Philly Cheesesteak Potato Skins

• 4 Idaho potatoes
• ½ lb lean ground beef
• ½ medium green bell pepper, finely diced
• ½ medium yellow onion, finely diced
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp Worcestershire sauce
• ½ cup reduced-fat shredded provolone or 2 oz sliced provolone, chopped
• Cooking spray
• Salt & pepper

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1. Preheat oven to 425°F. Wash and dry the potatoes, lightly coat with cooking spray, and season with salt and pepper.

2. Roast the potatoes for 20–25 minutes, or until fork-tender.

3. While the potatoes cook, spray a skillet with cooking spray and sauté the peppers and onions over medium heat for 4–5 minutes, until softened.

4. Add the ground beef, garlic powder, onion powder, Worcestershire sauce, salt, and pepper. Cook until the beef is browned and fully cooked, breaking it into small crumbles.

5. Let the potatoes cool slightly, then slice them in half. Carefully scoop out some of the potato, leaving enough around the edges to create sturdy skins.

6. Place the potato halves cut-side up on the baking sheet and return to the oven for 5 minutes to crisp.

7. Fill each potato skin with the beef, pepper, and onion mixture. Top with provolone.

8. Bake for another 3–5 minutes, until the cheese is melted and bubbly.

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