Cubano-Inspired Stuffed Potato Skins
Prep Time
Cooking Mode
Cheese, ham, mustard, pickle – the gang’s all here. These stuffed potato skins take the hallmark fillings of a Cubano sandwich, and stuff them into a hot, crispy potato skin.
6 medium russet potatoes
¾ tsp kosher salt
¼ tsp pepper
2 ½ tbsp olive oil, divided
1 ½ cups Brandt Hot Honey Ham, diced
1 ½ cups shredded Swiss cheese
½ cup diced dill pickles
3 tbsp yellow mustard
1 tbsp unsalted butter, melted
¼ cup finely chopped parsley leaves, divided
3 thinly sliced green onions, divided (about ¼ cup)
6 medium russet potatoes
¾ tsp kosher salt
¼ tsp pepper
2 ½ tbsp olive oil, divided
1 ½ cups Brandt Hot Honey Ham, diced
1 ½ cups shredded Swiss cheese
½ cup diced dill pickles
3 tbsp yellow mustard
1 tbsp unsalted butter, melted
¼ cup finely chopped parsley leaves, divided
3 thinly sliced green onions, divided (about ¼ cup)
Directions
1 Preheat grill to medium-high heat (425°F, 220°C). Mix salt and pepper in small bowl. Prick potatoes all over with a fork. Rub potatoes with 1 tbsp (15 mL) olive oil and season with ⅓ tsp salt and pepper mix. Microwave 4 to 5 min. per side, turning halfway through cooking. Cooked potatoes should feel soft when gently squeezed and have a temperature of 210°F (99°C).
2Cool potatoes just enough to handle. Slice in half lengthwise and scoop out the flesh, leaving ¼-in. (.65 cm) shell. Brush the cut sides and edges with the remaining olive oil and season with ⅓ tsp salt and pepper mix. Place the skins, cut side up on grill grates and cook over indirect heat with the lid closed, until the moisture evaporates, 12 to 15 min. (See note)
3Meanwhile, mix the ham, Swiss cheese, dill pickles, yellow mustard, 2 tbsp (7 g) parsley and 2 tbsp (12 g) green onions with 2 cups (300g) of the diced, roasted potato flesh. Season with the remaining ⅓ tsp salt and pepper mix, set aside.
4 Grill the dried potato skins cut side down for 5 to 7 min., until crisp and lightly charred. Flip, and fill each skin evenly with the ham and cheese mixture. Close grill lid and cook 5 to 7 min., until the cheese is fully melted, the filling is heated through and light golden brown.
5 Remove potato skins from the grill and transfer to plates or a family-style platter. Lightly brush hot potato skins with the melted butter, and garnish with remaining parsley and green onion. Serve immediately.
Tips
1
No BBQ? This recipe can be made in the oven. Preheat to 425°F (220°C), and swap oven-roasting for all grilling steps.
2
Don’t own a microwave? Use your BBQ or oven to bake the potatoes. Roast potatoes in the oven or over indirect heat on your BBQ (with the lid closed), until tender and the skins are dry to the touch, 50 to 60 min.
Disclaimer
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Personal Note
Personal Note