Philly Cheesesteak Potato Skins

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Philly Cheesesteak Potato Skins
Philly Cheesesteak Potato Skins
4 small Yukon Gold potatoes (about 1½ lbs.)
1 cup coarsely chopped mushrooms
1/2 tbsp. olive oil
4 oz. very thinly sliced roast beef, torn into bite-size pieces
1 tsp. McCormick Steakhouse Seasoning (or other barbecue spice blend)
4 slices provolone cheese, divided
1/4 cup sliced green onions

Prep: 15 minutes, Cook: about 15 minutes, Serves: 4

1. Cut potatoes in half and place cut side down in a large shallow microwave-safe dish with 1/4 cup water; cover and cook on HIGH for 10 minutes or until soft when pierced with a fork.

2. Let cool slightly, then scoop out the insides, leaving a small amount around the edges.

3. While potatoes are cooking, cook mushrooms in oil over medium heat for 5 minutes. Add beef and seasoning and cook for 1 minute more.

4. Place potatoes cut side down on a baking sheet and coat with cooking spray. Broil for 4 minutes or until lightly browned. Turn over and fill with half the cheese, tearing to fit. Add equal amounts of hot beef mixture and top with remaining cheese. Broil for 1 minute more or until cheese is melted. Sprinkle with green onions. 

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