1. Bake the Potatoes:
– Preheat your oven to 400°F (200°C).
– Scrub the russet potatoes under cold water and pat them dry.
– Prick each potato several times with a fork, then rub them with olive oil and sprinkle with salt.
– Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until tender when pierced with a fork.
2. Cook the Beef and Vegetables:
– In a large skillet, heat a tablespoon of olive oil over medium heat.
– Add the sliced onions and bell peppers, sautéing until they are soft and slightly caramelized, about 5-7 minutes.
– Add the minced garlic and cook for an additional minute.
– Increase the heat to medium-high and add the thinly sliced beef. Season with salt and pepper.
– Cook until the beef is browned and cooked through, about 5-7 minutes.
3. Assemble the Baked Potatoes:
– Once the potatoes are done baking, carefully remove them from the oven and let them cool slightly.
– Slice each potato lengthwise and gently fluff the insides with a fork.
– Spoon the beef and vegetable mixture generously into each potato.
4. Add the Cheese:
– Sprinkle the shredded provolone cheese over the filled potatoes.
– Return the stuffed potatoes to the oven for about 5-10 minutes, or until the cheese is melted and bubbly.
5. Garnish and Serve:
– Remove the potatoes from the oven and garnish with chopped fresh parsley.
– Serve warm and enjoy!
Prep Time: 15 minutes | Cook Time: 60 minutes | Servings: 4
Indulge in these delicious Philly Cheesesteak Baked Potatoes, a hearty twist on a classic favorite
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