Start by getting 6 to 8 Russet Potatoes. Clean and dry all of them. Poke them a few times on each side using a fork. Add them to a baking sheet and top them with high heat oil and some salt, rubbing it evenly onto the skins. Bake them in the oven at 420 degrees Fahrenheit for 40 to 50 minutes, flipping them halfway through cooking.
While the potatoes are baking, cook 1 pound of shaved ribeye in a pan on medium heat until all liquid is reduced. Season it with salt and pepper, then set it aside (drain all excess oil). In the same pan, add 2 cups of diced bell pepper, 3 cups of diced onion, 1 tablespoon of minced garlic, and salt & pepper to taste. Let this cook until the peppers are soft, then set it aside with the beef.
When your potatoes are done, let them cool. Determine what side your potatoes naturally rest on, and cut them in half along that angle. Remove the insides of the potatoes, saving the pulp for mashed potatoes or soup. Place your potato skins back on the baking sheet and season them (e.g., with Adobo and Harlem Garlic Pepper). Spread a very thin brush of melted butter, mainly on the edges.
Flip the skins over (skin side up) and put them back in the oven at 420 degrees Fahrenheit for 15 minutes. Then flip them back over, add a half slice of American cheese into each skin, add in the steak filling, and top it off with a slice of provolone cheese. Put them back in the oven for 5 minutes to melt the cheese and serve them right away. Enjoy!
