Let's talk about this delicious Loaded Philly Potato! It is a baked potato loaded with savory steak, melted cheese, and all your favorite toppings like grilled onions, bell peppers, and red peppers. š
Ingredients:
4 medium russet potatoes
1 pound thinly sliced steak (such as sirloin or ribeye)
1/2 cup grilled diced onions
1/2 cup grilled diced green bell peppers
1/2 cup grilled diced red bell peppers
1 cup shredded cheddar cheese
1/4 cup A1 steak sauce
2 tablespoons Worcestershire sauce
Salt and pepper, to taste
Optional Toppings:
Melted Cheese Topping
1 cup provolone , freshly shredded
1 cup cheddar , freshly shredded
4 ounces cream cheese , room temperature
Ā½ teaspoon paprika
Ā½ teaspoon garlic powder
Ā½ teaspoon onion powder
Ā½ teaspoon white pepper
1/2 teaspoon black pepper
Ā½ cup whole milk or oat milk
Instructions:
Preheat the oven to 375 degrees Farenheit.
Scrub and dry the potatoes, then poke them a few times with a fork.
Place the potatoes on a baking sheet and bake them for 45-50 minutes, or until they are tender.
Remove the potatoes from the oven and let them cool for a few minutes.
Cut the potatoes in half lengthwise and scoop out most of the potato, leaving a thin layer of potato on the skins.
In a skillet over medium-high heat, cook the steak until browned.
Grill the onions, green bell peppers, and red bell peppers until they are tender and slightly charred.
Mix the grilled vegetables with the steak and add in the A1 steak sauce, worcestershire sauce, salt, and pepper.
Spoon the mixture into the potato skins and top with shredded cheddar cheese.
Place the potatoes back on the baking sheet and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
Serve hot and enjoy!
Nutrition
Calories: 597 kcal | Carbohydrates: 49g | Protein: 35g | Fat: 29g | Cholesterol: 105mg | Sodium: 442mg | Potassium: 1485mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1469IU | Vitamin C: 92mg | Calcium: 414mg
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