Prick each potato with a fork, place onto a medium baking pan and bake for about 50 min, or until tender on the inside. Remove from oven. Then set oven to broil.
Cut each potato into three sections, lengthwise, so that you end up with two ends and a middle. Set the middle aside, as it isn't needed to make these skins (I baked the middles along with the potato skins).
Using a melon baller or spoon, scrape out the inside of each potato half, leaving about a 1/2 inch of filling.
Brush each potato skin with melted butter and season with salt and pepper.
Place potatoes on baking pan and broil for two minutes on each side. Then remove from oven.
Top each potato with pizza sauce, cheese, pepperoni, Italian seasoning, salt and pepper.
Broil for an additional 3-4 minutes, or until cheese has fully melted.
Remove from oven and let cool for 5 minutes.
Serve with a side of warmed pizza sauce, if desired.
Potato skins will keep in the refridgerator for up to three days.