Pepperoni-Pizza Baked Potatoes

• Gluten free

• Meat

  • 1/2 cup Pepperoni, rounds

• Produce

  • 4 Baking potatoes, large
  • 1 cup Mushrooms
  • 1 tbsp Onion, medium

• Condiments

  • 1 1 cup 8-oz. can Tomato sauce

• Baking & Spices

  • 1/2 tsp Italian seasoning
  • 1 tbsp Salt and pepper

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

• Dairy

  • 1 cup Mozzarella

Found on myrecipes.com

Description

Directions

• 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.

Nutrition