• Baked Potato Skins
  • 4 Medium Size Russet Potatoes, scrubbed
  • Olive Oil
  • Laguna Salt Toasted Onion Sea Salt
  • 1 Cup Thick Pasta Sauce

  • About 1 1/2 Cups Shredded Mozzarella Cheese
  • 16 Slices of Pepperoni
  1. Preheat the oven to 400˚F.
  2. Baked Potato Skins:Place the potatoes on a large baking tray. Bake the potatoes for 40 to 50 minutes, or until softened. Remove from the oven and let the potatoes cool slightly.
  3. Cut each potato in half and scoop out leaving about 1/4 inch of the potato skin.

 Brush the potato inside out with olive oil and season with Toasted Onion Sea Salt. Then bake in the oven for about 8 to 10 minutes on each side until they are crisp. Remove from the oven and let cool.
  4. Fill about 2 Tbsp of pasta or pizza sauce, top-up with mozzarella cheese (and pepperoni).

 Place the potato skins on a baking sheet, and bake for about 15 minutes, or until the cheese has melted. Serve warm or at room temperature.

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