A Funny Thing Happened with Pickles
My grandson once turned his nose up at pickles. He called them slimy. I told him to just try one tiny piece. He did. Now he asks for extra on his burgers. I still laugh at that.
It just goes to show you. Our taste buds can change when we least expect it. Being a little brave with food is a good thing. It makes life more fun.
Why This Recipe is a Keeper
This recipe mixes so many good things. You get a crispy potato skin. Then you get salty ham and melty cheese. The cool, creamy topping is the best part.
It matters because it is a full meal in one bite. You do not need a lot of other dishes. It is perfect for a busy weeknight. What is your favorite easy weeknight meal?
The Secret to the Perfect Potato Skin
The key is to be patient. Let the baked potatoes cool down before you scoop. If you rush, you might burn your fingers. I have done that!
Leaving a little potato inside is important too. It makes the skin sturdy. This way, it can hold all the yummy toppings without getting soggy. Fun fact: The potato skin has lots of good nutrients, like potassium.
Let’s Talk About That Topping
Oh, that creamy ranch topping. Doesn’t it smell amazing when you mix it? The sour cream and cream cheese get so fluffy. The dill pickles give it a nice little crunch.
This matters because the topping brings everything together. It is the cool to the warm, the creamy to the crispy. It is the peacemaker of the dish. Do you like your potato skins loaded or simple?
A Little Help from Your Air Fryer
If you have an air fryer, you are in luck. It makes the potato skins extra crispy. I think it is like a magic box for making things crunchy.
It is a great way to make this recipe even faster. The cheese gets all bubbly and perfect. It is a wonderful tool for a quick snack. Have you tried making potato skins in your air fryer yet?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Russet potatoes | 6 medium | |
| Vegetable oil | 2 tablespoons | |
| Kosher salt | 1 teaspoon | |
| Unsalted butter, melted | 3 tablespoons | |
| Garlic powder | ¼ teaspoon | |
| Onion powder | ¼ teaspoon | |
| Mozzarella cheese, finely shredded | 1 ½ cups (169.5 g) | divided |
| Thick-cut deli ham, diced | 1 cup (135 g) | divided |
| Cream cheese | 1 package (8 ounces) | room temperature |
| Sour cream | ½ cup (115 g) | |
| Dry ranch seasoning | 2 tablespoons | |
| Green onions, diced | 1 tablespoon | |
| Dill pickles, diced | 1 cup | divided |
Ham and Pickle Potato Skins: A Fun Kitchen Project
Hello, my dear! Let’s make something fun today. These potato skins are a real treat. They remind me of my grandson, Leo.
He always asks for them when he visits. The mix of salty ham and tangy pickle is just perfect. It makes my heart happy to see him enjoy them. I think you will love them, too.
Ingredients
- 6 medium russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt, plus more for sprinkling
- 4 tablespoons butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded cheddar cheese
- 1 cup cooked ham, finely chopped
- 1/2 cup dill pickles, finely diced
- 4 ounces cream cheese, softened
- 2 tablespoons sour cream
- 1 tablespoon fresh chives, chopped
Instructions
Step 1: First, we need to bake our potatoes. Wash them well and prick them with a fork. This lets the steam out so they don’t get too excited in the oven. Rub them with a little oil and salt. This makes the skins so nice and crispy later on.
Step 2: Once they are baked, let them cool down. You must be patient here. (My hard-learned tip: If you scoop them while too hot, you will dance around the kitchen blowing on your fingers!). Then, we cut them in half and scoop out the soft middle.
Step 3: Now, we give the empty skins a buttery bath. Mix melted butter with garlic and onion powder. Brush it all over the inside and outside. This is the secret to a golden, flavorful shell. Doesn’t that smell amazing already?
Step 4: Time for the second bake! This makes the skins wonderfully crisp. Flip them halfway through. I still laugh at that time I forgot to flip them. We had some very lopsided potato boats!
Step 5: Now for the best part—the toppings! Sprinkle on the cheese and ham. Pop them back in just until the cheese is bubbly. While they bake, mix the creamy topping. It’s so easy to stir together.
Step 6: Finally, add a dollop of the creamy topping to each hot skin. Then, finish with a generous sprinkle of diced pickles. The heat from the potato makes the cream cheese so dreamy. Are you a salty or a tangy food lover? Share below!
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 45 minutes
Yield: 12 potato skins
Category: Appetizer, Snack
Three Tasty Twists to Try
This recipe is like a good friend. It’s wonderful just as it is. But it’s also happy to change its clothes for a new occasion. Here are a few fun ideas for you.
The Picnic Perfect. Use chopped chicken instead of ham. Add a little dill to the creamy topping. It tastes like a sunny day in the park.
The Zesty Taco. Swap the ham for seasoned ground beef. Use pepper jack cheese. Top with a spoonful of fresh salsa instead of pickles. Olé!
