PHILLY POTATO SKINS CHEESESTEAK
Level : Easy
Serving : 8 portions
Time : 1 hour
- 6 potatoes
- 350 g of fondue meat
- 225 g of sliced mushrooms
- 1 green bell pepper cut in small cubes
- 1 cup of Firebarns Steak BBQ sauce
- 6 slices of provolone cheese
- 2 tbsp of Montreal steak spices
- Olive oil for cooking
- Chives to serve
Wrap potatoes individually in foil and bake at 400°F for about 1 hour or until cooked through.
In a large skillet, sauté mushrooms, bell bell pepper and meat for a few minutes or until meat is browned. Add Montreal Steak Spice and BBQ Steak Sauce and simmer over low heat for a few minutes.
Cut the potatoes in half lengthwise and hollow out the center with a spoon, leaving about 1cm of potato flesh.
Place the potato skins on a baking sheet and top with the meat mixture. Add provolone cheese on top and broil for about 1 minute.
Sprinkle with chopped chives before serving.