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- 4 large russet potatoes - 1 cup cooked and shredded chicken - 1 cup sliced ham - 1 cup Swiss cheese, shredded - 1/2 cup dill pickles, sliced - 2 tablespoons yellow mustard - 2 tablespoons mayonnaise - Salt and pepper to taste - Olive oil for drizzling - Fresh cilantro for garnish Cuban Sandwich Potato Skins are a fun twist on a classic dish. The main ingredients create a hearty base. Russet potatoes give great texture and flavor. The chicken adds protein, while the ham brings a savory taste. Swiss cheese melts beautifully, creating creamy goodness. Dill pickles add a nice crunch and tang. For extra flavor, mustard and mayonnaise bring creaminess and zest. Salt and pepper enhance the dish, while olive oil adds richness. A sprinkle of fresh cilantro makes it look great and adds freshness. This mix of ingredients makes each bite exciting. You can find the full recipe above, guiding you through the steps to create this tasty snack. - Preheat the oven to 400°F (200°C). - Scrub and poke holes in the russet potatoes. - Bake the potatoes until tender (45-60 minutes). Now, let’s get those potatoes ready! Start by washing them well. Scrubbing them helps remove dirt. Then, use a fork to poke holes. This lets steam escape while they bake. Place the potatoes right on the oven rack. Bake them until they feel soft when you poke them with a fork. This takes about 45 to 60 minutes. - Cool and cut the potatoes in half. - Scoop out the insides, leaving 1/4 inch flesh. - Mix chicken, ham, cheese, pickles, mustard, mayonnaise, salt, and pepper. Once the potatoes cool down, cut them in half lengthwise. Use a spoon to scoop out most of the insides. Make sure to leave about 1/4 inch of flesh. This keeps the skins strong. In a bowl, mix the chicken, ham, Swiss cheese, dill pickles, mustard, mayonnaise, salt, and pepper. Stir well until everything combines nicely. - Fill the potato skins with the mixture. - Drizzle with olive oil and place on a baking sheet. - Bake for an additional 10-15 minutes until cheese is melted. Next, fill each potato skin with your tasty mixture. Don’t be shy—pile it high! Drizzle a little olive oil on top. This adds flavor and helps with browning. Place the filled skins on a baking sheet. Bake them again for 10 to 15 minutes. You want the cheese to melt and bubble. The smell will drive everyone wild! Enjoy making Cuban Sandwich Potato Skins from the Full Recipe. Choosing the right potatoes is key. I always pick large russet potatoes. They have a thick skin, which holds up well. When cooking, you want to bake them until they are soft. This usually takes about 45 to 60 minutes at 400°F (200°C). To check for doneness, poke them with a fork. If it slides in easily, they are ready. For garnishing, fresh cilantro adds a nice touch. You can also drizzle extra mustard or mayonnaise on top. This gives your potato skins a pop of flavor and looks great on the plate. One big mistake is overcooking the potatoes. They can become too mushy, making them hard to scoop. Another issue is skipping the skin scooping step. You need to leave some flesh inside. This keeps the skin sturdy for filling. Lastly, be careful with filling ratios. Too much filling can cause a mess, while too little leaves them dry. Aim for a good balance for the best taste. For the full recipe, check the earlier section. {{image_2}} You can easily swap ingredients for a unique twist. Instead of chicken, use turkey or pulled pork. For the ham, consider using salami or prosciutto. If you're a cheese lover, try pepper jack or gouda for a bolder flavor. For a vegetarian option, plant-based meats work well. Look for products that mimic chicken or ham closely to keep that hearty texture. To amp up the flavor, add spices like smoked paprika or cumin. Fresh herbs, such as oregano or thyme, bring brightness. You can also mix in garlic powder or onion powder for depth. For sauces, experiment with chipotle mayo or spicy mustard to add a kick. Customize your potato skins based on what you love. Add jalapeños for heat or switch up the pickles with sweet ones for contrast. For the Full Recipe of Cuban Sandwich Potato Skins, refer to the earlier section. To keep your Cuban Sandwich Potato Skins fresh, follow these steps: - Refrigerating: Place leftover potato skins in an airtight container. They stay good for up to three days. - Freezing: For longer storage, wrap each potato skin tightly in plastic wrap, then place them in a freezer bag. They can last for up to three months. - Ideal Containers: Use glass or plastic containers with tight lids to avoid air exposure. This helps keep the skins from drying out. To reheat and maintain texture and flavor: - Oven Method: Preheat your oven to 350°F (175°C). Place the skins on a baking sheet and bake for about 15 minutes. - Microwave Method: If you’re short on time, use a microwave. Heat for about 1-2 minutes, though this may make them a bit softer. These Cuban Sandwich Potato Skins make great party snacks! Here are some ideas: - Presentation: Serve them on a large platter. Add bowls with extra mustard or mayonnaise for dipping. - Drink Pairings: They pair well with light beers or fruity cocktails like mojitos. The flavors blend perfectly. - Alternative Uses: If you have leftover filling, use it as a sandwich spread. You can also mix it into pasta or a salad for a fun twist. Cuban Sandwich Potato Skins combine classic Cuban flavors with crispy potato skins. They feature tender potato skins filled with cooked chicken, sliced ham, and melted Swiss cheese. The tangy dill pickles and zesty mustard give a nice kick. These flavors blend well to create a delicious snack that everyone will love. Yes, you can prep these potato skins ahead of time! Bake the potatoes and scoop out the insides. Store the potato skins in the fridge for up to two days. You can also mix the filling and keep it in the fridge. When you are ready to eat, fill the skins and bake them. You can freeze the filled skins too. Just make sure to wrap them well. They will last for about three months in the freezer. You can serve these potato skins with several tasty sides. Here are some ideas: - A fresh salad with lime dressing - Crispy plantain chips - Creamy avocado dip - Extra mustard or mayonnaise for dipping These options will add fun flavors to your meal. Yes, scaling this recipe is simple! Just multiply the ingredients based on how many guests you have. For example, if you want to serve 16 people, double all the ingredients. You can use more potatoes or make extra filling. This recipe works great for parties and gatherings. Don't forget to keep an eye on baking time as the number of potato skins increases. Cuban Sandwich Potato Skins are a tasty way to enjoy classic flavors. We made them using russet potatoes, chicken, ham, and Swiss cheese, while adding dill pickles for that extra crunch. Following the steps carefully ensures perfect skins every time. Remember to get creative with your ingredients and storage tips. This dish is great for gathering and can be made ahead. Enjoy sharing this fun recipe with friends and family. You will impress everyone with your cooking!

