4medium to large Russet potatoesscrubbed clean, washed, and dried
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1cuppasta or pizza saucestore-bought is fine
1 ½cupsshredded mozzarella cheeseor as desired
Preheat the oven to 400°F. Prick the potatoes all over with a fork. Rub gently with olive oil, sprinkle with salt and pepper, and set on an aluminum foil-covered sheet pan. Bake for approximately 45 minutes or longer, until tender (it should be easily pricked with a fork. Remove from the oven and let cool slightly.
Cut each potato in half and carefully scoop out the flesh leaving about ¼ inch of flesh within the skin. Brush the inside of the potato halves with olive oil, and sprinkle generously with salt and pepper. Bake for another 10 minutes, then turn on the broiler for another few minutes as needed to continue to crisp up the top. Don’t overdo it because it will be baking more with the filling.
Fill each potato skin with about 2 tablespoons of sauce, a few tablespoons or so of mozzarella cheese (use your judgement here), and a couple slices of pepperoni. You could also sprinkle some dried oregano on top if you’d like. Sliced olives would also be a nice touch! Bake the filled potato skins for another 10 to 15 minutes, or until the cheese is melted and bubbly. Serve warm or at room temperature.