I love recipes that can have multiple purposes. These Philly Cheesesteak Potato Skins can be served as an appetizer or as a meal!
I used to eat sandwiches often before going gluten free, so sometimes I miss eating them. While I typically ate cold sandwiches, living in San Diego, sometimes I’d enjoy a hot Philly Cheesesteak Sandwich.
I was having a craving for one, so I decided to use potatoes instead of bread. There’s just something so yummy about potato skins sometimes!
The recipe turned out delicious, so I wanted to share it with you. I made it with onions only, no bell peppers, this time (Kaylee hates the skin of bell peppers and I didn’t want to peel them!). However, you can feel free to add bell peppers to the mix to get the true Philly Cheesesteak feel.
I love this recipe because it’s super versatile. You can serve them as appetizers or they can make an entire meal, especially if you add bell peppers.
I hope you and your family enjoys this recipe as much as mine does!
Philly Cheesesteak Potato Skins Recipe
Philly Cheesesteak Potato Skins
- 10 medium russet potatoes
- Green onions thinly sliced
- 8 ounces button or crimini mushrooms chopped
- 1 large organic onion chopped
- 12 ounces roast beef lunch meat sliced thick and cubed OR 1 pound of shaved steak from the meat counter
- Worcestershire sauce
- Sea salt garlic powder and black pepper, to taste
- Provolone cheese
- Preheat your oven to 350 degrees F.
- Bake the potatoes for 45 minutes or until they're tender.
- Allow the baked potatoes to cool down enough so you can slice them in half and scoop the insides into a bowl. You won't need these, so you can save them for another recipe or meal.
- Season the potato skins with sea salt, garlic powder and black pepper.
- Layer the bottom of the empty potato skins with provolone cheese.
- Add the meat to the inside of the potato skins over the cheese.
- In a medium pan, saute the mushrooms and onions. Season with sea salt, garlic powder, black pepper and Worcestershire sauce. Cook until the mushrooms and onions are tender.
- Add sauteed mushrooms, onions to the potato skins.
- Cover the top of each stuffed potato with provolone cheese.
- Bake at 350 degrees for 15-20 minutes or until the cheese is melted and the beef is hot.
- Garnish each potato with sliced green onions while the cheese is hot.
These Philly Cheesesteak Potato Skins are a delicious option that can be eaten as an appetizer or a meal! Enjoy them and be sure to share the recipe with a friend.