Ok, I mentioned these like a week ago on my facebook page. Oops. I kinda forgot to post them or even make them until tonight. Can I blame old age, senility, six kids and the damage they have done to my brain cells? My husband and his snoring? Global warming? I got spit on by a camel at the fair once? Some psychological issue that hasn’t yet been discovered and named?
Ok… sorry. I’m done now. But all of the above are still perfectly valid excuses. Just sayin’.
Back in the day, I think I’ve mentioned before, I worked at T.J.Applebees (now just Applebees). One of the things they did then were ten cent wings and ten cent potato skins. Yes, grasshopper, I am so old that wings and potato skins used to go for a dime during happy hour. Excuse me while I go take my Geritol. They also did one dollar pitchers of margaritas and I have many
very vague memories of sitting with the other waitresses and drinking a pitcher or six. Ahhh, good times, good times. I think.
Theirs were the typical skins; cheddar cheese, bacon bits, green onions. Yummy as can be, but c’mon, do you REALLY think I’m going to make them that way? I’m the woman that made these potato skins. After all this time, you all know I can’t be normal.
So, me being me, as opposed to me being say Sandra Bullock or Michelle Pfeiffer because God decided that I should look more like the love child of Phyllis Diller and Tiny Tim, I made them differently. I had been craving pizza recently and we couldn’t afford take out, so I used some ingredients I had here at home to make…well, the love child of potato skins and supreme pizza. My husband was like “I don’t know about this… I’m not much on potato skins”. He’s had four in the last 30 minutes. I am of course, gloating. Marital gloat…. it’s almost better than chocolate.
These have a few steps, but they’re quite easy to make, even for multi step. Each step is simple stuff like sauteing veggies or scooping out potatoes. I have faith that you can handle it. :-p I made this for 8 potatoes (16 skins), but it’s easily increased or decreased. If you end up with a little bit extra cheese and/or meat/veggie mixture, it makes a wonderful pizza omelet.
You know the drill… 🙂
Mrs. Cupcake… who is bloated from too much cheese.
Overloaded Pizza Potato Skins
- 8 medium potatoes
- olive oil
- 1 small onion, sliced in half, then thinly sliced into half rings
- 1 small green pepper, chopped into bite sized pieces
- 1 tablespoon minced garlic
- 1 tablespoon squeeze basil (available in the produce section)
- 1 5 ounce package mini pepperoni slices
- 1 4 ounce package Italian Sausage crumbles (by the lunch meats)
- 3 small Roma (plum) tomatoes, cut into bit sized pieces
- 1 15 ounce can or jar of pizza sauce ; use your favorite.
- 1/2 lb sharp cheddar cheese, shredded and mixed with
- 1/2 lb Mozzarella cheese, shredded
- Preheat oven to 350. Rub each potato lightly with olive oil, sprinkle with salt. Pierce each one to prevent a lovely little steam explosion in the oven, then place on the middle rack of the oven. bake until a fork can easily pierce the center of the potatoes, about 40 minutes.
- Remove from the oven, cut each potato in half and let sit until cool enough to handle, about 30 minutes.
- Use a small spoon and carefully scoop out the insides of each potato half, being sure to leave a thin shell around the edge so the potato isn’t too fragile to handle. Reserve the scooped mashed potato for another use- This is a good recipe to use it for
- Turn the oven to 450, then smear the edge and inside of each potato half with a small amount of olive oil. Place back in the oven and let bake until the edges of the potatoes are getting crispy and lightly browned, about 10 to 15 minutes.
- Meanwhile, in a medium pan, pour 3 tablespoons olive oil. Add in the sliced onions, sliced green peppers and garlic. Saute over medium heat , stirring occasionally, until the veggies are soft and the onions are lightly browned. Add in the sausage, squeeze basil and the pepperoni; continue cooking until the meats are heated through. Add in the tomatoes and cook just enough to heat them; you don’t want them getting mushy. Set aside when heated.
- Remove the potatoes from the oven and turn oven back down to 350. Use a pastry brush to lightly brush the insides of each skin with pizza sauce, about a teaspoon or so in each.
- Sprinkle each one with a small amount of the mixed cheeses, then spoon some of the meat/veggie mixture into each one. Lay directly next to each other (they help support each other and it prevents them from toppling over in the oven) in a baking dish. Sprinkle the rest of the cheese over the tops of the skins.
- Bake at 350 degrees for about 15 minutes, or until the cheese is melted and bubbly. Serve hot, with the remaining pizza sauce warmed and served on the side as a dipping sauce.
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It’s been a long time since I have made stuffed potato skins. After having and loving a potato skin pizza at a restaurant recently I would be all over these.