Yields:
4 - 6 serving(s)
Prep Time:
30 mins
Total Time:
1 hr 40 mins
Jump to recipeLoad up these potatoes with your favorite pizza toppings: Try sausage, peppers, mushrooms, or olives!
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Ingredients
- 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 cup
whole milk
- 1 cup
ricotta cheese
- 1/2 cup
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 cups
shredded mozzarella cheese
Directions
- Step 1Preheat 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.
- Step 2Cut 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.
- Step 3Mash 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.
- Step 4Spoon 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.
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