Ingredients
Scale
- 6 potatoes, scrubbed
- 24 slices of pepperoni, diced
- 1 bell pepper, diced
- 1 red pepper, diced
- 1 onion, diced
- ¼ tsp salt
- 6 clove fresh garlic, minced
- 1 tsp chicken seasoning (like McCormick Perfect Pinch)
- 1½ cup mozzarella cheese, shredded
- ½ cup milk
- salt to taste
Instructions
- Preheat oven to 400°F.
- Prick each potato several times with a fork.
- Place potatoes on cookie sheet and bake until potatoes are soft, about 45 minutes to an hour.
- Remove potatoes from oven and slightly cool.
- While potatoes are cooling, place 2 tbsp oil in large skillet and saute pepperoni, green pepper, red pepper, onion and garlic.
- Once onions are soft, add chicken seasoning and salt.
- Stir-fry for one minute and remove from heat.
- Now, cut potatoes in half, lengthwise.
- Then, carefully scoop out the inside of the potato with a spoon.
- Place all scoops of potatoes into a large mixing bowl.
- Next, add the sauteed veggies and pepperoni, reserving ½ cup of the mixture.
- Add ½ of the required milk and mix the potatoes with an electric hand mixer.
- Mix for about three minutes, and then add remaining milk, half of the shredded cheese and the amount of salt suited for your family’s taste.
- Continue to mix for one minute.
- Then, place mashed potatoes back into potato shells.
- Once the shells are filled, place one Tablespoon of sauteed veggie mixture on top and sprinkle with one teaspoon of mozzarella cheese.
- Bake for an additional 15 minutes, or until cheese is melted and topping bubbles.
- Serve hot with a fresh green salad.