Philly Cheesesteak Twice Baked Potatoes

What happens when you have leftover baked potatoes & both deli roast beef and sliced mushrooms that need to be used before they go bad?

Well, I dunno about you – but me? I made up these absolutely delicious Philly Cheesesteak Twice Baked Potatoes on a whim, and I seriously just can’t get enough of them. And they are SO easy & SO simple.

Roast beef, onions, mushrooms, garlic, & cheese – all stirred up with the insides of the baked potatoes…. then stuffed BACK into the potato skins & baked until the filling is hot.

So, so, sooooo good. Perfect for a meal..or appetizer. With Super Bowl coming up, how awesome would these be to serve up to your whole game day crowd?! The recipe is super easy to double/triple/quadruple/whatever for however many guests you’re planning on feeding.

Are you doing Whole30 right now… or needing a dairy free alternative? No worries! I ate these while on Whole30 myself – just omit the cheese & use nutritional yeast instead. You’ll still have that great cheesy flavor without the actual dairy in there.

Philly Cheesesteak Twice Baked Potatoes


  • 4 medium to large baking potatoes
  • olive oil & salt (for baking potatoes)
  • 10 thin slices deli roast beef, chopped
  • 1 medium onion, diced
  • 1 cup sliced mushrooms
  • 3-4 cloves garlic, minced
  • 1 cup shredded provolone or mozzarella cheese, plus 1/2 cup for sprinkling (optional) (if going dairy-free, leave cheese out & add 2 tbsps nutritional yeast)
  • salt & pepper to taste


Heat oven to 400 degrees. Rub a very thin layer of oil over the baked potatoes & sprinkle with salt. Bake on a baking sheet for 50-60 minutes, turning every 20 minutes, until done. Let cool. Slice in half, scoop out the potato filling – leaving a 1/4″ of potato on the skin so that the potato skin is still sturdy. Place the scooped out potato in a large bowl & set aside.

Meanwhile, heat a little olive oil in a large skillet. Add the onions & season with salt and pepper to taste. Cook for about 4 minutes. Add the sliced mushroom, and stir. Cook for an additional 6 minutes, or until the veggies are at the texture you want. Add in the minced garlic & cook for another minute, stirring. Mix the onion/mushroom mixture into the mashed potatoes along with the 10 slices of chopped deli roast beef. Stir in the cheese (or nutritional yeast if you’re doing dairy free).

Scoop the filling into the empty potato skins. Bake on a baking sheet at 400 degrees for 15 minutes. Sprinkle with an additional 1/2 cup of cheese (if desired) and return to the oven for a couple minutes, or until the cheese is melted.


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