Cuban Sandwich Potato Skins Recipe
Crispy potato skins are loaded with melted Swiss cheese, pulled pork, Black Forest ham, and tangy bread-and-butter pickles, then baked to perfection. Served with a zesty homemade mustard sauce, these savory bites are perfect for parties, game nights, or a fun appetizer!
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.