Stuffed potatoes are kind of my jam. Mainly because you can replace a bun with a potato for almost any type of 'bun food' out there. And where there is no bun there is less sugar, no gluten, more nutrients and more fiber when you add in a vegetable like a potato!
Want to enjoy a cheeseburger? Enjoy it over half a sweet potato.
Want to make sloppy joes? Fill up a baked potato.
Shredded pork sandwiches on the menu? A sweet potato is awesome paired with bbq pork!
This is just another spin off stuffed potatoes and it might be my new favorite.
Philly Cheesesteak Stuffed Potatoes
2 baking potatoes, washed and pierced with a fork
1 pound ground beef
1/2 green bell pepper, seeded and diced
1/2 onion, diced
8 oz mushrooms, washed and sliced
1/2 cup beef broth
2 Tbsp ketchup
1 Tbsp Worcestershire sauce
1/2 tsp salt
1/2 tsp black pepper
4 slices provolone cheese
1) Preheat oven to 400*F. Bake the potatoes for 45 minutes. (You can also microwave the potatoes in 3 minute increments and flipping them over after each increment until the center of the potato is easily pierced with a knife or fork.)
2) While the potatoes cook, brown ground beef over medium-high heat in a large skillet. Add in the bell pepper, onion and mushrooms to the pan and cook until veggies are soft and mushrooms have browned. Turn heat to low while you wait for the potatoes to finish cooking.
3) When the potatoes are cooked through, slice each one in half and place them on a foil-lined baking sheet. Scoop a generous amount of the ground beef mixture on top of each potato half. Top the meat with a slice of cheese. Bake or broil the stuffed potatoes until the cheese is melted.