Air Fryer Pepperoni Pizza Baked Potatoes

What You'll Need

• Russet potatoes
• 1/2 tablespoon beef tallow per potato
• Salt to taste
• 1/4 cup mozzarella cheese per potato
• 4–5 pepperoni slices per potato
• 2 tablespoons chunky salsa per potato
• Pam’s Prep All Purpose Seasoning, to taste
• Green onions for garnish (optional)

How to Make It

1. Prep the Potatoes:

• Preheat your air fryer or oven to 400°F.
• Rub each potato generously with beef tallow.
• Poke several holes in each potato to allow steam to escape while cooking.

2. Cook the Potatoes:

• Place the potatoes directly in the air fryer, leaving space around each one for proper air circulation.
• Cook until the internal temperature reaches 205–210°F in the center using an instant-read thermometer.

3. Open the Potatoes:

• Allow potatoes to cool slightly so they can be handled.
• Cut each potato lengthwise, then make a small cut across the middle.
• Push both ends toward the center to open the potato and create space for toppings.

4. Add the Toppings:

• Season generously with Pam’s Prep Classic or No Salt Seasoning.
• Add salsa, then top with pepperoni slices and mozzarella cheese.
• Garnish with green onions if desired.

Final Touch

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