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1.
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Preheat oven to 375 degrees F. Pierce potatoes a few times with a fork and wrap each potato in foil.
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Put them into the oven to bake for an hour.
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Remove from oven, unwrap, and allow to cool a bit.
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2.
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Cut the potatoes in half lengthwise.
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Spoon the centers of each half into a large bowl, leaving some of the potato in the skin to keep the structure.
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Mix and mash the potato flesh then mix in the cream cheese, Italian seasoning, salt, and shredded cheese, making sure there are no big chunks of potato left.
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3.
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Increase the oven heat to 475 degrees F. Line a baking sheet lined with foil then spray with cooking spray.
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Combine oil, salt, garlic powder, and pepper in a small bowl then brush it over both sides of the potato skins.
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Set them onto the prepared baking sheet, cut side down.
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Bake for 4 minutes then turn them over and bake for 5 minutes more.
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Remove from oven.
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4.
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Scoop the potato mixture into skins (if you pat the mixture into the skin so that its a bit indented like a shallow bowl, the sauce will sit on top easily).
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Spoon 3 tablespoons each of sauce and mozzarella cheese on top, and layer pepperoni slices on top of cheese.
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Lower heat to 375 F and bake potatoes for 20 minutes.
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Top with additional Parmesan cheese if desired.
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Serve.
