The flavor of a pizza on a baked potato. Doesn't get any better than this!
4 | Medium | Russet potatoes, scrubbed |
1⁄4 | Cup | nonfat plain greek yogurt |
4 | Teaspoon | butter |
1⁄2 | Teaspoon | Garlic or seasoned salt |
Unknown | Snipped fresh chives or green onion tops (optional) | |
16 | Slice | Turkey Pepperoni |
1⁄4 | Cup | Warm pasta sauce |
1⁄4 | Cup | Italian blend shredded cheese |
1 | Tablespoon | Minced green pepper |
1 | Tablespoon | Sliced green onion |
Cut a wedge out of each potato about 1/8-inch wide and 1-inch deep and place in a microwave-safe dish. Microwave on HIGH, uncovered, for 10 to12 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave.
Carefully make a slit in the top of each potato and fluff with a fork. Stir 1 Tablespoon yogurt, 1 teaspoon buttery spread and 1/8 teaspoon salt into each potato; sprinkle with chives if desired. Place 16 slices turkey pepperoni on a plate and microwave on HIGH for 45 to 60 seconds to crisp.
Top each seasoned potato with pasta sauce, cheese, green pepper and green onion. Microwave on HIGH for 2 minutes to melt cheese, then, top with coarsely crumbled pepperoni slices.
Yield | |
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Source | Photo and recipe courtesy of Potatoes USA |
Prep time | 10 minutes |
Cook time | 15 minutes |
Recipes | 30 Minutes or Less |