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Potato skins have long been a favorite among food enthusiasts, often filled with a variety of toppings that cater to diverse palates. The combination of ham and pickles is particularly enticing, offering a unique balance of flavors that is both comforting and refreshing. The saltiness of the ham pairs beautifully with the zesty, slightly sweet notes of the pickles, while the melted cheddar cheese adds a layer of richness that ties everything together. Whether enjoyed as a snack while watching a movie or served as an appetizer at your next gathering, these potato skins are sure to leave an impression.

Ham and Pickle Potato Skins

Discover a delicious twist on a classic comfort food with our Ham and Pickle Potato Skins recipe! These crispy potato halves are generously filled with savory diced ham, zesty dill pickles, and melted cheddar cheese, creating a perfect blend of flavors. Ideal for game day gatherings or as a fun appetizer, this satisfying dish is sure to impress. Click through to get the full recipe and elevate your snacking game today!
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Ingredients
  

4 medium russet potatoes

1 cup diced cooked ham

1/2 cup dill pickles, finely chopped

1 cup shredded cheddar cheese

1/2 cup sour cream

2 tablespoons green onions, chopped

1 tablespoon olive oil

Salt and pepper to taste

Optional: 1 teaspoon garlic powder

Instructions
 

Preheat your oven to 400°F (200°C).

    Wash the russet potatoes thoroughly and pierce them several times with a fork. Rub each potato with olive oil and sprinkle with salt.

      Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a knife.

        Once the potatoes are done, remove them from the oven and let them cool for about 10 minutes until they are manageable to handle.

          Cut each potato in half lengthwise and scoop out a portion of the flesh, leaving about 1/4 inch of potato along the skin. Reserve the scooped-out potato for another use, like mashed potatoes.

            Increase the oven temperature to 425°F (220°C).

              In a mixing bowl, combine the diced ham, chopped dill pickles, shredded cheddar, and garlic powder (if using). Mix well.

                Spoon the ham and pickle mixture generously into each potato skin, pressing it down slightly to ensure it sticks.

                  Place the filled potato skins on a baking sheet and return them to the oven. Bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

                    Remove from the oven and let cool for a couple of minutes.

                      Serve topped with a dollop of sour cream and a sprinkle of chopped green onions.

                        Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 8 halves

                          - Presentation Tips: Arrange the potato skins on a serving platter, drizzling extra sour cream over the top and garnishing with additional dill pickle slices for a pop of color.