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Ham and Pickle Potato Skins on a sheet pan on a wooden table from overhead.
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Ham and Pickle Potato Skins

Try out these mouth-watering Ham and Pickle Potato Skins for a delicious twist on a classic appetizer. Loaded with ham, cheese, ranch, and dill pickles, they are sure to impress!
Prep Time15 minutes
Cook Time1 hour 25 minutes
Total Time1 hour 40 minutes
Course: Appetizer
Keyword: Ham and Pickle Potato Skins
Servings: 12 potato skins
Calories: 265kcal
Author: Amanda Rettke--iamhomesteader.com

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

*Air Fryer Instructions
  1. 'Bake' potatoes using my air fryer baked potatoes recipe.
  2. Cut potatoes in half lengthwise and scoop out insides.
  3. Brush potato skins with garlic onion butter and place back into the basket of your air fryer.
  4. Air fry the skins at 400°F for 8 minutes, flipping them halfway through, or until they reach your desired crispiness.
  5. 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.
  6. Top the potato skins with a dollop of the topping and diced dill pickles. Serve.
 
**Ways To Use Scooped Out Potatoes
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)!

Nutrition

Serving: 1potato skin | Calories: 265kcal