Pepperoni Pizza Potato Skins
4
Points®
Total time: 13 min • Prep: 5 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Our version of potato skins is like a classic baked, stuffed potato but with a much crispier outside. Toss on some chopped spinach, kale, or broccoli, if desired, and serve them up hot out of the oven for the best results. Pro tip: You need to make sure that the potatoes are cooled completely before slicing and scooping out the flesh, or you may have a hard time forming the skins. Thinly sliced, Italian-style cooked chicken sausage also makes for a tasty pizza topping; feel free to try it instead of pepperoni.
Ingredients
Cooking spray
1 spray(s)
Plain baked potato
2 large, cooled completely, quartered lengthwise
Store-bought pizza sauce
⅓ cup(s)
Pepperoni
2 oz, finely chopped
Part skim mozzarella cheese
⅓ cup(s), shredded
Dried oregano
⅛ tsp, red pepper flakes or garlic, or to taste
Instructions
1
Preheat oven to 425ºF. Coat a baking sheet with cooking spray.
2
Slice top half or two thirds of potato flesh off each potato quarter. (Reserve potato flesh for soup or mashed potatoes, if desired). Spoon about 2 teaspoons of pizza sauce over each potato wedge; sprinkle wedges with pepperoni and then with cheese.
3
Carefully place potato skins on prepared baking sheet. Bake until cheese melts and potatoes are hot, about 6 to 8 minutes. Season to taste with oregano, red pepper flakes or garlic. Yields 2 potato skins per serving.
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