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- 4 large russet potatoes - 1 cup cooked and shredded chicken - 1 cup sliced deli ham - 1 cup Swiss cheese, freshly shredded - 1/2 cup dill pickles, sliced into thin rounds - 2 tablespoons yellow mustard - 2 tablespoons mayonnaise - Salt and freshly ground black pepper to taste - Olive oil for drizzling - Fresh cilantro, roughly chopped, for garnish You can swap the chicken for turkey if you like. Use cheddar instead of Swiss for a bolder flavor. If you want a kick, add some jalapeños to the filling. The dill pickles provide a nice crunch, but you could use sweet pickles for a different taste. 1. Preparing the potatoes for baking First, preheat your oven to 400°F (200°C). Wash the russet potatoes well. Use cold water to scrub off dirt. Then, poke several holes in each potato. This step helps steam escape while baking. 2. Making the filling mixture In a mixing bowl, combine the cooked and shredded chicken, sliced deli ham, and shredded Swiss cheese. Add sliced dill pickles, yellow mustard, and mayonnaise. Season with salt and pepper. Mix everything together until well combined. 3. Assembling the potato skins After baking, take the potatoes out and cool for 10 minutes. Cut each potato in half lengthwise. Scoop out the flesh but leave about 1/4 inch in the skin. Fill each potato skin with the Cuban sandwich mixture. Make sure to pack it in well. 1. Initial baking instructions Drizzle olive oil over the filled potato skins. Place them on a baking sheet. Bake in the oven for 10-15 minutes. This step helps the flavors meld together. 2. Final baking for cheese melting Check if the cheese is melted and bubbly. Remove the potato skins from the oven. Let them cool for a few minutes before serving. This cooling time makes them easier to handle. For the full recipe, check out the complete instructions above. To make the best Cuban sandwich potato skins, focus on two key things: crispiness and technique. - Ensuring crispy potato skins: Start with russet potatoes. They have thick skins that crisp up nicely. Bake them at 400°F (200°C) until they are soft inside. Then, after scooping, brush the insides with olive oil. This step helps achieve that golden, crunchy texture. - How to scoop out the flesh without breaking skins: After baking, let the potatoes cool for about 10 minutes. Use a spoon to scoop out the flesh, leaving about 1/4 inch of potato. This ensures the skins stay strong and hold the filling well. Now that your potato skins are ready, let's make the filling pop! - Adding spices or herbs to the filling: You can spice things up by adding smoked paprika or cayenne pepper to the meat mixture. Fresh herbs like oregano or thyme also bring fresh notes that work well with the Cuban flavors. - Suggested garnishes for enhanced taste: Once your potato skins are baked and topped with filling, consider garnishing with fresh cilantro or even sliced jalapeños. A sprinkle of lime juice can add a tangy kick that complements the rich flavors beautifully. {{image_4}} You can switch up the cheese or meats in this recipe. For instance, try using pepper jack cheese for a spicy kick. If you want a milder flavor, go for mozzarella. You can also swap deli ham for turkey or roast beef. This keeps the dish fresh and exciting. For a vegetarian or vegan twist, use plant-based chicken or tempeh. You can replace the Swiss cheese with vegan cheese. This way, everyone can enjoy these tasty potato skins without missing out. Potato skins can travel the world with just a few tweaks. A Mediterranean version can include feta cheese and olives. The salty feta pairs well with the soft potato. Add a sprinkle of oregano for a nice touch. Another fun option is a BBQ chicken variation. Use shredded BBQ chicken and cheddar cheese. This combination brings a smoky flavor that many love. Top it with green onions for a zesty finish. Each of these variations offers a new taste, making potato skins a versatile dish. To keep your Cuban Sandwich Potato Skins fresh, store them correctly. If you have leftovers, let them cool to room temperature. Place them in an airtight container. You can refrigerate the baked potato skins for up to three days. For longer storage, freeze them. Wrap each potato skin in plastic wrap and place them in a freezer-safe bag. They will last up to three months in the freezer. When ready to enjoy, thaw them in the fridge overnight before reheating. Reheating the potato skins can be tricky. You want them crispy, not soggy. The best method is to use the oven. Preheat your oven to 350°F (175°C). Place the potato skins on a baking sheet. Bake for about 10-15 minutes. This will help restore their crispiness. You can also use an air fryer for a quicker option. Set it to 350°F (175°C) and cook for 5-7 minutes. This keeps them crunchy and warm. Can I prep these potato skins in advance? Yes, you can prepare the potato skins ahead of time. Bake the potatoes and scoop them out. Store the skins in the fridge. You can make the filling too. Just mix the ingredients and keep it in a separate container. When you're ready to serve, fill the skins and bake them. What can I serve with Cuban Sandwich Potato Skins? These potato skins pair well with a fresh salad or coleslaw. You can also offer some chips or a light dip. For drinks, a cold soda or iced tea works great. These options balance the rich flavors of the skins. How to customize the flavors based on dietary preferences? To make these potato skins suit different diets, you can swap ingredients. Use turkey instead of chicken for a lighter option. For a vegetarian version, add black beans and cheese. You can also choose plant-based mayo and mustard for vegan diets. This makes it fun and easy to enjoy. What to do if the potato skins turn out soggy? If your potato skins are soggy, try baking them longer. You can also bake them at a higher temperature for a crispier texture. A quick trick is to brush the skins with olive oil before baking. This adds a nice crunch. How to avoid overcooked potatoes? To avoid overcooked potatoes, check them often while baking. Use a fork to pierce them. When they feel soft but not mushy, it's time to take them out. Each oven is different, so keep an eye on them. This way, you get perfect potato skins every time. This blog post covered everything you need for perfect potato skins. We listed ingredients, shared detailed steps, and added helpful tips. You now know how to create tasty variations and store your leftovers. Use these steps to impress friends and family with your skills. Remember, practice makes perfect, so keep trying new ideas. Enjoy making delicious potato skins!