The Garden Party. Leave out the meat entirely. Add finely chopped broccoli and cheddar cheese. It’s a great way to eat your greens.
Which one would you try first? Comment below!
Serving Your Masterpiece
These potato skins are a meal all by themselves. But I love to make a little party on the plate. A simple green salad with a light dressing is perfect. It cuts through the richness beautifully.
For a heartier meal, serve them with a bowl of tomato soup. Dipping a crispy skin into soup is pure comfort. It reminds me of rainy afternoons with a good book.
What should we drink? A crisp apple cider is lovely. For the grown-ups, a cold lager beer is a classic pairing. The bubbles are so refreshing. Which would you choose tonight?
Keeping Your Potato Skins Tasty Later
Let’s talk about storing these tasty bites. Cool them completely first. Then, place them in an airtight container in the fridge. They will stay good for up to three days.
You can freeze them too. I freeze the baked skins before adding the cold topping. Wrap each one tightly. They will last for a month in the freezer.
Reheating is simple. Use your oven or air fryer to keep them crispy. The microwave makes them soft. I learned that the hard way with a sad, soggy skin!
Batch cooking saves you time on a busy night. It also means a yummy snack is always ready. This matters for happy, stress-free meals. Have you ever tried storing it this way? Share below!
Fixing Common Potato Skin Problems
Sometimes, the potato skin tears when you scoop. Do not worry. Just leave a little more potato inside. It will patch the hole right up.
If your skins are not crispy, your oven was not hot enough. Make sure it is fully preheated. I remember serving soft skins once. My grandson still teases me about it!
A crispy skin makes the whole experience better. It holds the toppings nicely. Getting it right builds your cooking confidence.
Is your cream cheese topping lumpy? Let it sit out first. Room temperature cream cheese mixes smoothly. This matters for a creamy, delicious bite every time. Which of these problems have you run into before?
Your Quick Potato Skin Questions
Q: Is this recipe gluten-free? A: Check your ranch seasoning. Some brands contain gluten. Find a gluten-free one to be safe.
Q: Can I make them ahead? A: Yes. Prep the skins and filling separately. Assemble and bake right before you eat.
Q: What is a good ham swap? A: Try cooked, crumbled bacon. Or use chopped chicken for a different flavor.
Q: Can I double the recipe? A: Absolutely. Just use two baking sheets. You might need to bake them a bit longer.
Q: Any optional tips? A: A tiny sprinkle of paprika adds pretty color. Fun fact: Paprika comes from dried peppers! Which tip will you try first?
From My Kitchen to Yours
I hope you love these ham and pickle potato skins. They are a fun twist on a classic. My family requests them for every game night.
I would love to see your creations. Your photos always make my day. Share your cooking adventure with everyone. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Grace Ellington.
Ham and Pickle Potato Skins Recipe
Description
A savory and tangy appetizer featuring crispy potato skins filled with ham, melted mozzarella, and topped with a creamy ranch and pickle spread.
Ingredients
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
Instructions
- Preheat the oven to 350°F. Line a baking sheet with aluminum foil. Set aside.
- Wash the potatoes. Then, prick each side of the potatoes 1-2 times with a fork.
- Coat each potato with oil and kosher salt. Place onto the lined baking sheet. Bake for 1 hour or until potatoes are fork-tender.
- Remove from oven and let rest until they are cool enough to handle.
- Increase the oven temperature to 450°F.
- Using a sharp knife, cut the potatoes in half lengthwise.
- Using a spoon, scoop out the inside of each potato, leaving about ¼-inch of the skin covered. (The insides of the potatoes will not be used.)
- In a small bowl, combine the melted butter, garlic powder, and onion powder.
- Brush the butter mixture over the insides and outsides of the potato halves. Transfer the skins to the foil-lined baking sheet and return to the oven to bake for 10 minutes. Flip them and bake for an additional 10 minutes.
- Top each potato skin evenly with shredded mozzarella cheese and diced ham. Bake for an additional 5 minutes, or until the cheese is melted.
- While the potatoes are baking, prepare the topping. In a medium bowl add the cream cheese, sour cream, ranch seasoning, and green onions. Mix together until well combined. Set aside.
- Top the baked potato skins with a dollop of the topping and diced pickles.
- Serve.
Bake potatoes using an air fryer baked potatoes recipe.
Cut potatoes in half lengthwise and scoop out insides.
Brush potato skins with garlic onion butter and place back into the basket of your air fryer.
Air fry the skins at 400°F for 8 minutes, flipping them halfway through, or until they reach your desired crispiness.
Top the skins with mozzarella cheese and diced ham. Place back into the basket of your air fryer and cook for 2-3 minutes (still at 400°F), or until the cheese is melted.
Top the potato skins with a dollop of the topping and diced dill pickles. Serve.
Notes
- The insides of the potatoes can be saved for another use, such as mashed potatoes or potato soup.
