Pizza Hasselback Potatoes

Air Fryer Method:

• Preheat air fryer to 425°F. Line the air fryer rack with parchment paper (optional).
• Make the sauce: In a saucepan over medium heat, combine Tuttorosso Hand Crushed Tomatoes with 1-2 tablespoons olive oil, 1 teaspoon dried basil, 1 teaspoon salt, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon sugar substitute. Simmer for about 5 minutes, stirring occasionally.
• Prep the potatoes: Slice each potato crosswise into thin slices (~1/8 inch apart), being careful not to cut all the way through. Poke a few holes in the underside with a fork.
• Drizzle potatoes with 1-2 tablespoons olive oil and sprinkle with 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon dried basil, and 1/4 teaspoon dried oregano.
• Air fry for 45–50 minutes, or until potatoes are tender and the tops are golden.
• Gently fan open the slices and spoon the prepared pizza sauce between each layer. Stuff with mozzarella and pepperoni.
• Return to the air fryer for another 10–15 minutes, or until the cheese is melted and bubbly.  Serve hot with extra pizza sauce for dipping.

Oven Method (Optional):

Preheat oven to 400°F. Line a baking sheet with parchment paper. Prepare sauce and potatoes as above. Bake potatoes for 35–40 minutes. Remove, fan open the slices, and stuff with sauce, cheese, and pepperoni. Return to the oven for 10–15 minutes, until golden and bubbly. Garnish with extra basil and oregano flakes if desired, and serve with extra sauce.