Muffuletta Potato Skins
Ingredients
- 4 large russet potatoes
- 1/3 cup finely chopped green olives with pimentos
- 1/3 cup finely chopped giardiniera, plus 1 tablespoon brine
- 1 small stalk celery, finely chopped
- 1 small shallot, finely chopped
- 1 tablespoon chopped fresh parsley
- Pinch of ground oregano
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 tablespoons unsalted butter, melted and cooled
- 4 slices mild provolone, cut into 4 strips each
- 4 slices hot soppressata, cut into strips
- 4 slices genoa salami, cut into strips
- 3 slices mortadella, halved and cut into strips
- Sliced pickled pepperoncini, for garnish
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