Pepperoni Pizza Baked Potatoes with Ranch
Prep Time
Cooking Mode
6 medium Russet Potatoes, washed and patted dry
3 tbsp olive oil, divided
¾ tsp salt, divided
½ cup plain 3% yogurt
2 tbsp mayonnaise
2 tbsp very finely chopped chives
1 tbsp very finely chopped dill
½ tsp fresh strained lemon juice
Black pepper
2 tbsp tomato paste
2 ½ cups halved grape tomatoes
1 garlic clove, finely grated
¼ pkg Compliments Pepperoni Stick, casing removed and thinly sliced into rounds
2 cups coarsely grated Compliments Pizza Mozzarella cheese
Fresh basil leaves to garnish, optional
6 medium Russet Potatoes, washed and patted dry
3 tbsp olive oil, divided
¾ tsp salt, divided
½ cup plain 3% yogurt
2 tbsp mayonnaise
2 tbsp very finely chopped chives
1 tbsp very finely chopped dill
½ tsp fresh strained lemon juice
Black pepper
2 tbsp tomato paste
2 ½ cups halved grape tomatoes
1 garlic clove, finely grated
¼ pkg Compliments Pepperoni Stick, casing removed and thinly sliced into rounds
2 cups coarsely grated Compliments Pizza Mozzarella cheese
Fresh basil leaves to garnish, optional
Directions
1Position oven rack in the centre position. Preheat to 350°F (177 °C).
2Prick potatoes all over with a fork, then rub with 1 tbsp (15 mL) olive oil to coat. Season with 1/2 tsp (2 mL) salt and pepper. Bake, directly on centre rack, 1 hr 10 min to 1 hr 20 min or until very tender when pierced with a paring knife.
3Meanwhile, combine yogurt with mayonnaise, chives, dill, lemon juice and 1/8 tsp (0.5 mL) salt. Season with pepper. Cover with plastic wrap and refrigerate.
4When potatoes are almost done baking, heat remaining 2 tbsp (30 mL) oil in a large non-stick frying pan over medium heat. Add tomato paste and cook, stirring constantly, for 2 min. Stir in tomatoes and garlic. Season with remaining 1/8 tsp (0.5 mL) salt and pepper. Cook, stirring often, 5 to 7 min or until mixture is saucy. Set aside.
5Line a baking sheet with parchment. Remove potatoes from oven to prepared sheet. Let cool, 5 min. Increase oven temperature to 425°F (218°C).
6Make a slit down the centre of each potato and squeeze flesh open. Fill centres with tomato mixture. Top with cheese, then pepperoni. Return to centre rack of oven, 8 to 10 min, or until cheese is melted and pepperoni is lightly crisped.
7Drizzle ranch mixture over potatoes. Garnish with basil leaves, if using. Serve immediately.
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Personal Note
Personal Note
