Ingredients
- 8 ounces Carando Pancetta8 ounces
- 1 package Carando Thick Cut Pepperoni1 package
- 1 package Carando Toscano Ground Sausage1 package
- Oil, for frying
- 4 Large cold potatoes4
- 1 Small red onion, diced1
- 1 pound Mozzarella cheese, shredded1 pound
- 1 cup Sour cream1 cup
- 1 bunch Scallions, sliced thin1 bunch
- 14 ounces Pizza sauce14 ounces
Instructions
Preheat the oven to 425ºF
Heat oil in a fryer or heavy pot to 350ºF
Cut the potatoes in half, lengthwise and scoop out the insides, leaving about a 1/2 inch of flesh
Heat a sauté pan over medium-high heat, and render the pancetta until crispy, drain on a paper towel and reserve
In the same pan, add the sausage and brown, breaking up any large clumps, and drain off fat
Add the pepperoni, cook until crispy, and drain off the fat and reserve
Fry the potato skins in batches until deep golden brown and drain on paper towels
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
Bake for 10 minutes or until the cheese is bubbly and beginning to brown
Remove the potato skins from the oven. Sprinkle an even amount of the crispy pancetta, a dollop of sour cream, and garnish with the scallions
Serve with pizza sauce on the side
