Ingredients
| 2 | cups HORMEL® Pepperoni Cup N’ Crisp, divided |
| 4 | russet baking potatoes, baked, cooled, and halved |
| 1 | cup sour cream |
| 2 | cups mozzarella cheese, divided |
| 2 | cups Provolone cheese, divided |
| 3 | tablespoons Creole seasoning, divided |
| 3 | tablespoons Italian seasoning, divided |
| 2 | tablespoons unsalted butter, melted |
| 1 | cup pizza sauce |
| Fresh basil and chives for garnish |
Directions
Heat oven to 425°F. Slice 1 cup of pepperoni into thirds.
Using a spoon, scoop out the flesh of the baked potato, leaving ¼- inch around the edges.
In medium bowl, combine potato flesh, sour cream, 1 cup mozzarella cheese, 1 cup provolone cheese, 1 tablespoon Creole seasoning, 1 tablespoon Italian seasoning, and sliced pepperoni.
Brush potato halves with melted butter and season with remaining Creole seasoning and Italian seasoning. Turn potatoes over and butter and season the skin side. Place potatoes on foil-lined baking sheet. Bake 5 minutes or until the skins start to brown. Turn potatoes over and bake 5 minutes longer. Remove potatoes from oven.
Fill each potato with 2 tablespoons of pepperoni mixture. Spoon 1 tablespoon pizza sauce over the potato mixture. Top each potato with remaining cheese and pepperoni.
Bake until cheese starts to bubble up and pepperoni has cupped and is crispy. Garnish with fresh basil and chives.