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
- 6 Yukon Gold potatoes small to medium
- 1 tbsp olive oil
- 1 tsp Kosher salt
- 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
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.
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.
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