• Preheat your oven or air fryer to 400° F.
• Spray or brush each potato with oil of choice, then sprinkle with salt.

If using the oven...

• Once preheated, add the potatoes directly to the oven rack, keep a foil-lined baking sheet on a rack below to catch any potato drippings. Bake until potatoes can be easily pierced with a fork, about 35 to 45 minutes.
• Once potatoes are baked, remove them from the oven and raise the oven temperature to 450°F. Slice potatoes in half lengthwise and let them sit until cool enough to touch.
• Once potatoes have cooled enough to be handled, using a spoon or melon baller, scoop out the inside of each half (*reserve for a future recipe), leaving a wall of potato about a 1/4 to a 1/2 inch wide along the skins (the thickness depends on your own personal preference). Brush or spray both sides of each half with more oil, sprinkle the tops with salt, and add to a parchment-lined baking sheet. Bake in the preheated oven for 5 minutes on each side.
• Make sure each potato skin is cut-side up on the baking sheet. Inside each potato skin, spread 2 teaspoons of pizza sauce, 1 tablespoon of mozzarella, and top with desired pizza toppings. Place the baking sheet back in the oven and bake for another 10 minutes. If using the Vegan "Meat"balls as a topping, don't add them to the potato skins until the last 5 minutes. Serve as a snack, appetizer, or as a main course alongside salad or garlic bread.

If using the air fryer...

• Once preheated, add the potatoes to the air fryer basket, trying carefully not to let them touch eachother (a little touhing is OK). Depending on the size of your air fryer, you may need to cook them in seperate batches or cut down the recipe. Air fry the potatoes for 20 minutes, flip, and air fry for another 10 to 20 minutes, until potatoes can be easily pierced with a fork.
• Remove the potatoes from the air-fryer but keep it heated to 400° F. Slice the potatoes in half lengthwise and let them sit until cool enough to touch.
• Once potatoes have cooled enough to be handled, using a spoon or melon baller, scoop out the inside of each half (*reserve for a future recipe), leaving a wall of potato about a 1/4 to a 1/2 inch wide along the skins (the thickness depends on your own personal preference). Brush or spray both sides of each half with more oil and sprinkle the tops with salt. Add the potato skins back to the air fryer, cut-side up for 2 minutes.
• Once again, remove the poatatoes but keep the airfryer going. Inside each potato skin, spread 2 teaspoons of pizza sauce, 1 tablespoon of mozzarella, and top with desired pizza toppings. Place potato skins back in the air fryer for three more minutes. Serve as a snack, appetizer, or as a main course alongside salad or garlic bread.