Super Bowl Recipe
Super Bowl LLI is right around the corner and this one is extra exciting in our house! My husband grew up in Lancaster, Pennsylvania and has been an Eagles fan his whole life. His excitement over them playing in the Super Bowl is palpable. We are going to go into Philly for the day on Sunday to be around fellow fans and begin the pregaming. Then, we are going to go to Jay's sister/brother in law's house to watch with them.
I'm really excited for him and really excited for all of the football food! The food is where it's at! This Philly Cheesesteak stuffed potato was inspired by one of Philly's most famous foods...cheesesteaks! It's a combo of two great football foods: cheesesteaks and stuffed potato skins! You can find some of other favorite football recipes here. You can also check out my Football Food Pinterest board if you're looking for some additional ideas!
I also included links to some crucial Super Bowl party entertaining essentials below the recipe. These items are great to have and bring out year after year!
6 potatoes (russet or your other favorite)
1 green bell pepper
1 red bell pepper
1 small onion
2 green onions/scallions
1 pound sliced deli roast beef
6 slices of provolone cheese
1 T butter
2 T olive oil
Salt and pepper for seasoning
Ketchup (if you want to top it with it)
*Optional: add mushrooms and cook with the rest of the vegetables
Preheat oven to 400 degrees Fahrenheit
Wash potatoes and then puncture them each with a knife 6 times. Rub each potato with olive oil and then season with salt. Bake for 50 minutes.
Cut the peppers and onions into long slices. Chop the green onions into small, 1/2 inch slivers.
Remove the potatoes from the oven and cut out the center of each potato. Scoop out some of the potato so that you have room to add the filling. Disperse the butter amongst the potatoes and put them back in the oven for 5 minutes.
While the potatoes are back in the oven, cook the filling. In a skillet over medium/high heat, cook the onion slices, red pepper slices and green pepper slices in the olive oil until the onions are translucent (about 3 minutes). Season them with salt and pepper. Add the roast beef to the skillet and cook until the meat turns from pink to brown.
Remove the potatoes from the oven and stuff each one with the peppers, onions and meat. Then, Add a slice of provolone cheese to the top of each potato. Place it back in the oven for 2 minutes, or until the cheese is melted.
Remove from the oven and garnish with green onions. Serve with ketchup and enjoy!