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Twice Baked Philly Cheesesteak Potatoes with Homemade Whiz

Twice Baked Potatoes piled high with shredded beef, caramelized onions, peppers, and mushrooms, and topped with Homemade Cheese Whiz! 'One whiz with' coming up!

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6 loaded potatoes
Author Kim Peterson

Ingredients

POTATOES

  • 6 large russet potatoes, scrubbed
  • 2 tablespoons vegetable oil

WHIZ

  • 1 cup freshly shredded provolone, packed
  • 1 cup freshly shredded cheddar, packed
  • 4 ounces cream cheese, room temperature
  • ½ teaspoon granulated sugar
  • ½ teaspoon paprika
  • ½ teaspoon dry mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon white pepper
  • ½ cup whole milk

TOPPINGS

  • 3 tablespoons olive oil, divided
  • ½ large onion, thinly sliced
  • 1 medium red bell pepper, cut into thin strips
  • 1 medium yellow bell pepper, cut into thin strips
  • 1 poblano pepper, cut into thin strips
  • 8 ounces white or baby Portobello mushrooms, sliced
  • 2 garlic cloves, minced
  • 2 teaspoons fresh rosemary, finely chopped
  • 1 lb shaved steak
  • ½ cup milk
  • Salt and pepper

Instructions

POTATOES

  1. Preheat oven to 400°F. Pierce potatoes all over with a fork. Rub vegetable oil over the potatoes, and place them on rimmed baking sheet. Sprinkle with salt and pepper. Bake potatoes for about 1 - 1 ¼ hours, or until a fork is easily inserted.

WHIZ

  1. Combine all ingredients in a medium bowl. Set bowl over pot of simmering water to create a double boiler. Whisk gently until cheese melts and mixture is smooth. Remove from heat. Makes about 1 ¼ cups. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat, or microwave, when ready to use.)

TOPPINGS

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and peppers. Season with salt and pepper. Sauté until vegetables are soft and caramelized, stirring occasionally, 12-15 minutes. Transfer to bowl and cover with foil. (Can be made 1 day ahead. Cover and refrigerate.)
  2. In the same skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms and rosemary, and sauté 5 minutes, or until mushrooms are tender, stirring frequently. Add garlic and cook 1-2 minutes, stirring frequently. Season to taste with salt and pepper. Transfer to separate bowl and cover with foil. (Can be made 1 day ahead. Cover and refrigerate.)

  3. Heat the last tablespoon of oil in same skillet over medium-high heat. Add shaved steak and cook until browned, stirring frequently, about 5 minutes.

ASSEMBLY

  1. When potatoes are cool enough to handle, cut off the top third and scoop the soft potato into a large bowl, leaving a ¼-inch rim throughout the potato shell.

    Mash the potato with half of the steak, ½ cup whiz, and ½ cup milk. Season to taste with salt and pepper. Slightly mound the potato shells with mashed filling. Arrange potato tops on a rimmed baking sheet. Spread a little whiz over each. Set stuffed potatoes on the potato tops. (Can be made 1 day ahead of final baking. Tent with foil and chill. Let sit at room temp for 1 hour before continuing.) Top the potatoes with remaining steak, more whiz, and sautéed onion, peppers, and mushrooms, as desired. Bake in 400°F oven until heated through, 10-15 minutes. Transfer potatoes to platter and serve. Pass remaining Whiz separately.