CHEESESTEAK POTATO SKINS are mash-up of classic potato skins and Philly Cheesesteak Sandwiches, making them the ultimate party appetizer!
The potato skins are my favorite part of a potato. I mean, I love all of the potato, don’t get me wrong. Potatoes are their own food group in my book, so I assure you, there’s no potato discrimination around here. But the skin, mmm–mmmm…it’s the best.
I like my potatoes cooked until the skin is nice and crispy. A little rub of olive oil, a sprinkle of kosher salt, and a nice long bake in the oven make them just right. It’s always crazy to me when people eat just the insides and leave their skins on the plate to be scraped into the garbage. Inconceivable! Not only tasty but full of nutrients!
I grew up in a family of six, so on the nights when we had baked potatoes with our meal, there was bound to be some skins left on the table after everyone was done. I’d keep my eye on the plates and when I was sure they weren’t going to be eaten, I’d ask for my family’s skins if they didn’t want them. Then, I put a little butter and sour cream in them and eat them up like finger food. I’ve been a potato skin lover since I was just a kid! (And for the record, I was very well fed and not eating them out of hunger, just loooove for them.)
My adoration for potato skins definitely hasn’t faded over the years. I love to order a potato skin appetizer when we’re eating out. Here’s the thing though…did you know it’s super easy to make them at home? It totally is! It
Here’s the thing though…did you know it’s super easy to make them at home? It totally is! It takes a little time and a little bit of effort, but totally easy, I swear! You’ve got to try it! Perfect for parties, game day, or just because they are so darn good!
With a potato skin recipe like this one, you can make more or less skins to suit however many people you’re feeding and you can top them with all kinds of yummy things. The classic way stuff them is with cheddar, bacon, sour cream, and chives, which is naturally super tasty.
I decided for this recipe to do a mash-up of two of my faves: my beloved classic potato skins and cheesesteak sandwiches! Heeelllloooooo Cheesesteak Potato Skins! The combo is undeniably delicious which I already knew thanks to my Loaded Philly Cheesesteak Skillet Fries. I stopped at two, but I totally could have eaten like six of them, no lie. Make these and watch them disappear!
- 6 medium russet potatoes
- 2 Tbsps olive oil, split
- kosher salt and fresh ground black pepper
- 4 white mushrooms, sliced
- 1/2 cup onion, diced
- 1/4 cup red bell pepper, diced
- 1/4 cup green bell pepper, diced
- 3/4 lb sliced deli roast beef
- 2 Tbsps butter, melted
- 1/2 lb white American cheese, shredded
- 2 green onions, sliced (optional)
- Preheat oven to 400 degrees. Wash potatoes and thoroughly dry. Pierce potatoes several times with a sharp knife and place on a baking sheet. Using your hands, rub 1 Tbsp of olive oil over the outsides of the potatoes. Sprinkle the potatoes lightly with kosher salt. Bake in the preheated oven for 50 minutes. Remove from the oven and let cool for 10 minutes or until cool enough to handle.
- In a skillet heat the remaining 1 Tbsp of olive oil over medium-high heat. Cook the mushrooms for 3 minutes until beginning to brown. Add the onions and bell peppers to the pan and season with a pinch of salt and pepper. Cook for 3 more minutes, stirring frequently. Add the roast beef to the skillet and cook for 2-3 minutes, or until the meat is cooked to your liking.
- Slice the potatoes in half lengthwise and scoop out the flesh leaving abut 1/4 inch of the potato. Brush the inside of the potato with the melted butter, then flip face down and return to the oven for 5 minutes. Flip the skins using tongs and cook for an additional 3 minutes.
- Sprinkle a little bit of shredded cheese into each skin, fill with the meat mixture, then top with remaining shredded cheese. Return to the oven and cook for 4 minutes, or until the cheese is melted. Top with green onions, if desired.