4 med. baking potatoes
1 (15 1/2 oz.) jar spaghetti sauce with meat
1 (7-8 oz.) can whole kernel corn, drained
1 (4 oz.) pkg. sliced pepperoni
1/2 c. shredded mozzarella and/or Cheddar cheese (2 oz.)

Wash potatoes; pat dry. Prick potatoes several times with a fork; place on a microwave-safe plate. Micro-cook, uncovered, on 100% power (high) for 7 minutes. Rearrange potatoes, using hot pads, so that the part of the potato that faced the outside of the plate now faces the inside. Cook on high 7-10 more or until potatoes are almost tender when pierced with a fork. Let stand 5 minutes. Using a small knife, cut a deep slit in the top of each potato, from one end of the potato to the other.

Meanwhile, for sauce, in a 2 quart microwave-safe casserole stir together spaghetti sauce, corn and pepperoni. Cook on high 3-5 minutes or until heated, stirring occasionally. To serve, place each potato on a dinner plate. With a ladle, spread 3/4 cup sauce on each potato, sprinkle with cheese. 4 servings.