If you are looking to step up the flavor of classic potato skins, you really have to try these Ham and Pickle Potato Skins! Each crispy potato shell is filled with ham, cheese, ranch-flavored cream cheese with green onions, and dill pickles. You get a taste of ham, cheese, ranch, and dill pickles in each bite! And, you can make them in an air fryer. If dill pickles aren’t your thing, you might want to try my Cheeseburger Potato Skins.
Pickle Potato Skins Ingredients & Smart Substitutions
- Potatoes: I like using Russet potatoes for potato skins because their skins are thick enough to hold all of that deliciousness! Yukon gold or red potatoes would also work. The potatoes are baked in the oven before being used for the potato skins. Or, try my air fryer baked potato method to get them ‘baked’!
- Flavored Butter: The garlic onion butter is made with melted unsalted butter, garlic powder, and onion powder. It is brushed on the potato skins for even more flavor!
- Cheese: I love the melty, gooey texture of mozzarella cheese. But, you could use your favorite kind of cheese. I think Monterey Jack, cheddar cheese, or Colby would be good, too.
- Ham: Thick-cut deli ham has a more substantial texture than thin slices, so I prefer using that. If you can dice it small enough, this recipe would be great for using up leftover brown sugar-glazed ham! If you don’t want to use ham, you could substitute cooked and crumbled bacon, cooked sausage, or cooked turkey.
- Topping: The topping is a rich and creamy blend made with softened cream cheese, sour cream, dry ranch seasoning, and diced green onions.
- Pickles: We can’t have ham and pickle potato skins without the pickles! Dice up dill pickles to top off the potato skins before serving. Try adding a few pickled jalapenos for a spicy kick!
Ways To Use The Scooped Out Potatoes
Since we are making potato skins, about 70% of the potato filling is scooped out so the skins can be filled. Don’t let all those potatoes go to waste! They can be used for mashed potatoes, hashbrowns, tater tots, potato gnocchi (recipe in my Spicy Gnocchi Bread Bowls), potato pancakes, or rolls (like my Amish Cinnamon Rolls)!
Make Ahead Potato Skins: Tips For Preparing In Advance
You can get a head start on parts of this recipe to make the assembly quicker. Here are some tips:
- Bake the potatoes ahead of time. They can be stored in the refrigerator in an airtight container for 3-5 days. You can also go a step further and get the potatoes scooped out and stored in the refrigerator.
- Dice the ham, shred the cheese, and prepare the cream cheese topping mixture ahead of time. Store these components separately in the refrigerator until you are ready to assemble and bake the potato skins.
- When ready to assemble, follow the instructions as written.
How To Store Ham and Pickle Potato Skins
To store ham and pickle potato skins, first, let them cool completely. Then, keep them in an airtight container or wrapped in plastic wrap in the refrigerator. They will last up to 2-3 days. Reheat the potato skins in the oven or air fryer.
Ham and Pickle Potato Skins
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
Topping
- 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.
Video
Notes
- ‘Bake’ potatoes using my 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.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These are really good, especially if you love dill pickles! What a tasty twist on a classic appetizer.
Elizabeth
I loved these potato skins, but I am a fan of dill pickles. I think they would go over well at any party, especially with everything flavored with dill pickle these days!
Annabelle
These take a little time, but still pretty simple to make, and they would definitely be a crowd-pleaser!
Selena
These are SO good. Make sure you have enough time to make these but they are well worth the effort. Super flavorful and yummy.
