1 cup Touch of Philadelphia Shredded Creamy Mozza Cheese
1/2 cup sour cream
2 Tbsp. chopped fresh basil
PREP TIME
15m
COOK TIME
36m
TOTAL TIME
51m
YIELD 8 servings, 1 potato skin each
Instructions
1. Prick potatoes with fork; place in single layer on microwaveable plate. Microwave on HIGH 10 to 12 min. or until tender. Cool 10 min.
2. Heat oven to 375°F. Cut potatoes lengthwise in half; scoop out centres, leaving 1/4-inch-thick shells. Refrigerate removed potato centres for another use. (See tip.)
3. Place potato shells, cut sides up, on baking sheet sprayed with cooking spray. Spread pizza sauce onto insides of shells. Place 2 pepperoni slices in each shell; top with cheese and remaining pepperoni slices.