"The Uncle Phil"
12:30 PM
It's already hard to not enjoy a loaded potato skin. But when it's combined with the goodness of a Philly Cheese Steak, what could be more perfect? I've got in the habit of "naming" my food, for my "imaginary" restaurant purposes. So this dish, I am sure will be a winner. Whether you choose a plain Philly, provolone cheese or no peppers, you can't go wrong with a loaded potato skin!
Ingredients:
1 pack flank steak
4 Russet potatoes, washed and dried thoroughly
2 (1/4 stick) tablespoons butter, melted
1/2 cup sour cream
1 cup shredded sharp cheddar cheese
1/2 cup red bell pepper, sliced (optional)
1/2 cup green bell pepper, sliced (optional)
1/4 cup mushrooms (optional)
1/4 cup onions (optional)
2 tablespoons chopped fresh green onion or parsley (optional)
1 clove garlic, chopped
Salt
Pepper
Instructions:
1. Heat the oven to 400 F.
2. Prepare potatoes by piercing each with a fork a few times. Rub with salt and wrap with foil. Place potatoes in oven and bake until softened, about 50 minutes.
3. Heat oil (or butter) in a large skillet over medium heat. Combine sliced (lengthwise) red peppers, green peppers, onions, and garlic. Season with garlic and onion powder. Cook, turning occasionally, until tender, about 5-7 minutes. Remove from skillet and set aside.
4. In same skillet, cook steak. Cook time depends on personal preference. I cook the steak to medium which takes about 6-7 minutes. (Rotate during the cooking process about 1.5 minutes per side). Remove from skillet and let it rest for a few minutes before slicing. Slice steak against the grain, lengthwise.
5. Slice each potato in half, lengthwise. Using a spoon, scoop out 1/4 of the flesh of potato. Brush the insides and outside skin of potato with melted butter. Space each potato on baking sheet.
6. (Optional) Broil skins of potato (before stuffing) for additional crispness for about 2 minutes.
7. (If you skipped step 6): Fill each potato skin with cheese (bottom), peppers and onions, steak, and more cheese (top). Place in oven and cook until cheese is melted. Remove and top each with 1 teaspoon of sour cream and sprinkle with green onions (or parsley-pictured). Serve immediately.
Let me know what you think!
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