Ingredients
Prep
- 6 baking potatoes small russet
- 1/2 C sliced pepperoni or pepperoni minis
- 14 oz pizza sauce
- 1/2 C frozen chopped onions & peppers
- 1 t minced garlic
On Cooking Day
- 1/2 C mushrooms
- 1 C shredded mozzarella cheese
- 8 C salad greens
- 1 pkg bread sticks
Instructions
To Assemble
- Wrap each potato in foil and store in refrigerator.
- Slice pepperoni in half (if you use pepperoni minis you don't have to) and place in a large zipper bag or container with lid along with remaining ingredients. Zip to seal and shake to mix.
To Cook
- Place potatoes in the slow cooker. Cover and cook on low 8-10 hours.
- Sauté mushrooms, then add sauce and cook until heated through.
- Unwrap and cut open potatoes pour some of the sauce on top of each. Top with cheese.
- Cook bread sticks according to package directions.
- Serve with salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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Optional: After cooking in the slow cooker, place potatoes on a foil lined baking sheet and bake at 400 to melt cheese.
©5dinners1hour llc 2026 · viewed on www.5dinners1hour.com on 09/12/26
