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Pepperoni-Pizza Baked Potatoes

Photo: Con Poulos; Styling: Paige Hicks

Hands-on time 25 mins
Total time 30 mins

Serves 4

We'll take our baked potatoes loaded up with cheese and pepperoni!


  • 4 large baking potatoes, washed, patted dry, pierced all over with a sharp knife
  • 1 1/2 tablespoons olive oil
  • Salt and pepper
  • 1 medium onion, chopped
  • 1 cup sliced mushrooms
  • 1/2 cup sliced pepperoni rounds (about 1 3/4 oz.)
  • 1 8-oz. can tomato sauce
  • 1/2 teaspoon Italian seasoning
  • 1 cup shredded mozzarella

Nutrition Information

  • calories 349
  • fat 17 g
  • satfat 6 g
  • protein 16 g
  • carbohydrate 38 g
  • fiber 4 g
  • cholesterol 28 mg
  • sodium 683 mg

How to Make It

  1. Preheat oven to 425°F. Line a baking sheet with parchment. Rub potatoes with 1/2 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 baking sheet. Bake until skins are crisp, about 15 minutes.

  2. Heat remaining oil in a large skillet over medium-high heat. Cook onion and mushrooms, stirring occasionally, until soft and beginning to brown, about 5 minutes. Stir in pepperoni, tomato sauce, Italian seasoning and 1/4 tsp. each salt and pepper.

  3. Remove potatoes from oven. Place oven rack 5 inches from heat source; preheat broiler. Carefully cut a slit in top of each potato; squeeze ends to open. Fluff inside of 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.