Ham and Cheese Potato Skins

I am in love with potato skins. I really am. I think most people are as well. There is something to be said about them, and that is just plain awesome. There is also something to be said about a simple ham and cheese combination. To me, the ham and cheese sandwich is almost up there as the classic peanut butter and jelly combination. It’s that salty cheesiness that is just a perfect bite.

So with that thought in mind, I decided to come up with these ham and cheese potato skins last week. I wanted to have some tailgating football food during the Green Bay Packers game. Yes, I am from Wisconsin, and I love the Packers. Enough said.

Ham and Cheese Potato Skins Recipe

Let’s get started.

Ingredients:

  • 3 whole Russet potatoes
  • 1 1/2 tbsp unsalted butter
  • 1 pinch of salt
  • 1 pinch of cracked black pepper
  • 1 cup of thick cut ham, cut into bite sized cubes
  • 2 cups of Colby jack cheese, shredded

Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.

Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.

Continue this cutting process with the rest of the potatoes. You should then have 10 skins. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.

Next, melt your butter in the microwave. Get your broiler heated to high.

Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.

How to make potato skins

Once the edges and interior are a bit crisp, and golden, remove them from the oven.

Add a generous amount of cheese into each potato boat.

Top with a generous amount of ham. Simply divide the ham into six sections so each potato gets enough of it.

Top with a bit more cheese.

Turn off the broiler, and put the oven to 425 degrees.

Place these back into the oven, and cook for about 5 more minutes or until the cheese is nice and bubbly.

The end result is nothing short of amazing with these ham and potato skins. These are a perfect bite any time of the day, and as a matter of fact I thought they would be even more amazing with a bit of scrambled egg mixed in before baking. That would be a great breakfast bite! Regardless, these are really simple to make and made everyone happy. Next time I will simply need to make more of them as they went too fast. Hope you enjoy.

Ham and Cheese Potato Skins
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 3 whole Russet potatoes
  • 1½ tbsp unsalted butter
  • 1 pinch of salt
  • 1 pinch of cracked black pepper
  • 1 cup of thick cut ham, cut into bite sized cubes
  • 2 cups of colby jack cheese, shredded
Instructions
  1. Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.
  2. Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.
  3. Continue this cutting process with the rest of the potatoes. You should then have 10 skins. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.
  4. Next, melt your butter in the microwave. Get your broiler heated to high.
  5. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.
  6. Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.
  7. Once the edges and interior are a bit crisp, and golden, remove them from the oven.
  8. Add a generous amount of cheese into each potato boat.
  9. Top with a generous amount of ham. Simply divide the ham into six sections so each potato gets enough of it.
  10. Top with a bit more cheese.
  11. Turn off the broiler, and put the oven to 425 degrees.
  12. Place these back into the oven, and cook for about 5 more minutes or until the cheese is nice and bubbly.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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