Philly Cheesesteak Potato Skins | The PERFECT Game Day Snack!

Preheat the oven to 400°F (200°C).

Wash and scrub the potatoes, then pierce them with a fork several times.

Rub the potatoes with olive oil and sprinkle with salt.

Bake the potatoes in the preheated oven for 45-60 minutes until tender.

While the potatoes bake, heat a skillet over medium-high heat.

Add butter and sauté the onion and green bell pepper until softened, about 5-7 minutes.

Add minced garlic and cook for another minute until fragrant.

Season the ribeye steak with salt and black pepper, then add to the skillet.

Cook the steak until browned and cooked to your desired doneness, about 4-6 minutes.

Remove the skillet from heat and mix in cream cheese and hot sauce until well combined.

Once the potatoes are done, let them cool slightly, then cut them in half lengthwise.

Scoop out some of the flesh to create a boat for the filling.

Fill each potato skin with the steak mixture and top with provolone and cheddar cheese.

Return the filled potato skins to the oven and bake until the cheese is melted and bubbly, about 10-15 minutes.

Garnish with chopped parsley before serving.

Spice Level:

Allergens