Cuban Sandwich Potato Skins

Indulge in a twist on a classic with these Cuban Sandwich Potato Skins! Packed with shredded chicken, ham, Swiss cheese, and zesty pickles, these loaded skins are perfect for game day or a fun family meal. Follow our simple steps to create a crispy, cheesy delight that everyone will love. Click through to explore the full recipe and get ready to impress your friends and family with this tasty treat!
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Ingredients
  

4 large russet potatoes

1 cup cooked and shredded chicken

1 cup sliced deli ham

1 cup Swiss cheese, freshly shredded

1/2 cup dill pickles, sliced into thin rounds

2 tablespoons yellow mustard

2 tablespoons mayonnaise

Salt and freshly ground black pepper to taste

Olive oil for drizzling

Fresh cilantro, roughly chopped, for garnish

Instructions
 

Preheat your oven to 400°F (200°C) to prepare for baking the potatoes.

    Thoroughly scrub the russet potatoes under cold water to remove any dirt. Using a fork, poke several holes in each potato to allow steam to escape during baking.

      Position the potatoes directly on the middle rack of the preheated oven. Bake for 45-60 minutes, checking for tenderness by piercing them with a fork; they should be soft inside.

        After baking, carefully remove the potatoes from the oven and let them cool for 10 minutes. Slice each potato in half lengthwise and gently scoop out the flesh, leaving about 1/4 inch of potato in the skin to ensure the shells hold their shape.

          In a mixing bowl, combine the shredded chicken, sliced ham, Swiss cheese, dill pickles, yellow mustard, mayonnaise, and a dash of salt and pepper. Stir the mixture until all ingredients are evenly incorporated.

            Generously layer the Cuban sandwich mixture into each potato skin, ensuring they are well-filled.

              Lightly drizzle olive oil over the filled potato skins before transferring them to a baking sheet for further baking.

                Return the baking sheet to the oven and bake for an additional 10-15 minutes. The goal is to melt the cheese and create a lovely bubbly texture on top.

                  Once baked, remove the potato skins from the oven and allow them to cool for a few minutes before serving.

                    For the finishing touch, sprinkle fresh cilantro on top of each potato skin, adding a bright contrast and fresh flavor.

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

                        - Presentation Tips: Arrange the Cuban Sandwich Potato Skins on a rustic platter. Offer small bowls of extra yellow mustard and mayonnaise on the side for dipping. A sprinkle of additional chopped cilantro can elevate the dish’s appearance and flavor.