Pizza Stuffed Potato
|Baking potato||6 Ounce, baked (1 Piece)|
|Shredded mozzarella cheese||1 1⁄2 Ounce, divided|
|Tomato sauce||1⁄4 Cup (4 tbs)|
|Part-skim ricotta cheese||1⁄4 Cup (4 tbs)|
|Oregano leaves||1⁄8 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Grated parmesan cheese||2 Teaspoon|
1. Preheat oven to 450Â°F. Cut potato in half lengthwise. Scoop out pulp from potato halves into a bowl, leaving 1/4-inch-thick shells; mash pulp and reserve shells.
2 Add 1 ounce mozzarella cheese, the tomato sauce, ricotta cheese, oregano, and garlic powder to potato pulp and stir to combine.
3. Spoon half of potato mixture into each reserved shell; top each with half of the remaining mozzarella cheese and half of the Parmesan cheese. Set potato shells in 1-quart casserole and bake until thoroughly heated, about 10 minutes.