Kids are used to seeing these with nothing more than bacon and cheese on top. But pepperoni and salsa are two zingy flavors that kids will like because they've had them at the drive-in lots of times - but never this tasty.

Recipe by Cooking Light November 2003

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Recipe Summary

Yield:
8 servings (serving size: 1 shell)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425º.

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  • Bake potatoes at 425º for 1 hour or until done; cool slightly.

  • Cut each potato in half lenghtwise, scoop out pulp, leaving a 1/4-inch-thick shell. Reserve potato pulp for another use. Place potato shells on baking sheet; spray inside of shells with cooking spray. Bake at 425º for 8 minutes or until crisp. Divide pepperoni and cheese evenly among potato shells. Bake at 425º for 5 minutes or until cheese melts. Top each shell with 1 tablespoon sour cream, 1 tablespoon onions, 2 teaspoons olives, and 1 1/2 teaspoons salsa.

Nutrition Facts

124 calories; calories from fat 30%; fat 4.2g; saturated fat 1.7g; mono fat 1.5g; poly fat 0.7g; protein 8.7g; carbohydrates 12.8g; fiber 1.1g; cholesterol 21mg; iron 0.8mg; sodium 395mg; calcium 141mg.
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