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Cuban Sandwich Potato Skins Recipe
Ash Tyrrell

Cuban Sandwich Potato Skins Recipe

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.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.