Pizza Boats

Baked Potato Skins a la Pizza adapted from sea salt with food
 Skins
4 Medium Size Russet Potatoes, scrubbed and stabbed with a fork to vent
Olive Oil
Sea Salt

Filling
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.