Prep Time

    •    Prep and cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    salt and pepper
    •    1 1/2 tbsp olive oil
    •    1/2 tsp Italian seasoning
    •    1 cup sliced mushrooms
    •    1 8-oz can tomato sauce
    •    1 medium onion, chopped
    •    1 cup shredded mozzarella
    •    1/2 cup sliced pepperoni rounds
    •    4 large baking potatoes, washed, patted dry, pierced all over with a sharp knife

Method

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.

This great family recipe is thanks to My Recipes at https://www.myrecipes.com/recipe/pepperoni-pizza-baked-potatoes