A delightful twist on twice-baked potatoes, combining the flavors of pizza with the comfort of baked potatoes.
Preheat your oven to 450°F.
Ensure the oven is fully preheated for even cooking.
Wash the potatoes thoroughly and pierce them with a fork.
Piercing the potatoes allows steam to escape, preventing them from bursting.
Bake the potatoes directly on the oven rack for 45 minutes or until tender.
Placing the potatoes directly on the rack ensures even cooking.
Let the potatoes cool on the counter for 20 minutes.
Cooling makes them easier to handle and prevents burns.
Cut each potato in half lengthwise and scoop out the flesh, leaving a 1/4-inch thick shell.
Use a spoon to carefully scoop out the flesh without tearing the skin.
Mash the scooped-out potato flesh with sour cream, salt, and pepper in a mixing bowl.
Mash until smooth for a creamy texture.
Spoon the filling back into the potato shells evenly.
Pack the filling gently to maintain the shape of the shells.
Top each filled potato with pizza sauce, mushrooms, bell pepper, mozzarella, and parmesan cheese.
Layer the toppings evenly for consistent flavor.
Bake the stuffed potatoes on a baking sheet for 15 minutes or until the cheese is melted and bubbly.
For a golden top, broil for the last 2 minutes.
Serve the potato boats warm and enjoy!
Garnish with fresh herbs like parsley for added flavor and presentation.
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