Cheesesteak Potato Skins


Cheesesteak Potato Skins

  • 4 large Russet potatoes, scrubbed well
  • Canola oil
  • 1 lb prime rib, thinly sliced and chopped into small pieces (or you can use sliced beef round)
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • ½ yellow onion, thinly sliced
  • Green bell pepper and/or mushrooms, sliced, OPTIONAL*
  • 4 slices provolone cheese
  • 8 oz creamy havarti cheese
  • I recommend serving with a mixture of sriracha and ketchup*

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