- 4 Medium Size Russet Potatoes, scrubbed
- Olive Oil
- 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 and Sea Salt
Such a simple idea yet so delicious…baked potato skins pepperoni pizza makes a great after school snack or the perfect partner with a cold beer during the big game.
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.