Philly Cheese Steak Potato Skins
You're going to love these Philly Cheese Steak Potato Skins! Make it a meal or serve it up as an appetizer - everyone's favorite Philly Cheesesteak Sandwiches just got a makeover!
Servings 12 potato skins
Calories 134kcal
Ingredients
Potatoes
- 6 Yukon Gold potatoes small to medium
- 1 tbsp olive oil
- 1 tsp Kosher salt
Filling
- 1/2 tbsp olive oil
- 1/2 tbsp butter
- 4 oz mushrooms roughly chopped
- 1/4 tsp kosher salt
- 4 oz deli roast beef cut into bite-size pieces
- 1 tsp steak seasoning
- 1 tbsp Worcestershire sauce
- 6 slices provolone cheese cut into small pieces
- 2 green onions sliced
Instructions
- Preheat oven to 400 degrees.
- Wash and dry potatoes. Pierce potatoes with a fork 2-3 times.
- Place on a baking dish and drizzle with olive oil and sprinkle on salt. Rub potatoes making sure skins are covered in oil.
- Place in oven and bake until just fork tender (20-30 minutes).
- Remove and let cool.
- When cool enough to handle, scoop out the insides, leaving a small amount of potato flesh along the edge.
Filling
- Heat olive oil and butter in a medium size skillet over medium heat.
- Add mushrooms and salt. Cook, stirring frequently for approximately 5 minutes.
- Add roast beef, steak seasoning, and Worcestershire sauce and continue cooking for another 1-2 minutes.
- Place hollowed out potatoes back on the baking sheet and fill the bottoms with half of the cheese.
- Evenly divide the meat and mushroom mixture amongst the 12 potato skins.
- Top with remaining cheese.
- Broil just until cheese melts. Remove from oven, sprinkle with green onions and serve immediately.
Nutrition
Serving: 1g | Calories: 134kcal | Carbohydrates: 12g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 535mg | Potassium: 444mg | Fiber: 2g | Sugar: 1g | Vitamin A: 162IU | Vitamin C: 15mg | Calcium: 162mg | Iron: 3mg
