The WW Philly Cheesesteak Hasselback Loaded Potato is healthy & tasty. We prepare this dish in just one hour and ten minutes. This dish is made up of russet potato, steak, onion, bell peppers, cooking cream, black pepper, provolone cheese, and salt. It contains 43 grams of protein and 480 calories per serving. This dish is good to serve with lemon water, spicy tomato salsa, cooked spinach, brown rice pilaf, or garlic couscous. Store this WW Philly Cheesesteak Hasselback Loaded Potato for three days in the refrigerator.
STATS:
- Total time: 1 hour 10 minutes
- Calories: 480 kcal
- Serving size: 1 loaded potato
- Cooking time: 55 minutes
- Diet: Weight Watchers
- Serving: 1
- Course: Main
- Preparation time: 15 minutes
- Cuisine: American
INGREDIENTS:
- 1 large russet potato
- Half lb thinly sliced lean sirloin beef steak
- 1 sliced medium yellow onion
- Half a sliced green bell pepper
- 2–3 slices reduced-fat provolone cheese
- Half a sliced red bell pepper
- 2 tbsp light cooking cream
- Half tsp black pepper
- Salt to taste
- Cooking spray
INGREDIENT NOTES:
RUSSET POTATO:
- Use the russet potato to make this Philly Cheesesteak Hasselback Loaded Potato, and it will give you a fluffy, soft center with crispy edges. Utilize Yukon Gold potato instead as per your choice.
LEAN SIRLOIN BEEF STEAK:
- Add the lean sirloin beef steak when making the Philly cheesesteak filling, and it will deliver a indulgent taste & a tender texture. Include lean flank steak, lean beef strips, or thinly sliced round steak for another idea.
GREEN BELL PEPPER:
- Use the green bell pepper to bring a slightly earthy and savory flavor. It will balance out the sweetness of the red pepper and onion. You may use poblano pepper for a replacement.
REDUCED-FAT PROVOLONE CHEESE:
- Add the reduced-fat provolone cheese to give it a creamy, cheesy topping. It will melt over the steak and vegetables and deliver the classic Philly cheesesteak flavor. We would also use reduced-fat mozzarella, light Swiss cheese, or reduced-fat cheddar if required.
INSTRUCTIONS:
- First, warm the oven to 425°F and dry the washed russet potato.
- Slice the potato into hasselback-style and put it on the baking tray.
- Coat the potato lightly with cooking spray and bake for 45 minutes.
- Cut the red bell pepper, onion, and green bell pepper into evenly thin strips.
- Warm the skillet on medium-high heat and spray it lightly, then cook the steak in it.
- Include the vegetables and seasoning to cook them with the steak till they become soft.
- Take the baked potato and open the slices carefully, then include the steak and vegetable mixture in the cuts.
- Put reduced-fat provolone slices on the potato and bake it for another ten minutes.
- Mix light cooking cream with a little cracked black pepper and drizzle on the loaded potato, then serve.
TIPS:
- We have to utilize the big potato so it hold the filling properly.
- Include the reduced-fat provolone cheese to lower the points and calories.
- You can add the light cream in last to provide the smooth and creamy texture.
STORAGE INFORMATION:
FRIDGE:
- Cool the loaded potato, then add it in a box and store it for 3 days.
FREEZER:
- We add the cooked steak and vegetable filling in different boxes and freeze for 2 months.
FAQs:
Can I utilize any other type of potato to make this?
- Yes, we would utilize Yukon Gold potato instead for this purpose.
Should I exclude the cream to make this recipe?
- Yes, you would omit the cream or include some fat-free Greek yogurt instead.
Can we utilize the leftover cooked steak in this dish?
- Yes, you would utilize leftover steak to make this potato but we should have to make the thin slices before adding.
Which cheese we should use to make this loaded potato?
- It is best to use provolone cheese to provide the traditional taste in the dish.
NUTRITIONAL INFORMATION:
Calories: 480 kcal
Net carbs: 42 g
Iron: 3.8 mg
Total carbs: 49 g
Vitamin A: 2,300 IU
Fiber: 7 g
Calcium: 190 mg
Protein: 43 g
Sodium: 650 mg
Potassium: 1,350 mg
Weight Watchers Points: 8 Points