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Cheesesteak Potato Skins
Cheesesteaks have never looked so good.
By Lena Abraham
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Delish editors handpick every product we feature. We may earn commission from the links on this page.
Yields:
8
Prep Time:
10 mins
Total Time:
1 hr 15 mins
There isn't a more perfect party appetizer recipe than potato skins and ones stuffed with Philly cheesesteak are even better. What should you do with all the scooped out baked potatoes? You can add them to any of these amazing potato soups...or you can fry them to make Mashed Potato Balls!
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Ingredients
- 6
russet potatoes, scrubbed clean
- 3 Tbsp.
extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
- 1
large onion, thinly sliced
- 2
bell peppers, thinly sliced
- 1 1/2 lb.
flank steak, thinly sliced
- 1 tsp.
dried oregano
- 2/3 cup
shredded provolone
- 1 Tbsp.
Freshly chopped parsley, for garnish
Directions
- Step 1Preheat oven to 400°. Pierce potatoes all over with a fork, then rub with 2 tablespoons oil and season with salt and pepper. Place potatoes on a baking sheet and bake until skin is crispy and potatoes are tender, about 1 hour. Let cool slightly until cool enough to handle.
- Step 2Meanwhile, make filling: In a large skillet over medium heat, heat remaining tablespoon oil. Add onion and peppers and cook until soft, 5 minutes. Add steak and season with oregano, salt, and pepper. Cook until steak is cooked through, 5 minutes for medium.
- Step 3When potatoes are cool enough to handle, cut them in half lengthwise. Scoop out flesh with a spoon, leaving a ¼ inch border. (Reserve scooped out middles for a different use.) Return potatoes, cut side-up, to baking sheet. Divide steak mixture evenly among potatoes, then top with provolone.
- Step 4Bake until cheese is melty, 10 minutes.
- Step 5Garnish with parsley before serving.
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