Looking for a new way to get that unbeatable pizza flavor? Try these Pizza Twice Baked Potatoes stuffed with two cheeses, pepperoni and classic garlic Italian seasonings. A gluten free way to enjoy pizza!
Place the potatoes on a baking sheet and bake for about 60 minutes. *Test the potatoes part way through cooking. Large potatoes will take longer to bake, small potatoes will take less time.
Use a sharp knife to cut the top part off of each potato.
Scoop out the potato pulp from each potato, being careful to leave the skin in tact. *Also be careful that the potatoes will be very hot if they are taken right from the oven.
Place the potato pulp in in a medium size bowl.
Add the all of the shredded mozzarella (reserving 3/4 cup for topping), parmesan cheese (reserving 3 tablespoons for topping) pepperoni (reserving 3 tablespoons for topping), salt, Italian seasoning and garlic powder. Mix well.
Spoon the cheesy potato mixture back into each potato. (If there is any extra potato mixture, bake it in a small greased pan.)
Top with the reserved mozzarella and pepperoni, then sprinkle with reserved Parmesan.
Reduce the oven temperature to 350 degrees Fahreheit and bake for 15 minutes.
Set the oven to low broil and allow the cheese to brown for 2-3 minutes. Watch this closely!
The calories shown are based on the 5 large russet potatoes and using all of the cheese & ingredients listed. One serving is one stuffed potato. Two lower the calorie count, use less cheese, smaller potatoes and turkey pepperoni. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.