You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome


  • 2 large Russet potatoes
  • 1/2 cup chopped sun-dried tomatoes in oil
  • 4 ounces Fontina cheese, grated
  • Chopped pepperoni (optional)


  1. Preheat oven to 400F.
  2. 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.

Videos You Might Also Like

The recipe was originally published as Pizza Potatoes on

Didn't find what you were looking for? Try another search: