Loaded Pepper Potato Skins | Jeff's Garden Foods

Ingredients

• 6 medium sized russet potatoes, washed and scrubbed clean
• Extra virgin olive oil for drizzling
• 3 ounces pancetta, (can substitute bacon)
• 1 c. shredded mozzarella
• 1/3 c. feta crumbles
• ½ c. Jeff’s Garden Sliced Golden Greek Peperoncini , plus 2 tablespoons brine reserved
• ½ c. Jeff’s Garden Roasted Red Pepper Strips roughly chopped and squeezed with a paper towel
• ¼ c. sliced green onion
• 1/3 c. Greek yogurt
• Salt and freshly cracked black pepper