Ingredients


4 large baking potatoes (about 7-8 oz. each)


2 cups Francesco Rinaldi® "Original Meat" Pasta Sauce


1 (4 oz.) pkg. pepperoni slices, chopped


1/4 cup chopped black olive


1/2 cup shredded Italian blend cheese


2 tablespoons grated Parmesan cheese


Directions


Scrub baking potatoes with a brush; prick potatoes with a fork. Wrap in squares of foil. Bake in 425°F. oven for 45-55 minutes. (Potatoes can be made ahead and kept warm in wrapped foil.) In saucepan heat pasta sauce. Add pepperoni and olives. Divide mixture evenly among baked potatoes. Sprinkle with Italian blend cheese and Parmesan cheese.