Cuban Sandwich Potato Skins Recipe | Cheesy, Savory & Crispy
Having worked at a Cuban bakery in the past, I developed a deep appreciation for the amazing flavors of a classic Cuban sandwich. I decided to take all those beloved elements—the savory pork, ham, tangy pickles, and melted Swiss—and reimagine them. That’s how I came up with these Cuban Sandwich Potato Skins Recipe.
They capture the essence of the iconic sandwich, but transform it into the perfect game-day appetizer or party snack, complete with a fantastic sweet and spicy mustard sauce for dipping, similar to how comforting recipes like the best bruschetta recipe bring classic flavors in a fun new way.
Ingredients
This recipe combines the classic components of a Cuban sandwich with the comforting base of a potato skin.
For the Potato Skins:
- 6 small to medium Russet potatoes: These are ideal for potato skins because their high starch content and thick skin result in a fluffy interior and a sturdy, crisp shell after baking.
- 2 tablespoons olive oil: Drizzling the skins with olive oil helps them get that perfect golden-brown crispiness in the oven.
- Kosher salt and coarse black pepper: Seasoning the skins themselves is a crucial step for a flavorful foundation.
For the Filling:
- 1 1/2 cups shredded Swiss cheese: Grating your own cheese from a block is best, as pre-shredded varieties often contain anti-caking agents that prevent smooth melting.
- 8 ounces leftover or store-bought pulled pork: Using pre-cooked pulled pork is a great time-saver for this recipe.
- 8 ounces sliced Black Forest ham: This type of ham adds a slightly smoky and savory depth that complements the pulled pork.
- 1/2 cup bread and butter pickle chips: These add the essential tangy and slightly sweet crunch that defines a Cuban sandwich.
For the Sauce:
- 1/4 cup Dijon mustard: Provides a sharp, tangy base for the dipping sauce.
- 1/4 cup prepared yellow mustard: Adds that classic, bright mustard flavor.
- 2 tablespoons white wine vinegar: The acidity cuts through the richness and balances the sauce.
- 1 large garlic clove, grated: Freshly grated garlic offers a more potent and aromatic flavor than pre-minced versions.
- 1 tablespoon honey: Introduces a touch of sweetness to balance the tang of the mustard and vinegar.
- 1/2 teaspoon cayenne pepper or chili powder: This gives the sauce a gentle, warming heat. Feel free to adjust to your preference.
- Kosher salt and coarse black pepper: To taste, for final seasoning adjustments.
Note: The listed ingredients will yield approximately 12 potato skins, suitable for several servings.
Variations
Feel free to customize this recipe to suit your tastes or dietary needs.
- Spice it Up: For those who enjoy more heat, add a pinch of red pepper flakes to the pulled pork or some finely diced jalapeños on top of the ham before adding the final layer of cheese.
- Different Cheeses: While Swiss is classic, Provolone or a mild cheddar would also melt beautifully and taste delicious with the other ingredients.
- Pork Alternatives: If you don’t have pulled pork, you can use shredded rotisserie chicken or even seasoned ground pork.
- Sweeter Sauce: For a sweeter dipping sauce, you can swap the honey for maple syrup, which adds a different kind of rich sweetness, especially if you enjoy comforting dishes like a Mexican chorizo cornbread casserole recipe that balance savory and sweet notes.
Cooking Time
This recipe requires a bit of time, mostly for baking the potatoes, but the hands-on steps are quick and simple.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
Equipment You Need
Having the right tools will make preparing this recipe much smoother.
- Baking sheet: Used for baking the potato skins, ensuring they cook evenly and catch any drips.
- Wire rack: Placing the potato skins on a wire rack over the baking sheet allows hot air to circulate, making them extra crispy.
- Medium bowl: Needed for mixing the ingredients for the delicious sweet and spicy mustard sauce.
How to Make Cuban Sandwich Potato Skins
This recipe breaks down into a few simple stages: baking the potatoes, preparing the skins, and assembling the final dish. It’s an easy process that yields incredibly flavorful results.
Bake the Potatoes
First, preheat your oven to 400°F. Thoroughly wash and dry the potatoes. Place them directly on the oven rack and let them bake for about 45 minutes to an hour. You’ll know they’re ready when a fork can be inserted easily into the center. Once cooked, carefully remove them from the oven and set them aside to cool down until you can handle them without burning your hands.
Prepare the Potato Skins
Once the potatoes are cool enough, slice each one in half lengthwise. Use a spoon to carefully scoop out most of the flesh, leaving about a 1/4-inch thick border of potato attached to the skin. This ensures the skins are sturdy enough to hold the fillings. You can save the scooped-out potato for another use, like mashed potatoes.
Place the hollowed-out potato skins on a wire rack set over a baking sheet, drizzle them with olive oil, and season with salt and pepper. Return them to the oven to bake for another 10 to 12 minutes, until they look golden brown and feel crispy.
Assemble and Finish
Remove the crispy potato skins from the oven. Sprinkle half of the shredded Swiss cheese evenly into the bottom of each skin. Next, layer on the pulled pork, the sliced ham, and the pickle chips.
Top everything off with the remaining shredded cheese. Place the filled potato skins back into the oven and bake for one final 10 to 12 minutes, just until the filling is heated through and the cheese on top is perfectly melted and bubbly.
Mix the Dipping Sauce
While the potato skins are in the oven for their final bake, you can prepare the sauce. In a medium bowl, combine the Dijon mustard, yellow mustard, white wine vinegar, grated garlic, and honey.
