Twice-Baked Philly Cheesesteak Potato Share Take two of the best things from Philly and stuff them in a potato.. you get a savory treat that will tickle all your taste buds! Prep time: 30 minutes | Cook time: 1 hour 45 minutes | Total time: 2 hours 15 minutes | Servings: 2 2 large Idaho potatoes
4 tbsp. of olive oil
2 pinch of salt and pepper
2 ounce(s) of Philadelphia cream cheese
3 tbsp. of butter
2 tbsp. of heavy cream
1/2 medium green pepper
1 small red onion
5 sheets of chip steak
1/4 cup(s) of shredded cheddar cheese
Preheat the over to 400 degrees.
Wash and poke holes with a fork in each of the potatoes.
Place the potatoes in the middle of a large sheet of aluminum foil.
Drizzle 2 tablespoons of olive oil over each potato and season with salt and pepper.
Wrap the potatoes in the foil and place in the oven for 90 minutes or until the potatoes are soft.
After removing the potatoes from the oven, make sure they have cooled down before attempting the next step.
Carefully scrape off the top of the potato (think of it as a bath tub) and place it into a separate bowl.
Blend 2 ounces of cream cheese, 3 tablespoons of butter and 3 tablespoons of heavy cream into the bowl of scooped out potatoes, mix until creamy and set aside.
Slice the green peppers Julienne style and then chop into small pieces.
Cut the onion in half and slice into half rings.
Heat a medium pan with about 2 tablespoons of olive oil and season with salt and pepper.
Sauté peppers and onions until soft and a bit caramelized.
Take another large pan and heat until very hot. DO NOT ADD OIL. Place the sheets of chipped steak in the pan. When the meat starts to turn brown and sizzle take two spatulas and break up the meat into tiny pieces.
When fully cooked, turn down the heat put the pan on an angle. Press the meat with the spatula to get rid of excess grease and then transfer the meat to a bowl.
Clean out the pan, add the meat back to the pan with the peppers and onions, sauté for 2 minutes, and transfer the meat, peppers and onions to the mashed potatoes (from when you hollowed out the potatoes earlier).
Add the 1/4 cup of cheddar cheese and mix until well combined with a wooden spoon.
With a metal spoon scoop the mixture into the hollowed out potatoes, pressing down firmly to get a lot of the mixture in the potato.
Top the potatoes with shredded cheddar cheese and place back in the oven for 20 minutes.