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

Recipe by MyRecipes December 2015

Gallery

Con Poulos; Styling: Paige Hicks

Recipe Summary

hands-on:
25 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

349 calories; fat 17g; saturated fat 6g; protein 16g; carbohydrates 38g; fiber 4g; cholesterol 28mg; sodium 683mg.
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