(Family Features) 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.

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Loaded Philly Cheesesteak Baked Potato

Recipe courtesy of Real California Milk

Prep time: 10 minutes

Cook time: 1 hour, 11 minutes

Servings: 4

• 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

Preheat oven to 425°F and line a baking sheet with aluminum foil.

Prick potatoes all over with a fork. Bake until potatoes are tender and the fork inserted easily comes out, 45 minutes-1 hour. Split the tops of potatoes open with a knife and fluff the potato flesh with a fork. Set aside.

In a small bowl, combine sour cream and milk, adding more milk as needed, until sour cream is pourable. Set aside.

In a large skillet or on a griddle over medium-high heat, heat 1 tablespoon butter. Add peppers and onions; cook until tender, 3-4 minutes. Season with salt and pepper, to taste. Transfer to a plate and set aside.

Clean the skillet, then melt the remaining butter. Add steak and cook until fully cooked and lightly browned, 3-4 minutes. Season with salt and pepper, to taste. Return vegetables to skillet and toss to combine.

Evenly top each potato with 1 tablespoon butter, steak mixture, and cheese. Transfer to the oven and bake until the cheese is melted, 2-3 minutes. Drizzle with sour cream and serve.