Can't get to Geno's or Pat's for a cheesesteak fix? No problem! Try this gluten-free spin on 'one whiz with' by making your own Twice Baked Philly Cheesesteak Potatoes with Homemade Whiz! A tasty, hearty, make-ahead meal served in its own vessel!
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Now when it comes to the potato, the entire thing is worth every bite, even before we overload it with awesome stuff. It's an excellent source of vitamins C, B6, has more potassium than a banana, and is fat-, sodium-, and cholesterol-free. Well, at least for now.
Start with large russet potatoes; pierce them all over with a fork so they don't explode in your oven. Rub the skin with olive or vegetable oil to give them a nice sheen and crispness. Be sure to season with salt and pepper to flavor the outside.
It's so worth taking the time to make this creamy cheese sauce rather than opening a jar of ingredients you can't pronounce. And, you can make it in advance.
A simple blend of cheddar, provolone, cream cheese, and some milk sets the foundation for taste and texture. A combo of paprika, dry mustard, garlic powder, onion powder, white pepper and sugar brought the three-cheese blend to better-than-cheez-whiz flavor without mystery matter.
Simply stir over a double boiler until smooth. Done!
If you'd like your Philly Cheesesteak Potato 'with' the works, sauté some onions, peppers, and mushrooms with garlic and rosemary to put your overstuffed potato over the top!
For the filling, you'll combine the soft potato flesh with half of the browned shaved steak and some whiz. Try to leave a ¼-inch rim around the skin when scooping out the potato to keep the shells sturdy for the filling.
Once the potatoes are re-stuffed, top with the remaining steak, whiz, desired veggies, and pop back in the oven to heat through.
There's nothing like oozing cheese coming down the crispy edges of a potato full of deliciousness. Grab a fork and a knife because you're going to want to devour the entire thing. Enjoy!
More Game Day Inspo...
Twice Baked Philly Cheesesteak Potatoes & Homemade Whiz
- 6 large russet potatoes, scrubbed
- 2 tablespoons vegetable oil
- 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
- 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
- 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.
- 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.)
- 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.)
- 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.)
- 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.
- 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. Enjoy!
* Recipe initially inspired by Rachael Ray’s Twice Baked Taco Potatoes. Republished post with updated photos.
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