8 baby potatoes, about the size of a golf ball
2 tbsp olive oil, or oil spray
1/2 cup pizza sauce, preferably homemade (see notes)
1 cup grated melting cheese (I used mozzarella, cheddar, gruyere and swiss would also also well)
48 pieces mini pepperoni slices (optional)
Finely chopped parsley, to garnish (optional)
Preheat oven to 220C/430F.
Prick each potato 2 to 3 times with a fork. Spread them out evenly around the edge of the microwave turntable (or in a circle for microwaves without a turntable). Microwave on high for 2 minutes. Turn potatoes over then microwave for a further 2 minutes, or until just cooked. Remove from microwave.
Cut each potato in half, then use a teaspoon to scoop the filling out, leaving a thin layer of potato.
Place the potatoes on a baking tray, skin side up.
Brush with olive oil (or spray) then sprinkle with a pinch of salt.
Bake skins for 10 minutes or until the skin is browned and a bit crispy.
Turn the grill (broiler) on.
Flip the potato skins over so the bowl side is facing up.
Fill each potato skin with about 1½ tsp of pizza sauce, then top with grated cheese.
Place 2 to 3 pepperoni’s on each, then place under the grill (broiler) for 3 to 5 minutes until the cheese is melted and the pepperoni is just starting to brown.
Sprinkle with parsley, if using, and serve immediately.
note – To make a quick pizza sauce, mix the following in a small bowl: ½ cup tomato paste, 1½ tbsp water, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp salt, ¼ tsp sugar, ½ tsp dried oregano and black pepper. Use as per recipe instructions.