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Philly Cheesesteak Twice Baked Potatoes

Servings: 6 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.