Twice-Baked Pizza Potatoes
Mark Boughton Photography, styling by Teresa Blackburn
- Yield: 4 servings
- Prep: 10 minutes
- Cook: 75 minutes
Ingredients
- 2 large russet potatoes
- Olive oil
- Salt
- Freshly ground black pepper
- 1/2cup chopped sun-dried tomatoes in oil
- 4ounces Fontina cheese, grated
- Chopped pepperoni (optional)
Instructions
- Preheat oven to 425F. Wash potatoes and pat dry. Rub skins with olive oil and sprinkle with salt and pepper. Prick with a fork in several places. Place on a baking sheet. Bake 50 to 60 minutes, until tender. Let cool slightly. Reduce oven temperature to 350F.
- Cut each potato into halves lengthwise. Scoop out pulp, leaving about 1/4 inch of potato on the skin. Place pulp in a large bowl and skins on a baking sheet. Add remaining ingredients to pulp, mixing well. Pile into potato skins. Bake about 15 minutes.
Nutritional Info *per serving
- Calories 236
- Fat 11g
- Cholesterol 33mg
- Sodium 277mg
- Carbohydrate 25g
- Fiber 3g
- Protein 11g