- 2 large Russet potatoes
- 1/2 cup chopped sun-dried tomatoes in oil
- 4 ounces Fontina cheese, grated
- Chopped pepperoni (optional)
- Preheat oven to 400F.
- 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.
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