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- 4 large russet potatoes - 1 tablespoon olive oil - Salt and pepper, to taste - 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 - Baking sheet - Aluminum foil - Broiler pan (optional) When I create Cuban Sandwich Potato Skins, I focus on using fresh, quality ingredients. The russet potatoes serve as the perfect base, offering a crispy skin and fluffy interior. The olive oil adds richness, while salt and pepper enhance the natural flavors. For the filling, I like to use shredded cooked ham and pulled seasoned chicken, or you can swap in shredded pork. The dill pickles bring a nice tang, and Swiss cheese melts beautifully over everything. A touch of yellow mustard adds that signature Cuban sandwich flavor. Fresh cilantro is a must for garnish; it brightens the dish and adds a pop of color. Gather these ingredients, and you're ready to make a dish everyone will love. For complete instructions on how to prepare this delight, check the Full Recipe. - Preheat the oven to 400°F (200°C). - Wash and pierce the russet potatoes. I love using russet potatoes for this recipe. Their thick skin holds up great and adds a nice crunch. Start by washing them well to remove dirt. Then, use a fork to pierce each potato several times. This lets steam escape while they bake and keeps them fluffy inside. - Season the potatoes with olive oil, salt, and pepper. - Bake the potatoes for 45-60 minutes. Next, drizzle olive oil on each potato. Rub it in well, and sprinkle on some salt and pepper. This step makes the skins crispy and flavorful. Place them on a baking sheet and pop them in the oven. Bake for 45 to 60 minutes. You want them tender enough to pierce with a fork. - Cool and scoop out the flesh from the potatoes. - Spread yellow mustard inside the skins. - Layer the fillings: ham, chicken, pickles, and Swiss cheese. - Broil for 5-7 minutes until cheese melts. Once the potatoes cool for a bit, cut them in half lengthwise. Use a spoon to scoop out the flesh, leaving a nice wall to hold the fillings. I like to save the potato flesh for mashed potatoes later. Now, spread yellow mustard inside each skin for a tangy twist. Next, layer in the shredded ham and pulled chicken or pork. Add dill pickles for crunch and then top it with Swiss cheese. Finally, put the filled potato skins under the broiler for 5 to 7 minutes. Keep an eye on them until the cheese bubbles and melts. This step brings everything together. You'll love how the flavors mix! For the full recipe, check out the details above. Enjoy this flavor-packed delight that brings a Cuban twist to a classic dish. - How to achieve crispy potato skins: Start with russet potatoes. Their thick skin crisps up nicely. Rub them with olive oil before baking. Season generously with salt. Bake at 400°F for 45-60 minutes. This creates a crispy exterior that holds the fillings well. - Best practices for melting cheese: Use shredded Swiss cheese for even melting. Broil the potato skins for 5-7 minutes after adding cheese. Keep a close eye to avoid burning. The goal is bubbly, gooey cheese that enhances the dish. - Suggestions for additional toppings: Try adding sliced jalapeños for heat. Fresh avocado or guacamole adds creaminess. You can also top with crunchy coleslaw for extra texture and flavor. - Recommended herbs and spices for seasoning: Fresh cilantro brightens the dish. Add smoked paprika for a hint of smokiness. A sprinkle of cumin can enhance the Cuban flavor profile. Experiment with fresh herbs like parsley or chives for a fresh finish. - Creative plating ideas: Serve potato skins on a vibrant platter. For a fun twist, use small individual plates. Garnish with extra dill pickle slices for color and appeal. - Side dishes that pair well with Cuban Sandwich Potato Skins: A light salad with citrus dressing complements the richness. Serve with plantain chips for crunch. A side of black beans adds protein and rounds out the meal. For a full recipe, check out the details to create these Cuban Sandwich Potato Skins and impress your friends and family! {{image_4}} You can easily swap meats in this recipe. If you want a vegetarian option, try using black beans or roasted vegetables. They add great flavor and texture. For those who prefer meat, turkey or beef also works well. Tofu is another great choice for a plant-based protein. It absorbs flavors well and adds a nice bite. Changing the cheese can really change the taste. Instead of Swiss cheese, try cheddar for a sharper flavor. Pepper jack adds some spice if you prefer a kick. You can also add hot sauce or sliced jalapeños to bring heat. Both options will elevate the dish and make it even more exciting. Loading up on veggies can enhance your potato skins. Bell peppers and onions add nice crunch and sweetness. You can also drizzle sauces or salsas on top. A tangy salsa verde or a creamy garlic sauce can add a new layer of flavor. Experiment with what you love! For the full recipe, check the detailed instructions above. To keep your leftover Cuban sandwich potato skins fresh, store them in the fridge. Let them cool to room temperature. Place them in an airtight container to avoid drying out. This keeps the flavors intact. I recommend using glass or plastic containers with tight seals. These containers help maintain taste and texture. You can freeze these potato skins for later enjoyment. If you want to freeze assembled potato skins, wrap each one tightly in plastic wrap. For unassembled skins, store them without toppings. Use freezer-safe bags or containers. When you’re ready to eat, thaw them overnight in the fridge. To reheat, bake them at 350°F (175°C) for about 15-20 minutes. This ensures they stay crispy and delicious. Cooked potato skins last about three to five days in the fridge. After this time, they may lose flavor and texture. Look for signs they have gone bad: a sour smell, a slimy texture, or discoloration. If you notice any of these signs, it’s best to toss them out. Enjoy your Cuban sandwich potato skins while they’re fresh for the best taste! A Cuban sandwich is a tasty mix of meats and cheese. It usually has: - Cuban bread - Roasted pork - Ham - Swiss cheese - Dill pickles - Yellow mustard These items create a great blend of flavors. The sandwich is pressed to make it warm and crunchy. Yes, you can prep Cuban Sandwich Potato Skins ahead. Here’s how: - Bake the potatoes and scoop out the flesh. - Store the skins in the fridge for up to a day. - Prepare your filling and keep it separate. - Assemble and broil just before serving. This way, you save time during your meal. To make these potato skins a hit at your party: - Double the recipe for larger groups. - Arrange the skins on a big platter for sharing. - Offer small plates for easy serving. - Add extra pickles on the side for fun. These tips will make your gathering lively and delicious! No broiler? No problem! Here are some ways to cook your potato skins: - Use a regular oven at a high temperature. - Bake them until the cheese melts and is bubbly. - Try a toaster oven if you have one. These methods can still give you tasty results. Many places serve Cuban Sandwich Potato Skins. Here are some suggestions: - Local Cuban restaurants often have them. - Look for gastropubs with creative appetizers. - Check out food trucks that focus on fusion dishes. These spots may surprise you with their flavors! Don't waste that potato flesh! Here are some ideas: - Make mashed potatoes with butter and cream. - Use it in potato soup for extra texture. - Mix it into breakfast hash with eggs. These options will keep your meals fun and creative. For the full recipe, check out the earlier section! In this post, we explored making Cuban Sandwich Potato Skins. You learned the ingredients, the tools you need, and the step-by-step cooking process. I shared tips for enhancing flavors and offered storage advice to keep your leftovers fresh. You can enjoy various meat and topping options. These tasty snacks are great for parties or a fun dinner. Keep experimenting to make them your own! Enjoy every bite of this delicious dish.

