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Adapted from delish.com
Preheat oven to 400°. Pierce potatoes all over with a fork, then rub with 2 tablespoons oil and season with salt and pepper. Place potatoes on a baking sheet and bake until skin is crispy and potatoes are tender for about 1 hour. Let cool slightly until cool enough to handle.
In a large skillet over medium heat, heat the remaining tablespoon of olive oil. Add onion and peppers and cook until soft, 5 minutes. Add steak and season with 1 teaspoon of oregano, salt, and pepper. Cook until steak is cooked through, 5 minutes for medium.
When potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the flesh with a spoon, leaving a ¼ inch border. (Reserve scooped out middles for different use.) Return potatoes, cut side-up, to the baking sheet. Divide the steak mixture evenly among potatoes, then top with provolone. Bake until cheese is melty, 10 minutes. Garnish with parsley before serving.
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