Italian potato skins
photo by Jennifer Johnson
We love to use Yukon gold potatoes because they are a bit smaller but Idaho (or any kind of potatoes) work.
4 medium Yukon gold potatoes
Extra virgin olive oil
2 ounces smoked pepperoni (we prefer Vermont Smoke & Cure brand)
1 1/2 cups tomato sauce
1 cup shredded mozzarella cheese
Kosher salt, to taste
Freshly ground black pepper, to taste
- Preheat oven to 400°F.
- Rub potatoes lightly with olive oil and place on an aluminum foil-lined baking sheet. Bake until you can easily pierce with a knife, about 1 hour. Remove from oven and allow to cool for about 10 minutes.
- Carefully cut potatoes in half horizontally. Using a table-spoon, carefully scoop out flesh, leaving about 1/4-inch or more (reserve scooped potato flesh for making mashed potatoes for mashed potato pizza, recipe follows).
- Preheat oven to broil.
- Return potatoes to prepared baking sheet and brush inside of each with a bit of olive oil. Add a bit of pepperoni, followed by about 1 tablespoon of sauce (depending on size of potatoes). Top each with a good handful of cheese and season each with salt and pepper.
- Place under broiler until cheese is bubbling. Transfer potatoes to a serving plate and serve with additional sauce. Serve warm.