Philly Cheese Steak Potato Skins
Serving Size / Yield
- 6 medium potatoes
- 1 Tbs. oil
- 1 tsp. salt
- 1/2 Tbs. oil
- 1/2 Tbs. butter
- 4 oz. mushrooms, chopped
- 1/4 tsp. salt
- 4 oz. deli roast beef, chopped
- 1 tsp. steak seasoning
- 1 Tbs. Worcestershire sauce
- 3/4 C. shredded Cheddar cheese
Preheat the oven to 400 degrees. Wash and dry the potatoes before piercing each of the potatoes 2 to 3 times with a fork. On a baking dish drizzle the potatoes with oil and sprinkle with salt. Make sure that the whole potato skin is covered by rubbing the oil all over it. Bake the potatoes for about 20-30 minutes, or until the potatoes are cooked all the way through. Let the potatoes cool enough to handle before cutting them in half and scooping out the insides. Leave a small amount of potato flesh along the edge.
For the filling, heat the oil and butter over medium heat in a skillet. Add the chopped mushrooms and salt and cook for approximately 5 minutes, stirring often. Add the chopped roast beef, steak seasoning, and Worcestershire sauce and cook for another 1 to 2 minutes.
Put the hollowed out skins back on the baking sheet and fill the bottoms with cheese and evenly divide the mushroom and steak filling between the skins. Top with the rest of the cheese. Broil the potatoes until the cheese is melted.