I'm sure it's my Irish DNA speaking, but you know how I adore potatoes, cooked any way, shape or form. Since we've been celebrating all weekend, I made a sinfully delicious variation of spuds we haven't had in ages. One of our favorite local restaurants made the most wonderful Italian stuffed potato skins, back in the mid-1980s. Here is my own delectable version, with a bit of guilt-free turkey pepperoni thrown in.
Willow's Italian Stuffed Potato Skins
3 largish baking potatoes
1 green pepper diced
1 medium onion diced
2 large tomatoes diced
2 cups shredded mozzarella
3 oz. sliced pepperoni
a tsp or so of oregano
Bake the whole potatoes until done. Remove, cool enough to handle, then cut in half lengthwise and scoop out the potato, like a hallow canoe, leaving 1/2 inch around the skins. Deep fry the skins till lightly browned and crispy. (I use my deep fryer.) Drain well and place on baking sheet.
Load skins with equal amounts of veggies, sprinkle with oregano, then top with cheese, and pepperoni on top. Bake about 10 minutes in a 400 degree oven, until cheese is melted.
Serve with homemade buttermilk dressing. (I tweak bottled lite ranch by adding equal amounts of buttermilk and low-fat mayo, and loads of fresh ground pepper.) The reserve potato makes great mashed, by the way. I freeze it to use later.
