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.
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.
Philly Cheese Steak Potato Skins
This Philly Cheesesteak Potato Skin recipe will not disappoint! We wanted to offer something that is remarkably delicious, quick, and easy. Here at Lane's, we think this is one of the best appetizers you will find to try. Who doesn't like Philly Cheesesteaks and who doesn't like potato skins? This seemed like a natural match made in heaven. We are confident you will appreciate us for introducing you to this super easy treat on game day. Remember, with fall approaching this recipe can be adapted into a full meal that is full of heartiness and great taste.
6 Yukon Gold Potatoes Medium sized
Duck Fat spray
50/50 Salt and Pepper
1/2 tbsp Duck Fat Spray
1/2 tbsp butter
4oz mushrooms roughly chopped
1/4 tsp Coarse salt
8oz Shaved Ribeye
2 tbsp Cubano seasoning
1 tbsp Worcestershire sauce
12 slices provolone cheese cut in half
2 green onions chopped for garnish
Preheat Smoker to 400 degrees.
Wash and dry potatoes. Place on a baking sheet and spray with Duck Fat and sprinkle on salt/pepper. Rub potatoes making sure skins are covered. Wrap each potato is a small square of aluminum foil.
Place on smoker and cook until just fork tender (20-30 minutes).Remove and let cool.
When cool enough to handle, unwrap and cut potatoes in half, scoop out the insides, leaving a small amount of potato flesh along the edge.
Coat medium sized cast iron skillet with Duck Fat spray.
Add butter in to skillet over medium heat.
Add mushrooms and salt. Cook, stirring frequently for approximately 3-5 minutes.
Add shaved meat, Cubano seasoning, and Worcestershire sauce and continue cooking for another 1-2 minutes. Remove from heat.
Place hollowed out potatoes back on the baking sheet and fill the bottoms with half of the cheese. Evenly divide the meat and mushroom mixture amongst the 12 potato skins.
Top with remaining cheese.Broil just until cheese melts. Remove from smoker, sprinkle with green onions and serve immediately.
Remember, if you are NOT using a smoker you can bake your potatoes in the oven.
If you don't have a cast iron skillet you can use the skillet of your choice.
Not into the Duck Fat Spray? You can use olive oil for the potatoes and in the skillet.
If you are not sure about thinly slicing your meat you can always ask your butcher to slice it or shave it for you. Also, you can find shaved meat in your local grocery.
You can use other toppings along with the greens onions. We LOVE bacon so, we topped ours with bacon and drizzled our Sorta White sauce over the skins for a delicious, mouth watering appetizer.