Mini Pizza Potato Skins

1. To make a quick pizza sauce, mix the following in a small bowl: 1/2 cup tomato paste, 1 1/2 tbsp water, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, 1/4 tsp sugar, 1/2 tsp dried oregano and black pepper. Use as per recipe instructions.

2. In the US, you can buy bags of pre sliced mini pepperoni. In Australia, you can buy sticks of mini pepperoni at Coles and Woolworths (deli counter) then slice it yourself. Or you can also dice normal pepperoni which I really like to do because even though it may not look as neat, the flavour of the pepperoni is stronger and spicier.

3. You can bake the potatoes instead of microwaving them if you prefer. Bake the potatoes in a 180C/350F oven for 25 to 30 minutes, until just cooked through (check by piercing with a fork or knife). Then follow the recipe directions (I still suggest doing the extra baking time to crisp up the skin as it adds extra flavour and texture).

4. To make ahead, follow the directions up to the point where you assemble the potato skins (after crisping them in the oven). Cool. then cover and store in the fridge until required, then pop into the oven (not grill/broiler) to reheat and for the cheese to melt. You will lose some of the crispiness of the potato skin but you still get all the flavour and it is worth it for the convenience of being able to make these ahead.

5. This recipe can be frozen (before baking) but I find that the skin loses its crispiness even more than when making them ahead. However, I still think they taste great!

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