Cheesesteak Potato Skins
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Servings: 16
Complexity: easily
Servings: 16
If you're looking for interesting appetizer ideas for your next house party, this recipe won't disappoint. Baked potato skins are served with a cheesesteak topping: slices of roast beef and fried onions, topped with a cheese sauce. You can use fresh roast beef for this appetizer or use leftover beef from last night's dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 large Russet Burbank potatoes
- ToppingFried onions with roast beef, Worcestershire sauce, and Cheez Whiz
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Cooking the dish according to the recipe:
- Pierce 4 large Russet Burbank potatoes with a fork. Bake directly on the oven rack at 350°F (175°C) until tender, about 1 hour.
- Let cool, then cut into quarters lengthwise and scoop out the flesh, leaving 0.5 cm-thick skins. Brush both sides of the skins with melted butter and season with salt and pepper. Bake, skin side up, at 450°F (230°C) until crisp, about 15 minutes. Top with cheesesteak topping and serve.
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