Tender baked potatoes filled with your favorite pizzeria fixings. Melted mozzarella cheese, pepperoni, and zesty marinara sauce are baked into perfectly fluffy baked potatoes. This recipe was created by Chef Erin Hungsberg who won 1st prize in the Potatoes USA potatoes as a side dish pizza competition.
4 large russet potatoes, washed, patted dry, pierced all over with a sharp knife
1 1/2 tablespoons olive oil
Salt and pepper
1 medium onion, chopped
1 cup sliced mushrooms
1/2 cup sliced pepperoni rounds (about 1 3/4 oz.)
1 8-oz. can tomato sauce
1/2 teaspoon Italian seasoning
1 cup shredded mozzarella
Prep Time: 20min | Cook Time: 40min
Preheat oven to 425°F.
Line a baking sheet with parchment paper.
Rub potatoes with 1/2 Tbsp. oil, then sprinkle with salt.
Place potatoes on a paper towel and microwave until just tender, about 10 minutes, turning halfway through.
Transfer potatoes to the baking sheet. Bake until skins are crisp, about 15 minutes.
Heat remaining oil in a large skillet over medium-high heat.
Cook onion and mushrooms, stirring occasionally, until soft and beginning to brown, about 5 minutes.
Stir in pepperoni, tomato sauce, Italian seasoning, and 1/4 tsp. each salt and pepper.
Remove potatoes from the oven.
Place oven rack 5 inches from the heat source; preheat broiler.
Carefully cut a slit in the top of each potato; squeeze ends to open. Fluff inside of the potato with a fork.
Divide pepperoni mixture among potatoes, top with mozzarella.
Broil until cheese is melted and starting to brown, approximately 2 minutes. Serve immediately.
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