Cubano Potato Skins
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 12 potato skins
- 12 potato skin shells (see note for recipe)
- 1 1/2 cups leftover cooked ham diced or shredded
- 12 slices Swiss cheese (I use deli slices, approximately 1 ounce each)
- 24 rounds pickles
- 1/4 cup mustard (mustard of choice, I use dijon)
- 1/4 cup mayonnaise
Cook the potato skin shells if they are not done already (link to recipe in notes). I like to make the potato skin shells in advance for ease.
Preheat oven to 350F.
Place the potato skins on a baking sheet lined with a silicone mat or tin foil.
Cut the slices of cheese in half. Place one cheese half in the bottom of each potato skin shell. If the cheese is too large and not falling into the bottom, try cutting it into pieces first.
Place your ham into each potato skin shell on top of the cheese.
Lay two pickles on top of the ham on each potato skin, and then top with the other half of a cheese slice.
Bake at 350F until the cheese is melted, approximately 10-14 minutes.
While the potatoes are baking, make the mustard sauce by mixing the mayonnaise and mustard together. Adjust the ratio with more or less of each to your preference. For a spicy sauce, add some hot sauce or ground cayenne pepper.
Remove the potato skins from the oven when the cheese is melted. Serve immediately with the mustard sauce.
Learn how to make your own potato skin shells here! They can be made in advance and stored in the refrigerator. The longer baking time is to account for making the potato skin shells themselves if you have not done so already.
Leftover ham is perfect for this recipe. You can also cook ham specifically for these potato skins if desired, or use deli meat. A traditional Cubano also uses pork in addition to the ham, so using a mixture of pork and ham or all pork will work as well.