Whisk in the cayenne pepper, a pinch of salt, and some black pepper until the sauce is completely smooth. Give it a taste and adjust the seasoning if you think it needs more salt, pepper, or a little extra kick of cayenne.
Additional Tips for Making this Recipe Better
After making these a few times, I’ve picked up some small tricks that make a big difference.
- Don’t rush the cooling: I’ve learned that letting the potatoes cool significantly before scooping makes the process much cleaner. If they’re too hot, the skins are more delicate and prone to tearing. Patience really helps here.
- Save the potato insides: I always save the scooped-out potato flesh. It’s perfect for making a small batch of garlic mashed potatoes the next day or for thickening a soup.
- Toast the ham: For an extra layer of flavor, I like to briefly pan-fry the slices of ham before adding them to the potato skins. It enhances the savory, smoky notes.
- Sauce can be made ahead: I often make the mustard sauce a day in advance. The flavors meld together beautifully overnight in the refrigerator, making it even more delicious.
How to Serve Cuban Sandwich Potato Skins
These potato skins are best served hot, straight from the oven, when the cheese is gloriously melted and gooey. Arrange them on a large platter and place the bowl of sweet and spicy mustard sauce in the center for easy dipping. For a fresh and vibrant garnish, you can sprinkle some chopped fresh cilantro or parsley over the top just before serving. This adds a nice pop of color and a hint of freshness.
Nutritional Information
Here is an approximate nutritional breakdown for this recipe.
- Calories: The caloric content will vary based on the size of the potatoes and the specific ingredients used, but they are a hearty appetizer.
- Protein: A good source of protein from the pulled pork, ham, and cheese.
- Carbohydrates: Primarily from the potatoes, providing energy.
- Fat: Contains fat from the cheese, pork, and olive oil.
Make Ahead and Storage
Planning ahead or dealing with leftovers is easy with this recipe.
Make Ahead
You can bake the potatoes and scoop out the flesh a day in advance. Store the hollowed-out potato skins in an airtight container in the refrigerator. When you’re ready to serve, just proceed with filling and baking them as instructed.
Storing
If you have any leftovers, allow them to cool completely before storing them in an airtight container in the refrigerator. They will stay fresh for up to 3 days.
Reheating
For the best results, reheat the potato skins in an oven or an air fryer at 350°F for about 10-15 minutes, or until they are heated through and the skin is crispy again. Microwaving is not recommended as it will make the potato skins soft.
Why You’ll Love This Recipe
There are so many reasons to fall in love with this creative take on a classic appetizer.
- A Perfect Mashup: This recipe brilliantly combines two beloved foods: the savory, tangy flavors of a Cuban sandwich and the satisfying crunch of a classic potato skin. It’s a fun and unexpected twist that’s sure to be a crowd-pleaser.
- Great for Game Day: These are the ultimate appetizer for any gathering, especially a game day party. They are easy to eat, incredibly satisfying, and pair perfectly with the fun atmosphere.
- Amazing Dipping Sauce: The sweet and spicy mustard sauce is truly the star of the show. It perfectly complements the rich flavors of the filling and takes these potato skins to a whole new level of deliciousness.
- Customizable and Versatile: You can easily adjust the fillings based on what you have on hand or your personal preferences. It’s a forgiving recipe that invites creativity.
Cuban Sandwich Potato Skins Recipe
Ingredients
Method
- First, preheat your oven to 400°F. Thoroughly wash and dry the potatoes. Place them directly on the oven rack and let them bake for about 45 minutes to an hour. You’ll know they’re ready when a fork can be inserted easily into the center. Once cooked, carefully remove them from the oven and set them aside to cool down until you can handle them without burning your hands.
- Once the potatoes are cool enough, slice each one in half lengthwise. Use a spoon to carefully scoop out most of the flesh, leaving about a 1/4-inch thick border of potato attached to the skin. This ensures the skins are sturdy enough to hold the fillings. You can save the scooped-out potato for another use, like mashed potatoes. Place the hollowed-out potato skins on a wire rack set over a baking sheet, drizzle them with olive oil, and season with salt and pepper. Return them to the oven to bake for another 10 to 12 minutes, until they look golden brown and feel crispy.
- Remove the crispy potato skins from the oven. Sprinkle half of the shredded Swiss cheese evenly into the bottom of each skin. Next, layer on the pulled pork, the sliced ham, and the pickle chips. Top everything off with the remaining shredded cheese. Place the filled potato skins back into the oven and bake for one final 10 to 12 minutes, just until the filling is heated through and the cheese on top is perfectly melted and bubbly.
- While the potato skins are in the oven for their final bake, you can prepare the sauce. In a medium bowl, combine the Dijon mustard, yellow mustard, white wine vinegar, grated garlic, and honey. Whisk in the cayenne pepper, a pinch of salt, and some black pepper until the sauce is completely smooth. Give it a taste and adjust the seasoning if you think it needs more salt, pepper, or a little extra kick of cayenne.
Notes
- Don’t rush the cooling: I’ve learned that letting the potatoes cool significantly before scooping makes the process much cleaner. If they’re too hot, the skins are more delicate and prone to tearing. Patience really helps here.
- Save the potato insides: I always save the scooped-out potato flesh. It’s perfect for making a small batch of garlic mashed potatoes the next day or for thickening a soup.
- Toast the ham: For an extra layer of flavor, I like to briefly pan-fry the slices of ham before adding them to the potato skins. It enhances the savory, smoky notes.
- Sauce can be made ahead: I often make the mustard sauce a day in advance. The flavors meld together beautifully overnight in the refrigerator, making it even more delicious.
