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Crispy Philly Cheesesteak Potato Skins

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Crispy potato skins loaded with thinly sliced ribeye steak, caramelized onions, green peppers, and melted provolone cheese, delivering a nostalgic and savory comfort food perfect for any occasion.

Ingredients

Scale
  • 4–5 large russet potatoes
  • 8 oz ribeye steak, thinly sliced
  • 6 oz provolone cheese, sliced or shredded
  • 1 medium onion, thinly sliced
  • 1 small green bell pepper, diced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter, softened
  • ½ cup sour cream
  • Salt and black pepper, to taste
  • 1 tsp Worcestershire sauce (optional)
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Preheat oven to 400°F (200°C). Scrub russet potatoes and prick with a fork. Rub with olive oil and sprinkle with salt. Place on a baking sheet and roast for 45-50 minutes until skins are crisp and insides tender. Let cool slightly.
  2. Cut each potato in half lengthwise. Carefully scoop out most of the flesh, leaving about ¼-inch of potato around edges to keep skins sturdy. Reserve scooped potato in a mixing bowl.
  3. In a skillet over medium heat, warm 1 tablespoon olive oil. Add sliced onions and diced green pepper; sauté until soft and caramelized, about 8-10 minutes. Add minced garlic for the last minute. Remove veggies from pan and set aside.
  4. Increase heat to medium-high and add remaining olive oil. Season thinly sliced ribeye with salt, pepper, and Worcestershire sauce. Sear steak slices quickly, about 2-3 minutes, until browned but still tender. Combine with cooked onions and peppers. Remove from heat.
  5. To reserved potato flesh, add softened butter, sour cream, salt, and pepper. Mash together until creamy with some small lumps remaining.
  6. Fill each potato skin with creamy potato mixture, then top generously with steak and veggie mixture. Pile on provolone cheese.
  7. Place loaded skins back on baking sheet and bake at 400°F (200°C) for 10-15 minutes, or until cheese is melted and bubbly. Garnish with chopped parsley before serving.

Notes

Freeze steak for 30 minutes before slicing to make thin slicing easier. For extra crispy skins, broil for 1-2 minutes after baking but watch closely to avoid burning. Can prep filling a day ahead and refrigerate. Avoid microwaving leftovers to keep skins crispy; reheat in oven at 375°F for 10 minutes.

Nutrition

Keywords: potato skins, Philly cheesesteak, ribeye steak, provolone cheese, loaded potato skins, game day snacks, comfort food

Find it online: https://emmaoven.com/crispy-philly-cheesesteak-potato-skins-recipe-5-easy-steps-to-loaded-flavor/