Ingredients
4 medium russet potatoes (about 8 oz. each)1 tablespoon olive oil1 cup sliced fresh mushrooms1 small green pepper, chopped1 small onion, chopped1 garlic clove, minced1 can (8 ounces) pizza sauce1/3 cup mini sliced turkey pepperoni1/2 cup shredded Italian cheese blendOptional: Fresh oregano leaves or dried oregano
Preparation
Preheat oven to 400°. Scrub potatoes; place on a microwave-safe plate. Pierce several times with a fork. Microwave, uncovered, on high until tender, 12-15 minutes.
In a large skillet, heat oil over medium-high heat; saute mushrooms, pepper and onion until tender, 6-8 minutes. Add garlic; cook and stir 1 minute. Stir in pizza sauce and pepperoni; heat through.
Place potatoes on a baking sheet; cut an “X” in the top of each. Fluff pulp with a fork. Top with vegetable mixture; sprinkle with cheese. Bake until cheese is melted, 5-7 minutes. If desired, sprinkle with oregano.
