I first shared this recipe for my Philly Cheesesteak Stuffed Potatoes with my newsletter subscribers (they always get my recipes + best tips first!) a couple months ago, and I’ve heard from so many of you just how much you’ve loved them! One of you even turned the leftovers into an omelet! GENIUS!
I’m often asked if potatoes are paleo, so in case you’re wondering the same thing, here’s my quick thoughts!
When I first started eating this way, I honestly became afraid of foods that weren’t considered “paleo.” I’d been sick for so long and was feeling good for the first time in YEARS. I was scared of eating something that could change that. I lived by a list of rules that someone else created, and it took me quite awhile to realize that I could actually create my own rules. I also realized that food isn’t something to be afraid of, no matter what it is.
Back then (4+ years ago) white potatoes were mostly considered “not paleo,” so I avoided them for approximately 2 years (this is the time that I stuck to living by paleo “rules”). Fast forward to now, and the majority of people now consider white potatoes to be paleo. Even the Whole30 program allows them. Times have changed. 😉
Once I added them back into my diet, I realized that they actually make me feel great! In reality, potatoes are a real, whole food, and it’s up to you if you want to include them in your diet or not.
If you’re sensitive to nightshades or are looking to lose weight, then you may want to avoid white potatoes for now. You can easily substitute yams or sweet potatoes in this Philly Cheesesteak Stuffed Potatoes recipe instead! I LOVE Japanese sweet potatoes – they’re actually my favorite of any potato variety!
I’ve written a more detailed explanation of what I eat now and why in my What I Ate in a Day Post.
These Philly Cheesesteak Stuffed Potatoes have a dairy-free “cheese” sauce that you’ll never realize isn’t actually cheese! It’s SO GOOD! Trust me on this one and serve it to your friends and family without saying a word!
Enjoy this recipe for my Philly Cheesesteak Stuffed Potatoes!
Philly Cheesesteak Stuffed Potatoes
For the Steak:
- Preheat your oven to 400 degrees. Rub the baked potatoes with 1 tablespoon of the avocado oil/ghee and poke them several times with a fork. Place the potatoes on a baking sheet, sprinkle with the sea salt, and bake for 1 hour, or until they're easily pierced with a sharp knife.
- Place the cashews into a clean bowl. Bring a small pot of water to a boil, and then pour the water over the cashews to soak. The cashews should be fully immersed in the water. Set aside for at least 30 minutes - 1 hour if possible.
- While the potatoes are baking, heat a large pan over medium-high heat. Add the avocado oil/ghee and once hot, add the onion, bell pepper and mushrooms. Saute until softened and they begin to brown, approximately 5-6 minutes.
- Place the peppers, onions and mushrooms into a clean bowl and set aside. Add the steak to the pan and cook for 1-2 minutes, or until it's cooked to your liking.
- While the steak is cooking, let's make the "cheese" sauce! Drain and rinse the cashews. Place the cashews, water and lemon juice into your blender and blend on high until smooth. Add the remaining sauce ingredients and blend once more until smooth.* A high-speed blender (such as a Vitamix) works best for this, but other blenders will work, you'll just need to scrape down the sides of the blender often until the cashews are completely broken down.
- Remove the potatoes from the oven once they're cooked through, and cut open in the middle. Stuff with the steak, peppers, onions and mushrooms and top with the "cheese" sauce. ENJOY!
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