Ah, potato skins—the unsung heroes of appetizer land. If you’re anything like me, you’ve probably spent a weekend or two perfecting the art of the snack. This time, it’s all about the fusion of savory ham and tangy pickles tucked inside crispy potato jackets. It’s kind of like a culinary rollercoaster, and trust me, your taste buds are in for a ride.
Steps
- Preheat your oven to 350°F and line a baking sheet with aluminum foil. Wash the Russet potatoes, then pierce each side with a fork a couple of times. Rub the potatoes with vegetable oil and sprinkle with kosher salt before placing them on the prepared baking sheet. Bake for about an hour until tender, then let them cool.
- Once the potatoes are cool enough to handle, turn the oven up to 450°F. Cut each potato in half lengthwise with a sharp knife, and scoop out the flesh, leaving about a ¼-inch layer of potato lining the skin.
- In a small bowl, mix melted unsalted butter with garlic powder and onion powder. Brush this butter mixture over both the insides and outsides of the potato skins. Place them back onto the baking sheet and bake for 10 minutes, then flip and bake for another 10 minutes.
- Sprinkle shredded mozzarella cheese and diced thick-cut deli ham evenly over each potato skin. Return them to the oven for an additional 5 minutes, or until the cheese has melted.
- While the potato skins are baking, prepare the topping by combining softened cream cheese, sour cream, dry ranch seasoning, and diced green onions in a medium bowl. Stir until well blended.
- Once the cheese is melted, remove the skins from the oven and top each one with a spoonful of the cream cheese mixture and a generous amount of diced dill pickles. Serve immediately.
Ingredients
- 6 medium Russet potatoes
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 3 tablespoons unsalted butter, melted
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 ½ cups (169.5 g) mozzarella cheese, finely shredded, divided
- 1 cup (135 g) thick-cut deli ham, diced, divided
- 1 package (8 ounces) cream cheese, room temperature
- ½ cup (115 g) sour cream
- 2 tablespoons dry ranch seasoning
- 1 tablespoon green onions, diced
- 1 cup dill pickles, diced, divided
FAQ
- Can I use a different type of potato for Ham and Pickle Potato Skins?
- Absolutely! While Russet potatoes are recommended due to their thick skins, you can substitute them with Yukon gold or red potatoes for a different texture and flavor.
- What can I use instead of ham in this recipe?
- If you prefer not to use ham, you can substitute it with cooked and crumbled bacon, cooked sausage, or cooked turkey. These options will still work well with the other flavors.
- How can I store leftover Ham and Pickle Potato Skins?
- To store leftovers, allow the potato skins to cool completely before placing them in an airtight container or wrapping them in plastic wrap. They can be stored in the refrigerator for up to 2-3 days. Reheat them in the oven or air fryer for the best results.
- Can I prepare parts of this recipe in advance?
- Yes, you can prepare several components ahead of time. Bake the potatoes and store them in the refrigerator for 3-5 days. You can also dice the ham, shred the cheese, and prepare the cream cheese topping mixture in advance. Keep these ingredients separate in the refrigerator until you’re ready to assemble the potato skins.
- What can I do with the scooped-out potato filling?
- Don’t let the scooped-out potato filling go to waste! You can use it to make mashed potatoes, hashbrowns, tater tots, potato gnocchi, potato pancakes, or even rolls like Amish Cinnamon Rolls.
Tips
- Prepare in Advance: To streamline the cooking process, you can bake the potatoes ahead of time and store them in the refrigerator for up to 3-5 days. Pre-scoop the potatoes and store all components separately to allow for quick assembly when you’re ready to cook.
- Experiment with Cheese and Meat Substitutions: While mozzarella is recommended, feel free to experiment with different cheeses such as cheddar, Monterey Jack, or Colby. For the meat, thick-cut deli ham is preferred, but bacon, sausage, or turkey can be excellent alternatives.
- Don’t Waste Potato Filling: The scooped-out potato filling can be repurposed into mashed potatoes, hashbrowns, potato pancakes, or even homemade tater tots. This minimizes waste and gives you more delicious sides.
- Storing and Reheating: Once cooked, allow the potato skins to cool completely before storing them in an airtight container in the refrigerator. They can last up to 2-3 days and can be reheated effectively in an oven or air fryer for a crispy texture.
Equipment
- Air Fryer (if choosing the air fryer method)
- Baking Sheet
- Aluminum Foil
- Sharp Knife
- Basting Brush (for applying the butter mixture)
