Philly Cheesesteak Hasselback Loaded Potato

Philly Cheesesteak Hasselback Loaded Potato Ingredients4 medium russet potatoes½ lb thinly sliced beef steak1 green bell pepper, sliced½ onion, sliced1 cup shredded provolone or mozzarella cheese2 tbsp olive oil1 tbsp butter½ tsp garlic powderSalt and black pepper, to tasteFresh parsley (optional)Instructions1. Prepare potatoes: Preheat oven to 400°F (200°C). Slice each potato thinly across the top without cutting all the way through. Brush with olive oil and season with salt, pepper, and garlic powder.2. Bake: Place on a baking sheet and bake for 50–60 minutes, until golden and tender.3. Cook filling: Melt butter in a skillet. Add steak, bell pepper, and onion. Cook until the steak is browned and the vegetables are tender.4. Load potatoes: Spoon the steak mixture over each potato, letting some filling settle between the slices. Top generously with shredded cheese.5. Melt and serve: Return to the oven for 5–8 minutes, until the cheese is melted and bubbly. Garnish with parsley and serve hot! Blue Spoon’s Tip: Use a wooden spoon handle or chopsticks along each side of the potato while slicing to help prevent cutting all the way through.Blue Spoon Southern Recipes