Cuban Sandwich Potato Skins

Indulge in a delicious twist on a classic with these Cuban Sandwich Potato Skins! Perfectly baked russet potatoes are stuffed with a mouthwatering mixture of shredded chicken, ham, Swiss cheese, and dill pickles, all drizzled with olive oil for added flavor. Ready in just over an hour, these savory snacks are perfect for parties or cozy nights in. Click to explore this easy recipe and impress your friends and family with an unforgettable dish!
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Ingredients
  

4 large russet potatoes

1 cup cooked and shredded chicken

1 cup sliced ham

1 cup Swiss cheese, shredded

1/2 cup dill pickles, sliced

2 tablespoons yellow mustard

2 tablespoons mayonnaise

Salt and pepper to taste

Olive oil for drizzling

Fresh cilantro, for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    Scrub the russet potatoes well and poke a few holes in each with a fork to allow steam to escape.

      Place the potatoes directly on the oven rack and bake for 45-60 minutes or until they are tender when pierced with a fork.

        Once baked, let the potatoes cool for about 10 minutes, then cut them in half lengthwise and scoop out the insides, leaving about 1/4 inch of flesh in the skin to maintain structure.

          In a bowl, mix the chicken, ham, Swiss cheese, pickles, mustard, mayonnaise, salt, and pepper until well combined.

            Fill each potato skin with the Cuban sandwich mixture generously.

              Drizzle a little olive oil over the filled potato skins, then place them back on a baking sheet.

                Return the potato skins to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

                  Remove from the oven and let cool for a couple of minutes.

                    Garnish with fresh cilantro before serving.

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

                        - Presentation Tips: Serve the Cuban Sandwich Potato Skins on a platter and drizzle some extra mustard or mayonnaise in a small bowl for dipping sauce. Adding a sprinkle of additional cilantro can enhance the visual appeal.