Put the potatoes into the air fryer with a spray of frylight and some salt and pepper. Cook at 180℃/350℉ for 40 minutes.
While the potatoes are cooking, slice up the mozzarella, dice the pepper into small chunks.
When the potatoes are cooked. Remove from the air fryer, cut them in half and leave to cool for a little.
Scoop the potato filling out, leaving a thin layer of potato, don't damage the skins as you will fill these up later.
Put the potato you have removed through a potato ricer to get it super smooth. Add a little salt and pepper, tomato puree, and mix it together until it is combined.
Spoon the potato filling back into the skins, top with the peppers, pepperoni and a slice of mozzarella.
Place the skins into the air fryer and cook for 10 minutes at 190℃/370℉ for 10 minutes.
Serve with a side salad or on there own and enjoy.
