Cheesesteak Potato Skins

Cheesesteak Potato Skins

6-8 Yukon gold potatoes, spray with duck fat,  season with our 50/50 Salt and Pepper, wrap in aluminum foil, and cook on the smoker at 400o for 40min. (you can cook them in the oven if you are not using a smoker) After cooking remove potatoes and let cool enough to handle. Unwrap, cut in half and scoop out the middle making sure to leave some potato. (You can use the potato guts to make a loaded mashed potato, just add bacon, cheese, and sour cream.) Place scooped out potato halves on a cooking tray. 

Philly cheesesteak

After the potatoes are finished keep the smoker at 400o. Spray your cast-iron skillet with duck fat and place it on the smoker to pre-heat. After the skillet has come to temp add your shaved ribeye and cook. Remember, it doesn’t have to be well-done, a slight pink is ok. Add your mushrooms. Once finished pull to assemble.


Take your potato half and add a slice(the whole or half depending on how much cheese you want) of provolone cheese, Philly cheesesteak mixture, top with another piece of cheese. Place back on the smoker to melt the cheese, then garnish with bacon pieces and green onion. A drizzle of your choice of sauce is a great finisher. Sorta White is our favorite.


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