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

  1. Preheat oven to 400°F.
  2. 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.
  3. 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).
  4. Preheat oven to broil.
  5. 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.
  6. Place under broiler until cheese is bubbling. Transfer potatoes to a serving plate and serve with additional sauce. Serve warm.

Makes 8.

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