Ingredients
2 russet potatoes
4 Tbsp marinara sauce, warmed
1/2 lb Italian Sausage, cooked and drained
12 slices pepperoni, sliced
4 oz sliced mushrooms, sautéed
4 oz can sliced black olives, drained
Penzey’s Pizza Seasoning
Instructions
To prepare the potatoes, preheat the oven to 400°. Wash the potatoes and poke holes in them. Brush the outside with olive oil and bake for 30-40 minutes, until tender. Let cool for a few minutes, then cut the potatoes in half lengthwise. Use a spoon to gently scoop out the middle, leaving a small edge of potato in the skin. Brush the inside and outside with olive oil and return to the oven, baking 5 minutes on each side.
While the potatoes are cooking, cook the Italian sausage and mushrooms. Slice the pepperoni. Warm the marinara in the microwave. Drain the black olives.
When the potato skins are finished baking, fill them with sauce, Italian sausage, mushrooms, pepperoni, and black olives. Top with a sprinkle of pizza seasoning. I like to serve these with a Whole 30 compliant ranch for dipping.
Notes
Save the insides of the potato for mashed potatoes with another meal!
I like to prep the sausage and mushrooms ahead. I also cook the potatoes and scoop out the insides ahead. On the night of serving, simply brush the skins with olive oil and bake for a few minutes on both sides to heat through.