{"id":56422,"date":"2025-06-20T05:53:00","date_gmt":"2025-06-20T09:53:00","guid":{"rendered":"https:\/\/lakelandgazette.info\/news\/?p=56422"},"modified":"2025-06-15T22:56:12","modified_gmt":"2025-06-16T02:56:12","slug":"philly-cheesesteak-baked-potatoes","status":"publish","type":"post","link":"https:\/\/lakelandgazette.info\/news\/2025\/06\/20\/philly-cheesesteak-baked-potatoes\/","title":{"rendered":"Philly Cheesesteak Baked Potatoes"},"content":{"rendered":"<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img data-recalc-dims=\"1\" data-dominant-color=\"635231\" data-has-transparency=\"false\" style=\"--dominant-color: #635231;\" loading=\"lazy\" decoding=\"async\" width=\"512\" height=\"640\" sizes=\"auto, (max-width: 1110px) 100vw, 1110px\" src=\"https:\/\/i0.wp.com\/lakelandgazette.info\/news\/wp-content\/uploads\/2025\/06\/506035019_701024069223024_1665011222295513347_n.webp?resize=512%2C640&#038;ssl=1\" alt=\"\" class=\"wp-image-56423 not-transparent\" srcset=\"https:\/\/i0.wp.com\/lakelandgazette.info\/news\/wp-content\/uploads\/2025\/06\/506035019_701024069223024_1665011222295513347_n.webp?w=512&amp;ssl=1 512w, https:\/\/i0.wp.com\/lakelandgazette.info\/news\/wp-content\/uploads\/2025\/06\/506035019_701024069223024_1665011222295513347_n.webp?resize=240%2C300&amp;ssl=1 240w\" \/><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\"><a><\/a>Ingredients:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4 large russet potatoes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 tablespoons olive oil<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 pound thinly sliced beef (ribeye, flank steak, or sirloin)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 green bell pepper, thinly sliced<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 small onion, thinly sliced<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 cup mushrooms, sliced (optional)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 teaspoon garlic powder<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 teaspoon onion powder<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Salt and pepper to taste<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 cup shredded provolone or mozzarella cheese<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1\/2 cup sour cream (optional, for serving)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Fresh parsley, chopped (for garnish)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Directions:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bake the Potatoes:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Preheat the oven to 400\u00b0F (200\u00b0C).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Scrub and pierce each potato with a fork. Rub with olive oil and sprinkle with salt.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Place on a baking sheet and bake for 50-60 minutes, or until tender when pierced with a fork.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Prepare the Cheesesteak Filling:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">While the potatoes are baking, heat the remaining olive oil in a skillet over medium-high heat.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add the sliced beef and cook for 4-5 minutes, until browned. Season with garlic powder, onion powder, salt, and pepper.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add the onions, bell pepper, and mushrooms (if using). Cook for another 5-7 minutes, until the vegetables are tender.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Remove from heat and set aside.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Assemble the Baked Potatoes:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Once the potatoes are done, let them cool slightly, then slice them open lengthwise and fluff the insides with a fork.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Spoon the beef and veggie mixture evenly into each potato.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sprinkle shredded cheese over the top.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Final Bake:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Return the filled potatoes to the oven and bake for 5-10 minutes, or until the cheese is melted and bubbly.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serve:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Remove from the oven and top with a dollop of sour cream and a sprinkle of fresh parsley. Serve hot.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nutritional Information:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><img loading=\"lazy\" decoding=\"async\" height=\"16\" width=\"16\" alt=\"\u23f0\" src=\"https:\/\/static.xx.fbcdn.net\/images\/emoji.php\/v9\/t34\/1\/16\/23f0.png\"> Prep Time: 15 mins | <img loading=\"lazy\" decoding=\"async\" height=\"16\" width=\"16\" alt=\"\ud83d\udd25\" src=\"https:\/\/static.xx.fbcdn.net\/images\/emoji.php\/v9\/t50\/1\/16\/1f525.png\"> Cooking Time: 1 hour | <img loading=\"lazy\" decoding=\"async\" height=\"16\" width=\"16\" alt=\"\u23f3\" src=\"https:\/\/static.xx.fbcdn.net\/images\/emoji.php\/v9\/tb7\/1\/16\/23f3.png\"> Total Time: 1 hour 15 mins<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><img loading=\"lazy\" decoding=\"async\" height=\"16\" width=\"16\" alt=\"\u26a1\" src=\"https:\/\/static.xx.fbcdn.net\/images\/emoji.php\/v9\/t5d\/1\/16\/26a1.png\"> Calories per serving: Approximately 450 | <img loading=\"lazy\" decoding=\"async\" height=\"16\" width=\"16\" alt=\"\ud83c\udf7d\ufe0f\" src=\"https:\/\/static.xx.fbcdn.net\/images\/emoji.php\/v9\/t98\/1\/16\/1f37d.png\"> Servings: 4<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 4 large russet potatoes 2 tablespoons olive oil 1 pound thinly sliced beef (ribeye, flank steak, or sirloin) 1 green bell pepper, thinly sliced 1 small onion, thinly sliced&hellip; 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