Baked Philly Cheesesteak Potato Skins


I’m not one to order philly-cheesesteak sandwiches but for some reason these sounded amazing! I love baked potatoes and whats not to love with a nice piece of meat! If you wanted to keep the inside of the potato, add it to the steak mixture and you’ll have twice baked potatoes. Calories don’t count on this one 😉

Yield: 4

2 Idaho Potatoes
1/4 cup sour cream (I used fat-free)
1/2 tsp salt
1/2 tsp pepper
1 tsp olive oil
1 yellow onion; chopped
1 clove of garlic; chopped
1 green or red pepper; sliced
8 ounces of boneless rib-eye steak; thinly cut into strips
8 slices of provolone cheese
2 green onions
1 Tbsp Worcestershire sauce

1. Preheat an oven to 350 degrees F. Poke washed potatoes with a fork and place in oven to bake for 1 hour.

2. Heat a large skillet with olive oil and add onions and garlic. Sauté for 3 minutes then add sliced bell peppers and sautee for another 5 minutes, stirring constantly. Stir in steak and worcestershire sauce, sprinkle with salt and pepper, and let cook until meet is no longer pink (about 6-8 minutes).

3. Cut potatoes in half and scrape out the inside (about 1/2 inch thick from the skin). Spread about 1 Tbsp of sour cream on bottom and 1 slice of provolone cheese. Fill potatoes with meat evenly with steak. Top with another slice of provolone cheese and put in oven to bake for another 10 minutes, or until cheese is melted. Once melted, top with chopped green onions.


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