You’ll Love This Recipe?
Packed With Classic Cuban Flavors
These potato skins bring all the flavors you love from a Cuban sandwich into one delightful bite. Between the pulled pork, ham, pickles, and melty cheese, you won’t even miss the bread.
Surprisingly Simple to Make
Even if you’re not a pro in the kitchen, this recipe is totally doable. With just a few steps and basic ingredients, you’ll have a snack that looks way fancier than the effort it takes to make.
Perfect for Any Occasion
Hosting a game day party? Planning a cozy night with friends? These potato skins are great hot out of the oven or served at room temperature. Everyone will rave about them either way!
Customizable for Any Dietary Needs
Don’t eat pork? Swap it for a plant-based alternative. Need gluten-free options? Done. This recipe is versatile enough to fit a variety of dietary preferences.
A Crowd-Pleaser
Whether you’re serving kids, adults, or picky eaters, everyone will find something to love about these crispy, cheesy, perfectly seasoned potato skins.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
Ingredients
- Russet potatoes
- Olive oil
- Kosher salt
- Black pepper
- Swiss cheese
- Pulled pork
- Black forest ham
- Bread and butter pickles
- Dijon mustard
- Yellow mustard
- White wine vinegar
- Garlic
- Honey
- Cayenne pepper
Variations
- Replace pulled pork with rotisserie chicken or a plant-based meat option for a twist.
- Use pepper jack cheese if you’d like a spicier kick.
- Try dill pickles for a tangier flavor.
Equipment You’ll Need:
- Sheet tray: To bake the potatoes.
- Wire rack: Keeps the potato skins crispy as they bake.
- Medium bowl: For mixing the mustard dipping sauce.
- Spoon: For scooping out the potato insides.
How to Make Cuban Sandwich Potato Skins?
Cuban sandwich potato skins are a crispy, flavorful twist on the classic Cuban sandwich, featuring ham, roasted pork, Swiss cheese, pickles, and mustard inside crispy potato shells. They make the perfect appetizer or snack for any occasion. Follow these step-by-step instructions to make delicious Cuban sandwich potato skins at home!
Bake the Potatoes 🥔
Preheat your oven to 400°F. Place the whole, clean potatoes directly onto the oven rack and bake for 45 minutes to an hour, until fork-tender. Once done, set them aside to cool enough to handle.
Scoop Out the Potatoes 🏺
Slice each potato lengthwise. With a spoon, carefully scoop out most of the flesh while leaving a sturdy layer inside to hold the fillings. Save the scooped-out potato for another recipe (mashed potatoes, perhaps?).
Crisp Them Up
Set a wire rack over a baking sheet. Lay the potato skins on the rack, drizzle with olive oil, and season with salt and black pepper. Bake for about 10 minutes until golden and crispy.
Load with Fillings 🧀
Sprinkle half the shredded Swiss cheese into the potato skins. Add pulled pork, a slice of black forest ham, and a few pickles. Top with the remaining cheese. Return the tray to the oven until the cheese is fully melted, about another 10 minutes.
Make the Dipping Sauce 🥣
While the potato skins bake, whisk together Dijon mustard, yellow mustard, vinegar, grated garlic, honey, cayenne pepper, and a dash of salt in a bowl. Taste and adjust the seasoning to suit your preference.
Serve and Enjoy 🎉
Plate the warm potato skins and serve them alongside the dipping sauce. Feel free to sprinkle a little chopped parsley for garnish. Dig in and savor!
Tips for Making the Recipe
Keep the Skins Sturdy
When scooping, don’t make the potato shells too thin. A good layer of potato will help them hold their shape under all the toppings.
Crisp, Don’t Soggy
Using a wire rack during roasting prevents soggy bottoms by allowing air to circulate underneath.
Make the Sauce Early
You can prepare the mustard sauce up to three days in advance. Store it in the fridge for easy party prep.
Leftover Hacks
The scooped-out potato flesh can be used for mashed potatoes, potato pancakes, or even a cozy potato soup.
How to Serve Cuban Sandwich Potato Skins?
For the best presentation, arrange the skins on a serving platter and offer the mustard dipping sauce on the side. If it’s a festive occasion, sprinkle some parsley or chopped chives for a splash of color. These taste amazing as-is, but a little squeeze of lime juice can brighten up the flavors even more. Pair them with a cold beer or sparkling soda for the ultimate game-day snack.
Make Ahead and Storage
Refrigeration
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, pop them in the oven for a few minutes at 375°F to bring back the crispiness.
Freezing
Freeze fully assembled potato skins (minus the dipping sauce) on a baking sheet, then transfer them to a freezer-safe bag for long-term storage. When ready to serve, bake from frozen at 400°F until heated through.
The Sauce
The mustard dipping sauce can also be stored in the fridge for up to three days in a sealed jar. Give it a quick stir before serving.
With Cuban Sandwich Potato Skins, you get the best of both worlds in one perfect bite. Whether you’re hosting friends or enjoying them solo, these are guaranteed to be a hit. Time to grab those potatoes and make some magic in the kitchen!
Cuban Sandwich Potato Skins Recipe
Ingredients
- 6 small to medium Russet potatoes rinsed
- 2 tablespoons olive oil
- Kosher salt and coarse black pepper to taste
- 1 1/2 cups shredded Swiss cheese
- 8 ounces pulled pork leftover or store-bought
- 8 ounces Black Forest deli ham sliced
- 1/2 cup bread-and-butter pickle chips
- 1/4 cup Dijon mustard
- 1/4 cup yellow mustard
- 2 tablespoons white wine vinegar
- 1 large garlic clove grated
- 1 tablespoon honey
- 1/2 to 3/4 teaspoon cayenne pepper or chili powder
- Kosher salt and coarse black pepper to taste
Instructions
- Preheat the oven to 400°F. Place the potatoes directly on the oven rack and bake for 45 minutes to 1 hour, or until fork-tender. Remove from the oven and let them cool until they are safe to handle.
- Slice each potato in half lengthwise. Use a spoon to scoop out most of the potato flesh, leaving a thick layer intact to ensure the skins remain sturdy. (Save the scooped-out potato for another use.) Place the potato skins on a wire rack set over a baking sheet. Drizzle with olive oil and season with salt and pepper. Return to the oven and bake for 10 to 12 minutes, until golden brown and crispy.
- Remove the potato skins from the oven and sprinkle half of the shredded Swiss cheese over them. Top each potato with pulled pork, ham, and pickles. Sprinkle the remaining cheese on top. Return to the oven and bake for 10 to 12 minutes, or until warmed through and the cheese is melted.
- In a medium bowl, whisk together the Dijon mustard, yellow mustard, white wine vinegar, grated garlic, honey, cayenne pepper, and a pinch of salt and black pepper. Taste and adjust seasoning, adding more salt, pepper, or cayenne if needed.
- Serve the warm, loaded potato skins with the mustard sauce on the side for dipping. Enjoy!
Notes
- Keep the Skins Sturdy: Leave a good layer of potato to prevent flimsy shells.
- Crisp, Don’t Soggy: A wire rack helps air circulate, keeping the bottoms crisp.
- Make the Sauce Early: Prep up to three days ahead and store in the fridge.
- Leftover Hacks: Use the scooped-out potato for mash, pancakes, or soup.
