Twice Baked Pepperoni Pizza Potatoes

Pierce a couple of large russet potatoes with a fork and bake them at 425F for 1 hour. When they come out, let them cool for a few minutes, and slice the top off. Using a spoon, scoop out the inside leaving a border of the potato skin. Place the potato filling in a large bowl with 1/2 cup of grated mozzarella cheese, 1/2 cup of grated parmesan cheese, 1 tablespoon of garlic powder, 1 tablespoon of oregano, 1 tablespoon of onion powder, 1/2 cup of marinara sauce, 2 tablespoons of sour cream, and a pinch of salt and pepper. Mix it all together in a bowl, making sure to mash the potatoes into an even consistency. Add the mixture back into the hollowed-out potatoes, making sure to completely fill the potato. Place some mini pepperonis on top of the potato, season with some dried oregano, and put it back in the oven on 425F degrees for roughly 20 minutes.