Loaded Pizza Baked Potatoes
Ingredients
- 4 large russet potatoes washed, patted dry, pierced all over with a sharp knife
- 1½ Tbsp olive oil
- salt and pepper to taste
- 1 medium onion chopped
- 1 cup sliced mushrooms
- ½ cup sliced pepperoni rounds
- 1 8-oz can tomato sauce
- ½ tsp Italian seasoning
- 1 cup shredded mozzarella
Instructions
- Preheat oven to 425°F.
- Line a baking sheet with parchment paper.
- Rub potatoes with ½ 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 onions and mushrooms, stirring occassionally, until soft and beginning to brown, about 5 minutes.
- Stir in pepperoni, tomato sauce, Italian seasoning, and ¼ tsp. each salt and pepper.
- Remove potatoes from the oven.
- Place oven rack 5 inches from the heat source; preheat boiler.
- 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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