For Rich Marinara:

In a large saucepan, heat olive oil.

Add garlic cloves and cook over medium heat for 3 mins.

Add the marinara and cook for 1 min season with salt and pepper.

Add Lay’s Classic Potato Chips and basil leaves.

Bring to a gentle boil.

Cook for 8 mins, stirring occasionally.

Remove from heat.

Using a stick blender, blend sauce on low, add butter and blend for 15 seconds.

Once smooth, transfer to an airtight container.

Chill sauce until ready to use.

When ready to use, warm over stove.

For the potato skins:

Preheat oven to 400f degrees.

Cut the ends of the potatoes into half circles, using a melon baller or spoon, scoop out the flesh leaving 1/8”” thick shell.

Toss potato skins in a light amount of oil enough to lightly coat.

Place potato skins onto a sheet tray lined with parchment hollow side down.

Bake in oven for 8 mins to par-cook, flipping the skins halfway through.

Remove from oven, season with salt as needed, and allow to cool.

Cover and freeze until ready to use. If using immediately, omit freezing.

Final Preparation and Assembly:

Preheat fryer to 350f degrees. If using airfryer, preheat to 400f.

Place potato skins in fryer basket and deep fry for 5-6 mins until golden brown and crispy, double fry if needed to achieve crunchiness.

Toss with a generous sprinkle of salt.

Drain well and place potato skins hollow side up onto sheet tray.

Place 1 tsp of warmed Lay’s rich marinara in each skin. Layer with ½ -1 tbls of mozzarella, a sprinkle of pizza herbs, and 3 mini pepperoni cups or ½ tsp of diced pepperoni, and sprinkle of parmesan into each skin.

Repeat for all skins.

Preheat oven or air fryer 400f degrees, bake for 2-3 mins or until cheese is melted.

Place Lay’s Ranch Dip in a squeeze bottle.

Finish tater skins with a drizzle of Lay’s Ranch Dip and serve immediately.