A crispy and cheesy russet potato baked with gooey melted cheese, pepperoni, and fresh herbs. The perfect pull apart, shareable appetizer. This recipe was created by Chef Robert Rossi who won second prize in the Potatoes USA potatoes as a side dish pizza competition.
1 large russet potato
4 ounces provolone cheese (may sub mozzarella)
1/4 tsp granulated garlic
1 oz pizza sauce
2 ounces pepperoni, finely diced
1/2 tsp each of minced parsley and chives
1 tsp grated Parmesan cheese
Prep Time: 10min | Cook Time: 30min
Boil potato until fork tender, but not falling apart (about 20-25 minutes).
Allow to cool enough to handle and cut lengthwise directly down the center about 2/3 of the way through, then cut perpendicular in about 1/2 inch gaps all the way across. This will create the wedges for pulling.
Deep fry at 350 °F for 2-3 minutes, allowing the potato to splay open.
When browned, remove, and allow to drain.
Sprinkle with salt and garlic inside, then rub lightly with pizza sauce, getting in between wedges.
Stuff heavily with provolone and pepperoni, then bake or broil until cheese is melted and beginning to brown.
Remove from oven and top with chives, parsley, and Parmesan.
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