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Cheesy Pepperoni Potato Skins

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“I had made baked potatoes for another recipe and only needed the potato pulp. Thankfully, I showed some forethought by freezing the potato skins, thinking I could use them at a later time. Well, Super Bowl Sunday came around, and I thought it was the perfect time to defrost them and see what I could do with them. They came out super tasty and were a big hit!”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees and spray a baking sheet pan with nonstick cooking spray. Place potato skins on the pan and sprinkle the insides with salt, pepper, and Parmesan cheese to your taste.
  2. In a bowl, combine the cheese with the pepperoni, parsley, cayenne and green onion. Stir thoroughly and divide among the potato skins, stuffing evenly.
  3. Bake for 20-25 minutes until the cheese melts. Slice each potato into thirds and arrange on a platter. Top each potato with a dab of sour cream. Enjoy!

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