Cuban Sandwich Potato Skins

Satisfy your cravings with these delicious Cuban Sandwich Potato Skins! This unique twist on a classic combines crispy potato skins filled with savory ham, seasoned chicken, tangy pickles, and melted Swiss cheese. Perfect as a snack or appetizer, these easy-to-make potato skins are sure to impress your guests. Click through to explore the full recipe and enjoy a taste of Cuba right at home!
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Ingredients
  

4 large russet potatoes

1 tablespoon olive oil

Salt and pepper, to taste

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

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C) to prepare for baking the potatoes.

    Prepare the Potatoes: Wash the russet potatoes thoroughly under running water to remove any dirt. Using a fork, pierce each potato several times to allow steam to escape during baking.

      Season the Potatoes: Rub each potato evenly with olive oil to help crisp the skin. Sprinkle generously with salt to enhance flavor. Arrange the seasoned potatoes on a baking sheet.

        Bake the Potatoes: Place the baking sheet in the preheated oven and bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork.

          Cool and Scoop: Once baked, carefully remove the potatoes from the oven and let them cool for a few minutes. Once they are cool enough to handle, cut each potato in half lengthwise. Using a spoon, scoop out some of the flesh, leaving about a 1/4-inch thick wall for support. Save the scooped-out potato flesh for future recipes like mashed potatoes or potato soup!

            Preheat the Broiler: Before proceeding, preheat your broiler to give a nice finish to your potato skins.

              Spread the Mustard: On the inside of each potato skin, spread a thin layer of yellow mustard for a tangy kick.

                Layer the Fillings: Evenly distribute the shredded ham and pulled chicken (or shredded pork) into each potato skin, ensuring a hearty filling.

                  Add Pickles and Cheese: Place a few slices of dill pickles on top of the meat mixture, then generously sprinkle shredded Swiss cheese over the entire surface of the fillings.

                    Broil the Potato Skins: Carefully place the filled potato skins under the broiler. Broil for approximately 5-7 minutes, keeping a close eye on them until the cheese has melted and is bubbly. Watch closely to prevent burning!

                      Garnish and Serve: After removal from the broiler, let the potato skins cool for about a minute. Garnish with fresh cilantro for a pop of color and freshness.

                        Enjoy: Serve these warm and savor the delicious fusion of flavors inspired by a classic Cuban sandwich!

                          Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 8 halves

                            - Presentation Tips: Arrange the potato skins on a large platter for a casual shared dish, or serve them individually on small plates garnished with extra dill pickle slices for added flair.