Prep Time: 10 minutes | Cooking Time: 1 hour | Yield: 2-4 servings
You can really stuff this potato skins with whatever you'd like, but my husband and I choose chicken, pepperoni & olives!
This was a really fun play on pizza - something we haven't had in FOREVER and is Whole30 approved. Yum!
2 large organic russet potatoes
1 cup organic sugar-free pizza sauce (Whole Foods)
2 tbsp olive oil
Your choice of toppings. I used:
4 oz chicken (premade chicken strips from Costco)
4 tbsp organic black olives, sliced
1/2 cup pepperoni
Optional: dip in Tessemaes creamy ranch
Preheat oven to 425ºF.
Poke holes into the organic russet potatoes with a fork and brush with olive oil. Bake for 40 minutes and then let cool for 10 minutes.
Lower the oven temperature to 400ºF.
Cut the potatoes in half and scoop out the inside of the potato. Place bake in the oven face down for 5 minutes and then face up for 5 minutes.
Now fill with pizza sauce and desired toppings, and finish by sprinkling on sea salt and pepper.
Bake for another 8-10 minutes or to your preferred crispness. Enjoy!