Pizza Potatoes

  • Yield: 4 servings


2large Russet potatoes
1/2cup chopped sun-dried tomatoes in oil
4ounces Fontina cheese, grated
Chopped pepperoni (optional)


  1. Preheat oven to 400F.
  2. Bake potatoes until tender. Cut each potato into halves. Remove pulp. Combine pulp with sun-dried tomatoes, cheese and pepperoni, if using. Pile into potato skins. Bake 10 minutes or until hot.

Nutritional Info *per serving

  • Calories 236
  • Fat 11g
  • Cholesterol 33mg
  • Sodium 277mg
  • Carbohydrate 25g
  • Fiber 3g
  • Protein 11g