You don't have to have a house full of teenagers to make this twist on pepperoni pizza. That said, kids of all ages will love the baked potatoes stuffed with pizza sauce, meat, and melted cheese.
Ingreadient
- 6 russet potatoes (about 3 1/2 pounds)
- 1 Tbsp. olive oil
- 1 tsp. garlic salt
- 2 1/2 tsp. kosher salt
- Black pepper, to taste
- 1 c. whole milk
- 1 c. ricotta cheese
- 1/2 c. grated parmesan cheese
- 4 Tbsp. salted butter, softened
- 1 garlic clove, grated
- 1 Tbsp. chopped fresh basil
- 1/2 tsp. dried oregano
- 1 6-ounce package sliced pepperoni, cut into quarters
- 2 13-ounce jars pizza sauce, warmed
- 1 1/2 c. shredded mozzarella cheese
Direction
- Preheat the oven to 350˚. Poke a few holes in the potatoes with a fork. Rub the potatoes all over with the olive oil, then sprinkle with the garlic salt, ½ teaspoon kosher salt and a few grinds of pepper. Place on a baking sheet. Bake until the potatoes are tender and can easily be pierced with a fork, 55 to 60 minutes.
- Cut the potatoes in half lengthwise. One at a time, hold each half with a towel and scoop out the flesh into a bowl, leaving the skins intact so that they can be stuffed. Place the skins back on the baking sheet.
- Mash the potatoes with the milk, ricotta, parmesan, butter, garlic, basil, oregano, the remaining 2 teaspoons kosher salt and a few grinds of pepper. Mix in all but ¼ cup pepperoni.
- Spoon the potato mixture into the potato skins on the baking sheet. Top each with 1 tablespoon pizza sauce and sprinkle evenly with the mozzarella and remaining pepperoni. Bake until the cheese is melted, 10 to 15 minutes. Serve the potatoes with the remaining sauce.
