Loaded Philly Cheesesteak Baked Potato

Quick skillet steak with onions, peppers and mushrooms are loaded on top of a baked potato and topped with melted cheese – this is awesome and perfect for the meat and potato lover in your life!

Quick skillet steak with onions, peppers and mushrooms are loaded on top of a baked potato and topped with melted cheese – this is awesome and perfect for the meat and potato lover in your life!

I’ve had this idea for a while, and finally made it for dinner to test it out – start to finish this took 20 minutes and it was so good! I used a full fat provolone cheese, because I wanted the cheese to melt nice, after all this is a cheese steak and at 8 points plus for the whole meal I was able to splurge. If you want to use reduced fat, that’s totally up to you, you’ll save 1 point.

Quick skillet steak with onions, peppers and mushrooms are loaded on top of a baked potato and topped with melted cheese – this is awesome and perfect for the meat and potato lover in your life!

Can you do this with sweet potato? Of coarse you can! But I thought russet would pair perfect with the steak and just to clear up
the confusion, white potatoes aren’t all that bad for you. Potatoes are
have gotten a bad rap as a white starchy food, but when they’re not
drowning in butter or deep fried as french fries, they are actually a
healthy, low calorie, high fiber food and a good source of vitamin B6,
vitamin C, copper, potassium and manganese. They also contain a variety
of phytonutrients that have antioxidant activity so if you want to stick
with a traditional baked potato, it’s OK!

Skinny Tip: If you buy bag of russet potatoes, the potatoes are much smaller
than the ones they sell individually, they average about 5 to 6 oz each.


Loaded Philly Cheesesteak Baked Potato
Skinnytaste.com
Servings: 4 • Size: 1 potato • Points +: 8 pts • Smart Points: 9
Calories: 390 • Fat: 13 g • Protein: 26 g • Carb: 44 g • Fiber: 4 g • Sugar: 3 g
Sodium: 293 mg (without the salt) • Cholesterol: 56 mg

Ingredients:

  • 4 (5 1/2 oz) russet potato, washed and dried
  • 1/2 lb thin sliced beef round sandwich steaks
  • salt and fresh cracked pepper, to taste
  • garlic powder, to taste
  • 1/2 medium onion, sliced into long 1/4″ thick strips
  • 1/2 red bell pepper, thinly sliced into 1/4″ thick strips
  • 1/2 green bell pepper, thinly sliced into 1/4″ thick strips
  • 1/2 tsp olive oil
  • 8 oz sliced mushrooms
  • cooking spray, sprayed about 4 seconds
  • 4 slices provolone cheese

Directions:

Poke holes in the potato with a fork, then cook in the microwave using the baked potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes). If you don’t have a microwave, bake about 45 minutes at 400°F.

Meanwhile, slice beef into thin strips. Season with salt, garlic powder and fresh pepper to taste. Heat a large skillet over high heat. When the skillet is very hot, spray with cooking spray and add half of the beef. Cook one minute, then turn steak and cook an additional 30 seconds. Set aside in a large dish.

Spray the skillet again and when it gets hot add the remaining steak, cooking one minute, then turning and cooking 30 seconds more. Add remaining steak to the dish.

Return skillet to heat and spray once again with cooking spray; add onions and peppers and season with salt and pepper. Cook one minute, then turn and cook an additional 1 to 2 minutes or until onions are golden. Set aside with steak.

Lower heat to medium and add 1/2 tsp olive oil to the skillet, add mushrooms, salt and pepper and lightly spray the top of the mushrooms with cooking spray. Cook 1 1/2 minutes, then turn mushrooms and cook another minute and a half. Add to dish with steak and onions and stir to combine.

Split the potato in half lengthwise down the middle as I did in the photo then divide the steak and vegetables evenly over each potato and top each with a slice of provolone. Place under the broiler to melt the cheese, careful not to burn.