Mitchell'S Loaded Baked Potato Skins

1. 1

   Preheat oven to 425u00b0.

2. 2

   Bake potatoes at 425u00b0 for 1 hour or until done; cool slightly.

3. 3

   Cut each potato in half lenghtwise, scoop out pulp, leaving a 1/4-inch-thick shell. Reserve potato pulp for another use. Place potato shells on baking sheet; spray inside of shells with cooking spray. Bake at 425u00b0 for 8 minutes or until crisp. Divide pepperoni and cheese evenly among potato shells. Bake at 425u00b0 for 5 minutes or until cheese melts. Top each shell with 1 tablespoon sour cream, 1 tablespoon onions, 2 teaspoons olives, and 1 1/2 teaspoons salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.