Categories: Meals

Ingredients

• 6 russet potatoes
• 1 tbsp. olive oil
• 1 tsp garlic salt
• 2 1/2 tsp kosher salt
• Black pepper, to taste
• 1 cup whole milk
• 1 cup ricotta
• 1/2 cup grated Parmesan
• 4 tbsp. salted butter, softened
• 1 garlic clove, grated
• 1 tbsp. chopped fresh basil
• 1/2 tsp dried oregano
• 6 oz. package sliced pepperoni, cut into quarters
• 2 13-oz. jars pizza sauce, warmed
• 1 1/2 cups shredded mozzarella

Directions

1. Preheat oven to 350. Poke a few holes in the potatoes with a fork. Rub the potatoes all over with the olive oil, then sprinkle with the garlic salt, 1/2 tsp kosher salt and black pepper. Place on a baking sheet. Bake until the potatoes are tender and can easily be pierced with a fork, 55-60 minutes.

2. Cut the potatoes in half lengthwise. One at a time, hold each half with a towel and scoop out the flesh into a bowl, leaving the skins intact so that they can be stuffed. Place the skins back on the baking sheet.

3. Mash the potatoes with the milk, ricotta, Parmesan, butter, garlic, basil, oregano, the remaining 2 tsp kosher salt and black pepper. Mix in all but 1/4 cup pepperoni.

4. Spoon the potato mixture into the potato skins on the baking sheet. Top each with 1 tbsp. pizza sauce and sprinkle evenly with the mozzarella and remaining pepperoni. Bake until the cheese is melted, 10 to 15 minutes. Serve the potatoes with the remaining sauce.

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