By Poppy Cooks


2 large maris piper potatoes
½ brown onion, finely diced
2 cloves garlic, finely minced
4-5 slices of pepperoni
1 tsp dried basil
1 tsp Italian seasoning
50g/1.5oz grated mozzarella cheese
1 knob of butter per potato
1 x 400g tin chopped tomatoes
Olive oil, salt and pepper


Prick your potatoes all over with a fork and pop in the microwave for 7 minutes. Preheat the oven to 200ºc/400ºf.

In a large frying pan on a medium-low heat, add in 3-4 tbsp of olive oil. Throw in the diced onion and garlic and leave it to confit gently for 8-10 minutes.

Coat the potatoes with olive oil and season well with salt and pepper. Pop them in the oven on a baking tray for around 45 minutes until crispy and golden brown.

When the onions and garlic are softened, pour in the chopped tomatoes, Italian seasoning and dried basil. Stir through and leave to bubble away for 15-20 minutes until reduced.

After the potatoes are crispy, remove them from the oven and cut a cross in the top. Use a fork to fluff up the inside with a knob of butter and spoon over plenty of the tomato sauce. Top with the mini pepperonis and loads of cheese, then return to the oven for 10-15 minutes until the cheese is melted.