Friday, September 21, 2018

"Frying Friday"...Simple Meals, Side Dishes, Appetizers, Deserts, etc. For Your Family...September 21, 2018 (Cheesesteak Potato Skins)

Raider Country Does Not Own Certain Content Posted Here You May View The Disclaimer In Our SideBar Section


"Frying Fridays


(Check out our 'Tasty Tuesday' & 'Thirsty Thursday' )

Today's Suggestion:

Cheesesteak Potato Skins
There isn't a more perfect party appetizer recipe that potato skins and ones stuffed with Philly cheesesteak are even better.


YIELDS:8
PREP TIME:0 HOURS 10 MINS
TOTAL TIME:1 HOUR 15 MINS

INGREDIENTS

6 russet potatoes, scrubbed clean
3 tbsp. extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1 large onion, thinly sliced
2 bell peppers, thinly sliced
1 1/2 lb. flank steak, thinly sliced
1 tsp. dried oregano
2/3 c. shredded provolone
1 tbsp. Freshly chopped parsley, for garnish 

DIRECTIONS

Preheat oven to 400°. Pierce potatoes all over with a fork, then rub with 2 tablespoons oil and season with salt and pepper. Place potatoes on a baking sheet and bake until skin is crispy and potatoes are tender, about 1 hour. Let cool slightly until cool enough to handle.
Meanwhile, make filling: In a large skillet over medium heat, heat remaining tablespoon oil. Add onion and peppers and cook until soft, 5 minutes. Add steak and season with oregano, salt, and pepper. Cook until steak is cooked through, 5 minutes for medium.
When potatoes are cool enough to handle, cut them in half lengthwise. Scoop out flesh with a spoon, leaving a ¼ inch border. Return potatoes, cut side-up, to baking sheet. Divide steak mixture evenly among potatoes, then top with provolone.
Bake until cheese is melty, 10 minutes.
Garnish with parsley before serving.

No comments:

Post a Comment