Twice Baked Potatoes

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INGREDIENTS:
4 Russet Potatoes or other large baking potato
Olive Oil
1 cup Shredded Mozzarella Cheese
1 cup of Filling, I use a mix of mushrooms, olives, and pepperoni
2 tsp Italian Seasoning
2 cups No Mater Marinara Sauce
1/2 cup Shredded Mozzarella Cheese
1/2 cup Grated Parmesan Cheese

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DIRECTIONS:
Preheat oven to 425
Clean and scrub potatoes and pat dry
Puncture potato skin with fork all over and rub with olive oil
Salt and pepper generously
Place on oven rack, with a baking sheet an a lower rack to catch drippings, and bake for 40-60 min or until a fork can be inserted easily.
Alternately, you can cook in an air fryer.
Let cool so you can handle them.
Cut in half lengthwise and scoop out the flesh into a bowl. Leave approximately 1/4 inch of shell of potato
In a bowl, mash the potato flesh with 1 cup of the mozzarella, all fillings, and Italian seasoning. Salt and pepper to taste.
Spoon 1/4 cup of the No Mater Marinara Sauce into the bottom of each potato shell and evenly distribute the potato mixture into each potato shell.
Sprinkle each potato with 1 tablespoon of mozzarella and 1 teaspoon parmesan.
Place the potatoes on a baking sheet and bake for about 15 minutes.