Make a smooth shift into the fall busy season with this Loaded Philly Cheesesteak Baked Potato. It takes a traditional side dish and delivers an easy meal full of flavor and nutrients from California dairy foods.

When life is busy, add this dish both kids and adults will love to your weekly meal-planning list. The real California sour cream, milk, butter and cheese offer real flavor, real protein, real simplicity and real convenience, plus they are made with sustainably sourced milk from dairy farm families. Look for the Real California Milk seal on your favorite dairy foods at the grocery store.

Find more recipes at realcaliforniamilk.com/recipes.

LOADED PHILLY CHEESESTEAK BAKED POTATO

Recipe courtesy of Real California Milk
Prep time: 10 minutes
Cook time: 1 hour, 11 minutes
Servings: 4

Ingredients
4 large russet potatoes, washed
1 cup Real California sour cream
1-2 Tablespoons Real California whole milk
1/4 cup Real California unsalted butter, divided
1 small green bell pepper, thinly sliced
1/2 small yellow onion, thinly sliced
Kosher salt, to taste
Freshly ground black pepper, to taste
1 pound fresh shaved sirloin steak
2 cups shredded Real California provolone cheese

Directions
■ Preheat oven to 425 degrees and line baking sheet with aluminum foil.
■ Prick potatoes all over with fork. Bake until potatoes are tender and fork inserted easily comes out, 45 minutes to one hour. Split tops of potatoes open with knife and fluff potato flesh with fork. Set aside.
■ In small bowl, combine sour cream and milk, adding more milk as needed, until sour cream is pourable. Set aside.
■ In large skillet or on griddle over medium-high heat, heat one tablespoon butter. Add peppers and onions; cook until tender, three to four minutes. Season with salt and pepper, to taste. Transfer to plate and set aside.
■ Clean skillet then melt remaining butter. Add steak and cook until fully cooked and lightly browned, three to four minutes. Season with salt and pepper, to taste. Return vegetables to skillet and toss to combine.
■ Evenly top each potato with one tablespoon butter, steak mixture and cheese. Transfer to oven and bake until cheese is melted, two to three minutes. Drizzle with sour cream and serve.