Philly Cheese Steak Potato Skins

• Meat

  • 4 oz Very deli roast beef

• Produce

  • 2 Green onions
  • 4 oz Mushrooms
  • 6 Yukon gold potatoes, small to medium

• Condiments

  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1 1/4 tsp Kosher salt
  • 1 tsp Seasoning, steak

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

• Dairy

  • 1/2 tbsp Butter
  • 6 slices Provolone cheese

Found on momontimeout.com

Description

Ingredients

• 6 small to medium Yukon Gold potatoes
• 1 Tbls olive oil
• 1 tsp Kosher salt
• ½ Tbsp olive oil
• ½ Tbls butter
• 4 oz roughly chopped mushrooms
• ¼ tsp kosher salt
• 4 oz. very deli roast beef, cut into bite-size pieces
• 1 tsp steak seasoning
• 1 Tbls Worcestershire sauce
• 6 slices provolone cheese, cut into small pieces
• 2 green onions, sliced

Directions

• Preheat oven to 400 degrees.
• Wash and dry potatoes. Pierce potatoes with a fork 2-3 times.
• Place on a baking dish and drizzle with olive oil and sprinkle on salt. Rub potatoes making sure skins are covered in oil.
• Place in oven and bake until just fork tender (20-30 minutes).
• Remove and let cool.
• When cool enough to handle, scoop out the insides, leaving a small amount of potato flesh along the edge.
• Heat olive oil and butter in a medium size skillet over medium heat.
• Add mushrooms and salt. Cook, stirring frequently for approximately 5 minutes.
• Add roast beef, steak seasoning, and Worcestershire sauce and continue cooking for another 1-2 minutes.
• Place hollowed out potatoes back on the baking sheet and fill the bottoms with half of the cheese.
• Evenly divide the meat and mushroom mixture amongst the 12 potato skins.
• Top with remaining cheese.
• Broil just until cheese melts. Remove from oven, sprinkle with green onions and serve immediately.

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