Philly Cheesesteak Potato Skins
We love Potato Skins as an appetizer in our home on game day, and other days when we feel like celebrating or having guests over.
Last year, I shared with you my recipe for Traditional Homemade Potato Skins, so this year I thought I’d share one of the twists we use on Potato Skins.
We also like to eat Philly Cheesesteak Sliders, so sometimes I’ll just make Philly Cheesesteak Potato Skins instead.
We make each one unique, to each person’s preference, because I’m allergic to onions, so I’ll omit those from mine.
One child doesn’t like mushrooms, so I leave those off of his, and so forth.
They’re pretty easy to adjust for each person.
Also, our local supermarket has a fantastic butcher, and he frequently has shaved steak available at the meat counter.
When BIG games are coming up, it sells out fast, so if shaved steak isn’t available, I just pop over to the deli counter and get some deli roast beef sliced thick and then I chop it up.
If it comes a little rare for your taste, you can always cook it a bit before using, and don’t forget it’ll cook 20 mins on the potato before serving.
What is your favorite twist on potato skins?
Philly Cheesesteak Potato Skins Ingredients
10 Medium Baking Potatoes
Green Onions, sliced
8 oz Mushrooms, chopped
1 Large White Onion, chopped
12 oz Roast Beef lunch meat, sliced thick and cubed OR 1 lb shaved steak from the meat counter
Salt & Pepper
Bake potatoes at 350 degrees for 45 minutes or until tender.
Allow the potatoes to cool down enough that you can slice them in half and scoop out the insides. (I save mine to make Potato Soup the next day!)
Season the potatoes with salt and pepper.
Layer the bottom of the potatoes with provolone cheese.
Add the Chopped Roast Beef OR Shaved Meat to the inside of the potatoes.
In a medium saucepan, saute the mushrooms and onions.
Season with salt, pepper and Worcestershire sauce.
Cook until the mushrooms and onions are tender.
(You can also add peppers if you want, sometimes I do, sometimes I don’t, it really just depends on what my crew wants when I’m making each batch.)
Add sauteed mushrooms, onions to potatoes.
Cover the top of each potato with provolone cheese.
Bake at 350 degrees for 15-20 minutes or until cheese is melted and roast beef is hot.
Garnish each potato with green onions while the cheese is hot.
- 10 Medium Baking Potatoes
- Green Onions sliced
- 8 oz Mushrooms chopped
- 1 Large White Onion chopped
- 12 oz Roast Beef lunch meat sliced thick and cubed
- Worcestershire Sauce
- Salt & Pepper
- Provolone Cheese
Amount Per Serving: Calories: 112Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 190mgCarbohydrates: 20gFiber: 2gSugar: 2gProtein: 6g
These are a few items I find helpful in my own kitchen when preparing and serving these Philly Cheesesteak Potato Skins:
Redco Tater King Potato ScooperPorcelain 3 Tier Serving Tray – Rectangular Serving Platter – Appetizer Dessert Stand Rack, White, 12 inch Plates9 Piece Football Shape Game Day Serving Tray Set Includes Football Divided Tray, 4 Football Bowls, 4 Large Drink Beverage CupsBasketball Sports Fanatics Party Supply Bundle! Serving 16 Guests and Includes Plates, Napkins and Cups.
Don’t miss these additional delicious appetizer recipes here at When Is Dinner:
- Instant Pot Chicken Wings
- Crock Pot Cranberry Meatballs
- Chicken Bacon Ranch Poppers
- Loaded Ranch Twice Baked Potatoes
- Caesar Salad Bacon Cups
- Meatball Sliders
- Philly Cheesesteak Pizza