| Philly Stuffed Potato Skins |
As the Eagles spend Super Bowl Sunday wandering the "Streets of Philadelphia", you can bet that a
couple of them will stop for a Philly Cheesesteak Sandwich. Well, we've taken those classic flavors and
stuffed them into a potato skin. And what you get is a big, creamy, savory snack for the Boss's halftime
show!
Lineup:
4 medium russet potatoes, scrubbed
2 tablespoons canola oil
2 green bell peppers, diced
1 onion, diced
8 ounces sliced mushrooms
2 teaspoons grill seasoning
1 teaspoon kosher salt
½ teaspoon pepper
1 (8 ounce) package Philadelphia cream cheese, softened, cubed
2 cups shredded Monterey jack cheese
Playbook:
Preheat oven to 425.
Bake potatoes for 1 hour or until done. Remove from oven and allow to cool. Reduce oven to 350.
Heat oil in a large skillet over medium heat. Saute peppers, onions and mushrooms for 8-10 minutes,
stirring frequently until soft. Add grill seasoning and sauté another 5 minutes. Allow to cool completely.
Reserve.
When potatoes are cool enough to handle, slice each one in half lengthwise. Scoop out centers into a
medium bowl, leaving enough behind to make a firm skin. Arrange skins on a baking sheet and set
aside.
Add the peppers, onion and mushrooms to the potato in the bowl, add salt, pepper, cream cheese and
1 cup of Monterey jack and mix well. Spoon potato mixture into shells. Sprinkle tops with remaining 1
cup Monterey jack cheese. Bake for 20 minutes at 350 or until cheese is melted.
couple of them will stop for a Philly Cheesesteak Sandwich. Well, we've taken those classic flavors and
stuffed them into a potato skin. And what you get is a big, creamy, savory snack for the Boss's halftime
show!
Lineup:
4 medium russet potatoes, scrubbed
2 tablespoons canola oil
2 green bell peppers, diced
1 onion, diced
8 ounces sliced mushrooms
2 teaspoons grill seasoning
1 teaspoon kosher salt
½ teaspoon pepper
1 (8 ounce) package Philadelphia cream cheese, softened, cubed
2 cups shredded Monterey jack cheese
Playbook:
Preheat oven to 425.
Bake potatoes for 1 hour or until done. Remove from oven and allow to cool. Reduce oven to 350.
Heat oil in a large skillet over medium heat. Saute peppers, onions and mushrooms for 8-10 minutes,
stirring frequently until soft. Add grill seasoning and sauté another 5 minutes. Allow to cool completely.
Reserve.
When potatoes are cool enough to handle, slice each one in half lengthwise. Scoop out centers into a
medium bowl, leaving enough behind to make a firm skin. Arrange skins on a baking sheet and set
aside.
Add the peppers, onion and mushrooms to the potato in the bowl, add salt, pepper, cream cheese and
1 cup of Monterey jack and mix well. Spoon potato mixture into shells. Sprinkle tops with remaining 1
cup Monterey jack cheese. Bake for 20 minutes at 350 or until cheese is melted.
