Ingredients
- 12 small gold potatoes (I used red potatoes and skin separated from potato)
- olive oil
- salt and pepper
- pizza sauce
- mini pepperoni (2 per half skin)
- sliced olives (1 per half skin)
- cheddar jack shredded cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Cheddar cheese
- 4-6 slices bacon, cooked and crumbled
- 1 Tbsp. chopped fresh chives
Preparation
Step 1
Preheat oven to 400 degrees.
Coat the potatoes all over with the olive oil and place on a baking sheet. Bake for 30-40 minutes, until tender.
When the potatoes are cool enough to handle, halve them lengthwise and using a melon baller scoop out the flesh, leaving about 1/2" of the flesh with the skin. (Reserve the flesh for another use).
Season the inside of the potatoes with salt and pepper.
Fill each potato skin with the sauce, olives, pepperoni and sprinkle
with the cheese.
-or-
Fill each potato skin with the mozzarella and cheddar
Return the filled skins to the baking sheet.
Bake at 400 degrees for 10 minutes, until the cheese is golden and bubbly.
(Top with the bacvon and chives before serving.