The Recipes

Method

1. Preheat the oven to 200°C/180°C fan/gas 6.
2. Scrub the baking potatoes, then pierce them a few times with a fork. Rub with a little oil and salt, then bake directly on the oven rack for 50–60 minutes, until crisp on the outside and fluffy inside.
3. While the potatoes are baking, fry the pepperoni slices in a dry pan over medium heat for 2–3 minutes until they are crispy. Remove from the pan and keep all the oil.
4. Once the potatoes are cooked, allow them to cool slightly, then slice them in half lengthways.
5. Scoop out some of the potato flesh, leaving about 1 cm of potato inside the skins. (Save the scooped-out potato for the filling.)
6. Place the potato skins back on a baking tray, brush with a little oil, and bake for another 10 minutes, flipping halfway through for extra crispiness.
7. In a bowl, mix the scooped-out potato with ¾ of the Pilgrims Choice Italian Cheese and the crispy pepperoni slices. Season with salt and pepper to taste.
8. Fill each potato skin with the potato and pepperoni mixture, then spoon over a layer of pizza sauce, followed by the remaining Pilgrims Choice Italian Cheese. Bold, melty, and packed with pizza flavour—this is the ultimate twist on a classic!
9. Return to the oven and bake for 5–7 minutes, until the cheese is fully melted and bubbling.
10. Remove from the oven, tear the fresh basil leaves, and sprinkle them over the potato skins.
11. Serve immediately and enjoy the crispy, cheesy, pizza-inspired goodness!