Meat Lover’s Italian Potato Skins

Directions

1. Preheat the oven to 425ºF

2. Heat oil in a fryer or heavy pot to 350ºF

3. Cut the potatoes in half, lengthwise and scoop out the insides, leaving about a 1/2 inch of flesh

4. Heat a sauté pan over medium-high heat, and render the prosciutto until crispy, drain on a paper towel and reserve

5. In the same pan, add the sausage and brown, breaking up any large clumps, and drain off fat

6. Add the pepperoni, cook until crispy, and drain off the fat and reserve

7. Fry the potato skins in batches until deep golden brown and drain on paper towels

8. Place the potato skins on a baking sheet lined with foil, skin-side down. Fill the skins with the meat mixture, top with desired amount of diced onion, and an even amount of the mozzarella cheese

9. Bake for 10 minutes or until the cheese is bubbly and beginning to brown

10. Remove the potato skins from the oven. Sprinkle an even amount of the crispy prosciutto, a dollop of sour cream, and garnish with the scallions

11. Serve with pizza sauce on the side