Coat each potato with a splash of olive oil. Bake in preheated oven for 30 minutes. Turn potatoes over and cook another 15- 30 minutes, or, until a fork is easily pierced into the center of the potato.
When potatoes are cool enough to handle, cut in half and scoop out the pulp leaving a half inch shell.
Mix together filling ingredients with the scooped out potato. Taste test the filling to see if you want to add salt. Spoon the mixture back into the potato shells. Top with 6 slices each of the shaved cheese, alternating between mozzarella and fontina. Bake for another 10-15 minutes, or until golden brown. Serve with additional red pepper flake.
Notes
Try this recipe with smaller potatoes to serve as an appetizer!
Recipe by Alison's Allspice at https://www.alisonsallspice.com/pizza-baked-potatoes/