ME ME ME ME ME ME ME ME ME ME!
Okay, so I think I’ve established that I love potato skins. I can’t
help it, man. They’re just so 1984! And everything that’s 1984 is okay
by me. Except tanning beds. *Shudder* But that’s another story for
another time.
Usually when I make potato skins, I go old school and top them with
melted cheddar, diced bacon, sour cream, and chives. But there are so
many variations on the theme. Pizza, for instance! Imagine the
possibilities. I whipped up these very simple pepperoni pizza beauties,
but you can take off running and do whatever pizza topping makes your
skirt fly up. So many possiblities!
To
make the potato skins, scrub the heck out of some small russet potatoes
in order to get them nice and clean. When they’re dry, brush the whole
surface of the potatoes with a little canola or olive oil.
Sprinkle
them with a little kosher salt, then put them in a 400 degree oven for
about 30-45 minutes. You want the potatoes to be nice and tender, and
you want the skin to be a little on the crisp side. The baking time will
be determined by the size of the ‘taters, so just give ’em a squeeze
after 30-35 minutes (with a towel in your hand, of course! ha.) and
monitor them till they’re done.
They’re done now. Nice and tender. Nice and (somewhat) crispy skin. So split them in half…
And use a spoon to scoop out the potato, leaving a little bit of a rim (for support) all the way around.
Like this!
Now, melt a little butter and brush it really lightly on the inside of the potato…
And the outside, too! 
Then
put them back in the oven: First put them in skin side up for about 5-7
minutes…then use tongs to flip them over and put them back in the oven
for a few more minutes, or until they’re nice and crisp and wonderful.
Meanwhile,
dice up some pepperoni. I used this whole piece, which was easy to dice
up—but you can buy the sliced stuff and dice it up, too. 
Grate
up some mozzarella, too! (You can use the good, fresh stuff if you have
it. I done didn’t have it. I mean I didn’t done have it. Oh, never
mind.)
Finally, crack open a jar of the hard stuff!
I mean the jarred stuff.
And yes. You can make your own marinara sauce if you druther.
But this day, I just didn’t druther.
And you know what? The next time I make it, I probably won’t druther neither.
To build the skins, spoon a little bit of pizza sauce into each skin.
Sprinkle on a good amount of grated mozzarella…
And some diced pepperoni.
Then put them back in the oven for 3 to 5 minutes, until the cheese melts and everything’s hot and bubbly.
Sprinkle on some minced parsley right when they come out of the oven…
And serve ’em up!
You’ll love these. So easy…so tasty. And considering the pizza
topping possibilities that exist in this universe of ours, you could
have a whole party based on pizza potato skin variations alone. Here are
some other ideas:
Crumbled cooked Italian sausage
Crumbled cooked hamburger
Diced red, green, or yellow bell pepper
Diced red onion
Sliced black olives
Sliced jalapenos
Diced Canadian bacon
Pineapple
Sliced or diced mushrooms
All different cheeses
Crumbled cooked hamburger
Diced red, green, or yellow bell pepper
Diced red onion
Sliced black olives
Sliced jalapenos
Diced Canadian bacon
Pineapple
Sliced or diced mushrooms
All different cheeses
Have fun with these!
Here’s the handy dandy printable:
Recipe
Pizza Potato Skins
- Prep Time:
- 10 Minutes
- Difficulty:
- Easy
- Cook Time:
- 20 Minutes
- Servings:
- 16 Servings
- 8 whole Small Russet Potatoes
- Canola Oil
- Butter, Melted
- Kosher Salt
- Jarred Marinara Or Pizza Sauce
- Grated Mozzarella Cheese
- Diced Pepperoni
- Minced Fresh Parsley
- Miscellaneous Pizza Toppings: Cooked Sausage, Cooked Hamburger, Diced Bell Pepper, Diced Onion, Diced Mushrooms, Diced Canadian Bacon, Etc.
Preheat the oven to 400 degrees. Scrub potatoes very clean.
Rub the surface of each potato with canola oil. Sprinkle with salt and bake until the potatoes are tender and the skins are crisp, about 30 to 45 minutes.
Cut the baked potatoes in half, then use a spoon to scoop out most of the insides, leaving a bit of a rim all around. Brush the inside and outside of each half with melted butter. Place the potatoes skin side up and return to the oven for 5 to 7 minutes. Turn them over (using tongs) and put them back in the oven for a few more minutes, or until the potatoes are crisp. Remove them from the oven and set them aside.
To assemble the skins, fill each skin with a spoonful of marinara or pizza sauce. Add a good amount of grated cheese and sprinkle on some diced pepperoni. Return them to the oven for just a couple of minutes, or until the cheese is melted.
Sprinkle with minced parsley and serve immediately!
Rub the surface of each potato with canola oil. Sprinkle with salt and bake until the potatoes are tender and the skins are crisp, about 30 to 45 minutes.
Cut the baked potatoes in half, then use a spoon to scoop out most of the insides, leaving a bit of a rim all around. Brush the inside and outside of each half with melted butter. Place the potatoes skin side up and return to the oven for 5 to 7 minutes. Turn them over (using tongs) and put them back in the oven for a few more minutes, or until the potatoes are crisp. Remove them from the oven and set them aside.
To assemble the skins, fill each skin with a spoonful of marinara or pizza sauce. Add a good amount of grated cheese and sprinkle on some diced pepperoni. Return them to the oven for just a couple of minutes, or until the cheese is melted.
Sprinkle with minced parsley and serve immediately!
