Recipe of the Week: Italian Grilled Potato Skins Appetizer


buy cialis arial, viagra 60mg sans-serif; font-size: 12pt;”>How about this one for entertaining this Holiday Season?

cialis arial, sans-serif; font-size: 12pt;”>Ingredients:

6 medium baking potatoes

2 tablespoons olive oil

1 garlic clove, minced

1/4 teaspoon Italian seasoning

1 (14 ounce) jar pizza sauce

1/2 (6 ounce) package pepperoni

1-1/2 cups shredded Italian cheese blend



Microwave potatoes on HIGH for 8 minutes, turning once.

Slice each potato in half lengthwise.

Combine oil, garlic and Italian seasoning in a small bowl.

Brush. cut surfaces of potato halves with of oil mixture.

Grill potatoes, cut-side down, on a lightly greased grill rack over medium heat for 5 to 7 minutes or until tender.

Scoop out insides of each potato half, leaving a half-inch-thick shell. 

Brush insides of the potato shells with remaining oil  mixture. 

Spoon sauce into each shell; add pepperoni and cheese.

Return potatoes to the grill (skin side down) and cook 5 minutes more or until cheese melts.


Marty Williams, our resident chef, Thousand Oaks

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