Sometimes a celiac gets a little desperate for the wonderful flavor of pizza but doesn’t want to go through the work of making her own crust. I made this recipe up tonight and everyone, especially the kids, loved it. The amounts I used were based on 8 medium potatoes. This is actually my estimate, I just threw the cheese in until it looked right.
8 baking potatoes
1 1/2 c. mozarella cheese
1/4 c. shredded parmesan cheese
1 can pizza sauce
dash of salt
1 bag Hormel turkey pepperonis, chopped
Bake (or microwave) potatoes. Cut them in half and scoop out the insides and put into a bowl. Arrange the potato skins on a foil lined tray. Mix the mozarella, 1/2 can of pizza sauce, salt, and 3/4 of the chopped pepperonis with the potato insides. Stir well until creamy. You can microwave the mixture if your cheese won’t melt. Fill the potato skins and top with parmesan cheese and the reserved pepperonis. Broil until the pepperonis are crispy. I suppose you could also bake them at 350 F for a thoroughly twice-baked potato, but we were all hungry!
Heat the rest of the pizza sauce for dipping.