Cheesesteak Potato Skins

If you love Philly Cheesesteaks, then this is a recipe that you won't wanna miss out on. We love that you can customize these to your own tastes and that they use our tasty Chick N' Skins. They make a great game day snack or the perfect gamer snack for a long gaming weekend.

Note: this recipe does take a bit longer than some of our others, but that is due to the baking time on the potatoes before you start the recipe. However, trust us, it's well worth it!


Ingredients
6 russet potatoes – scrubbed clean
3 tbsp extra-virgin olive oil
Kosher salt
Black pepper
1 large onion, sliced thin
2 bell peppers, sliced thin
1 ½ pounds of flank steak, sliced thin
1 tsp dried oregano
2/3 shredded provolone cheese
3 – 5 Salt & Pepper Chick N' Skins - crumbled
1 tbsp chopped parsley (garnish)

Cookware You'll Need
Baking sheet
Skillet
Large spoon

Recipe
Heat oven to 400. Pierce potatoes all over with a fork and rub with 2 tbsp olive oil. Season with salt and pepper and place on baking sheet. Bake until the skins are crispy and the potatoes inside are tender, which is about an hour. Let cook enough to handle.

While potatoes are cooking and/or cooling, make the filling. In a large skillet over about medium heat, put remaining olive oil and heat. Add in onion and peppers and cook about 5 minutes until they are soft. Add in steak and season with oregano, salt and pepper. Cook until the steak is cooked all the way through, which will only be about 5 minutes since it's sliced thinly. Remove from heat.

When potatoes are cool, cut them in half lengthwise. Scoop out the potato flesh with a spoon, leaving about a ¼ inch border of potato on the skin. Place the potato skins with the inside up back on the baking sheet. Divide the steak mix between the skins and top with provolone cheese. Bake until cheese is melty, which is around 8 – 10 minutes. Remove from oven and top with crumbled Chick N' Skin pieces. Turn oven off but return baking sheet to the heated oven for about 2 minutes so the crumbles will melt down into the cheese slightly. Remove and garnish with parsley.

Enjoy!