Baked Potato Skins a la Pizza adapted from sea salt with food
4 Medium Size Russet Potatoes, scrubbed and stabbed with a fork to vent
1 C Pizza Sauce (
2 C Shredded Mozzarella or Italian Blend Cheese
16 Slices of Pepperoni, quartered,
plus more for garnish
Freshly Ground Black Pepper
Preheat the oven to 400˚F. Place taters right on the oven rack. Bake 40-50 min til fork tender. Let sit until they are cool enough to handle. Cut spud in 1/2 and scoop out flesh making sure you leave about 1/4" flesh around the actual skin so you have something to put your fillings in. Brush with evoo and sprinkle with salt and pepper. Bake 8-10 min on each side until the "boats" are crisp. Fill with 2 T sauce, as much cheese and pepperoni pieces as you like. Top with full size pepperoni to make it look more pizza like. Bake 15-16 min until cheese is melted. Serve warm.