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Pepperoni Pizza Skins

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Potato Type: Russet
Cuisine: American
Prep Method: Baked


AppetizerSide Dish

Prep Time

10 Mins

Cook Time

60 Mins


Serves 8


  • 3 large russet potatoes
  • 4 ounces whole milk mozzarella cheese, shredded
  • 4 ounces fresh whole milk ricotta cheese
  • ½ ounce Parmesan cheese, grated
  • ¼ teaspoon salt
  • 2 ounces mini pepperoni slices
  • 2 ounces Parmesan cheese, grated

Salted Garlic Chive Butter

  • 4 Tablespoons unsalted butter
  • 1 clove garlic, grated
  • 1 Tablespoon fresh minced chives
  • 1/2 teaspoon sea salt


  • 1 cup marinara sauce


  • Ricotta Salata cheese


  1. Preheat oven to 425 °F.
  2. Line a sheet pan with parchment paper.
  3. Clean and wrap potatoes in foil and roast for 45-55 minutes, depending on size. Potatoes should still be very firm.
  4. Once potatoes are cool enough to handle, cut into quarters.
  5. Remove the flesh to create a canoe shape, leaving a ¼” of flesh.
  6. Reserve removed potato and use it for another purpose.
  7. Baste the bottom skin side of the potato with melted garlic chive butter and press Parmesan cheese directly onto the skin.
  8. Turn over, place on the prepared sheet pan, and baste the inside flesh side with the melted butter.
  9. Repeat with remaining potato quarters and return the potatoes to the oven and bake for 10 minutes.
  10. After 10 minutes, remove from the oven and top each skin with about 2 teaspoons of marinara sauce.
  11. Equally, divide the cheese mixture among the potato skins and top with mini pepperoni slices.
  12. Return the potatoes to the oven for 12-15 minutes until cheese is melted and golden.
  13. Place on serving tray with remaining marinara sauce for dipping and top with grated ricotta salata as a garnish.

Salted Garlic Chive Butter Preparation

  1. In a medium-sized bowl combine the softened butter with the garlic, chives, and sea salt. Stir to combine, and hold in the refrigerator until ready to use.


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Chef Maria Gentry

Nutrition Facts Per Serving









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