Ingredients
4
large baking potatoes
2
tablespoons olive oil
1/2
head cauliflower
1/2
cup sliced pepperoni
1
cup Muir Glen™ organic pizza sauce (from 15-oz can)
3/4
cup shredded mozzarella cheese (3 oz)
Shredded lettuce, if desired
Preparation
Heat oven to 400°F. Scrub potatoes; rub skins with oil. Pierce potatoes several times with fork to allow steam to escape. Bake on top oven rack 40 minutes or until tender.
Meanwhile, cook cauliflower in large pot of boiling water until very soft and tender; drain. Reserve 12 slices pepperoni; chop remaining pepperoni. Set aside.
When potatoes are cool enough to handle, cut thin slice off top of each potato. Gently scoop out potato pulp, leaving 1/4-inch shell; place pulp in large bowl. Add cooked cauliflower, chopped pepperoni, pizza sauce and 1/2 cup of the cheese. Beat with electric mixer on medium speed until well blended. Spoon mixture into potato shells.
Place potatoes on ungreased cookie sheet. Sprinkle with remaining 1/4 cup cheese. Top each with 3 slices reserved pepperoni.
Bake 15 to 20 minutes or until hot and cheese is bubbly. Garnish with lettuce.
