Monday, May 10, 2010

Philly Cheese Steak Loaded Potato Skins Share Tags: appetizer This appetizer perfectly represents Philadelphia! It's great for entertaining, and is especially close to my heart since it's my representation of a Philly cheese steak using one of my favorite ingredients, Philadelphia Cream Cheese. Please enjoy! Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes | Servings: 10 5 small russet potatoes
8 ounce(s) of Philadelphia Original Cream Cheese
4 ounce(s) of Philadelphia Sundried Tomato & Basil Cream Cheese
3/4 pound(s) of lean beef chip steak, sliced
8 ounce(s) of Velveeta
1 large spanish onion, sliced
2 tbsp. of extra virgin olive oil
1 tsp. of salt
1 tsp. of sugar
4 green onions, sliced
Steps
Puncture sides of russet potatoes with a fork. Microwave for 10-15 minutes until fork tender. Remove and let cool.
Heat olive oil in large saute pan over medium heat. Add onion and cook for about 5 minutes until turning golden brown.
Add sugar and salt to pan and reduce heat to medium low. Cook until browned and carmelized.
Add steak to pan and increase heat to medium high. Saute until cooked, about 5 minutes.
Reduce heat to low, add Philadelphia Original Cream Cheese and Velveeta. Heat until melted.
Cut potatoes in half length wise, and scoop out insides, leaving about a 1/4 inch in from the skin. Cut each in half width wise.
Place potatoes in a greased baking dish. Fill with cheese steak mixture and place in 375 degree oven until heated through.
Remove from oven and plate. Top with Philadelphia Sundried Tomato & Basil cream cheese and green onions.