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Ingredients

  • 2 large Russet potatoes
  • 1/2 cup chopped sun-dried tomatoes in oil
  • 4 ounces Fontina cheese, grated
  • Chopped pepperoni (optional)

Instructions

  1. Preheat oven to 400F.
  2. Bake potatoes until tender. Cut each potato into halves. Remove pulp. Combine pulp with sun-dried tomatoes, cheese and pepperoni, if using. Pile into potato skins. Bake 10 minutes or until hot.

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The recipe was originally published as Pizza Potatoes on Relish.com

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