Ham & Cheese Potato Skins
Submitted by holyincognito
Potato skins get brushed with tangy Dijon mustard, layered with ham and roasted peppers, then topped with melted Monterey Jack cheese for a quick appetizer that’s ready in 15 minutes.
YIELD
12 servingsPREP
10 minCOOK
15 minREADY
25 minThese loaded potato skins turn leftover baked potatoes into a crowd-pleasing appetizer that comes together in minutes.
A swipe of Dijon mustard adds a sharp, tangy base that cuts through the richness, then slices of ham and strips of sweet roasted peppers pile on top.
Melted Monterey Jack cheese bubbles and browns in the oven, creating stretchy, gooey goodness in every bite.
Chef Tips
- Use leftover baked potato skins or hollow out fresh potatoes and bake the skins first until crispy
- Roasted red pimientos add sweetness, while hot chili peppers bring heat (use what you prefer)
- Swap deli ham for leftover holiday ham, turkey, or even crispy bacon
- Garnish with fresh parsley and serve with sour cream for dipping
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Brush insides of potato skins with mustard.
Drain and slice peppers or pimientos.
Top with slices of ham and a few strips of pepper/pimiento.
Sprinkle with cheese.
Bake about 10 minutes on baking sheet, or until cheese is melted and bubbling.
Sprinkle with parsley if you like.
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