Baked Potato Skins “Pepperoni Pizza”
Baked Potato Skins
4 Medium Size Russet Potatoes, scrubbed
1 Cup Thick Pasta or Pizza Sauce (store-bought, any flavor)
About 1 ½ Cups Shredded Mozzarella Cheese
16 Slices of Pepperoni
Freshly Ground Black Pepper
Preheat the oven to 400˚F/200˚C.
Baked Potato Skins: Place the potatoes on a large baking tray. Bake the potatoes for 40 to 50 minutes, or until softened. Remove from the oven and let the potatoes cool slightly.
Cut each potato in half and scoop out the flesh and leaving about ¼ inch of the potato skin. Brush the potato inside out with olive oil and season with sea salt. Then bake in the oven for about 8 to 10 minutes on each side until they are crisp. Remove from the oven and let cool.
Fill about 2 Tbsp of pasta or pizza sauce, top-up with mozzarella cheese, (as much as you like), freshly ground black pepper and pepperoni. Place the potato skins on a baking sheet, and bake for about 15 to 16 minutes, or until the cheese has melted. Serve warm or at room temperature.
Makes 8 Potato Skins-“Pepperoni Pizza”