Cheesy Pepperoni Potato Skins

I had made baked potatoes for another recipe and only needed the potato pulp. Thankfully, I showed some forethought by freezing the potato skins, thinking I could use them at a later time. Well, Super Bowl Sunday came around, and I thought it was the perfect time to defrost them and see what I could do with them. They came out super tasty and were a big hit!

• Ready In: 35 mins
• Serves: 4

Ingredients

• 8  cooked russet potatoes, skin halves (from 4 baked russet potatoes, pulp removed)
•  salt and pepper
•  grated parmesan cheese
• 2  cups  shredded cheddar cheese
• 1⁄2 cup  diced  pepperoni
• 2  tablespoons  chopped fresh parsley, chopped
•  cayenne pepper, to taste
• 6  green onions, thinly sliced
• 8  tablespoons sour cream

Directions

1. Preheat oven to 400 degrees and spray a baking sheet pan with nonstick cooking spray. Place potato skins on the pan and sprinkle the insides with salt, pepper, and Parmesan cheese to your taste.
2. In a bowl, combine the cheese with the pepperoni, parsley, cayenne and green onion. Stir thoroughly and divide among the potato skins, stuffing evenly.
3. Bake for 20-25 minutes until the cheese melts. Slice each potato into thirds and arrange on a platter. Top each potato with a dab of sour cream. Enjoy!