Pepperoni Pizza Hasselback Potatoes

Preheat an oven to 385 degrees.

Lay down two chopsticks or large wooden skewers on a flat surface.

Place a mini yukon gold potato in between the chopsticks of skewers.

Cut slits into the potato leaving the bottom connected (the chopsticks help stop the knife from cutting the slits off).

Slice some pepperoni in half so it fits inside the slits.

Place the sliced pepperoni in each sliced part of the potato.

Season the potatoes with Italian seasoning.

Place the potatoes on a parchment paper lined baking sheet and bake for roughly 25 minutes or until the pepperoni is fully cooked (note: original text says 'bacon' but recipe is for pepperoni).

After the potatoes and pepperoni has cooked, take them out of the oven and place the oven on broil.

Add some pizza sauce on top of each of the potatoes, followed by some shredded mozzarella cheese and additional Italian seasoning.

Cook on broil until the cheese has melted and turns golden brown (about 2 minutes).