Like a baked, stuffed potato but with a crispier skin. Toss on chopped spinach or broccoli, if desired.
1 spray cooking spray
2 large potatoes, baked, cooled completely, quartered lengthwise*
1/3 cup pizza sauce
2 ounces pepperoni, finely chopped
1/3 cup Kraft Low-Moisture, Part-Skim Finely
Shredded Mozzarella Cheese, or other brand
1/8 teaspoon dried oregano, red pepper flakes or garlic, or to taste
Heat oven to 425 degrees F. Coat a baking sheet with cooking spray.
Slice top half or two thirds of potato flesh off each potato wedge. (Reserve potato flesh for soup or mashed potatoes, if desired.) Spoon about 2 teaspoons of pizza sauce over each potato wedge; sprinkle wedges with pepperoni and then with cheese.
Carefully place potato skins on prepared baking sheet. Bake until cheese melts and potatoes are hot, about 6 to 8 minutes. Season to taste with oregano, red pepper flakes or garlic. Yields 2 potato skins per serving.
*Make sure the potatoes are cooled completely before slicing and scooping out the flesh or you may have a hard time forming the skins.
Servings: 4, WW Points 4
Received from Nancy H. from WWMSG.