Twice-baked Potato Skins W Pepperoni |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
|
Ideal for Superbowl parties, gatherings, birthdays, etc. These babies are so good, if you have any left when the party's over, you'll be eating them for breakfast the next morning. Ingredients:
10 large (whole) russet or idaho potatoes, scrubbed |
2 1/2 to 3 cups of pepperoni, diced |
1/3 cup milk |
1 cup butter or margarine |
1/2 tspn cayenne pepper |
2 tbspns oregano |
3 tbspns garlic powder |
salt, black pepper to taste |
parsley or chives to garnish |
Directions:
1. Preheat oven to 400F. Arrange potatoes in a large baking pan and bake for 1 hour, or until potatoes are soft.
2. In the meantime, if you haven't already, dice the pepperoni.
3. Remove from oven, but leave the heat on because you'll be putting them back in soon.
4. Cut each potato into 3 wedges, scooping out only half of the potato into a large mixing bowl, leaving a decent layer of potato above the skin so it holds it's basic shape.
5. When you've gathered all the potato flesh into the bowl, add butter, milk, salt, Pepper, Garlic, Oregano and Cayenne.
6. Mash with potato masher until smooth.
7. Pile the mashed potatoes evenly back into the potato skins, arranging them back into the baking pan in a single layer. (No laying them on top of each other!) You may need an extra pan for this.
8. Arrange the pepperoni evenly on top of the potato skins, then sprinkle either the Parsley or Chives to garnish the tops. (I add Parsley and extra Garlic)
9. Bake for an additional 15 minutes, then remove, arrange on plate and enjoy.
10. You may also add black olives, cheddar and/or Monterey Jack cheese, onions, etc. The options are limitless!
|
|