Cuban Sandwich Potato Skins
I used to work at a Cuban bakery right out of high school. They were known for their potato balls and meat pies and cakes (if you live in Southern California you’ll know what place I’m talking about). They also made a killer Cuban sandwich. I would order one every once in a while during my lunch break. It would come with plantain chips that I still dream about. I tried not to do it all the time because as anyone who has ever worked at a restaurant or bakery will tell you, it’s a real struggle to have self control and not eat everything in sight all the time. I wanted to take that Cuban sandwich though and turn it into a delicious appetizer for this weekend’s big game. These Cuban Sandwich Potato Skins have all of the elements found in the classic sandwich but stuffed into a crispy potato shell. Did I mention there’s a ridiculously tasty sweet and spicy mustard dipping sauce? It’s such a great one to try this weekend, I promise!
Cuban Sandwich Potato Skins
Equipment
- Baking sheet
- Bowl
Ingredients
- 6 small to medium Russet potatoes rinsed
- 2 tablespoons olive oil
- Kosher salt and coarse black pepper
- 1 1/2 cups shredded Swiss cheese
- 8 ounces leftover or store-bought pulled pork
- 8 ounces black forest deli ham sliced
- 1/2 cup bread and butter pickle chips
Sauce:
- 1/4 cup dijon mustard
- 1/4 cup prepared yellow mustard
- 2 tablespoons white wine vinegar
- 1 large garlic clove grated
- 1 tablespoon honey
- 1/2 teaspoon cayenne pepper or chili powder
- Kosher salt and coarse black pepper
Instructions
- Preheat oven to 400°F. Place the potatoes directly onto the oven rack and bake until fork tender, about 45 minutes to 1 hour. Remove from the oven and set aside until cool enough to handle.
- Slice the potatoes in half, lengthwise, and use a spoon to scoop out most of the potato flesh. You want to leave a thick layer inside so that the potatoes aren’t flimsy and stand up to the fillings. You can save the potato insides for another recipe. Place the potato skins on a wire rack, set over a baking sheet and drizzle with oil. Season with a bit of salt and pepper and return to the oven and bake until golden brown and crispy, about 10 to 12 minutes.
- Remove from the oven and sprinkle the potatoes with half of the shredded cheese. Top each with pork, ham and pickles. Sprinkle with the remaining cheese and return to the oven once more until warmed through and the cheese has melted, about 10 to 12 minutes longer.
- To make the sauce, in a medium bowl, combine the dijon mustard, yellow mustard, vinegar, garlic, honey, cayenne, and a pinch of salt and pepper until smooth. Give it a taste and adjust accordingly, adding more salt, pepper or cayenne if needed. Serve alongside the warm potatoes for dipping. Enjoy!
