Preheat oven to 400F and line baking sheet with foil or parchment paper.
Wash potatoes well and pierce all over with fork. Bake until skins are crisp and a knife or fork pierces the potatoes easily in the middle, about 45-50 minutes. Remove and let cool 10-15 minutes before handling (can also be baked 1-2 days in advance).
In a medium skillet, add olive oil. Once hot, add sausage, Italian spice blend, garlic powder, red pepper flakes, if using, and basil, if using. Using a spatula, break up sausage into smaller pieces and continue to cook until done, about 7-8 minutes. Drain any excess fat from pan.
To skillet, add pizza sauce, pepperoni and other toppings you are using for potato skins. Mix well to combine.
Set oven to broil. Slice each potato in half lengthwise and use a spoon to scoop out the flesh, leaving about ¼" of the flesh as a border. Reserve the potato filling for another use. Using a pastry brush, brush the outsides of the potatoes with the ghee and season liberally with salt and pepper. Turn the potatoes over and brush the insides with ghee, and season with salt and pepper. Place potato halves skin-side down on baking sheet and broil until the skin begin to brown and crisp, about 3-5 minutes.
Remove from broiler and stuff each skin with saucy sausage mixture.
Bake for 8-10 minutes at 350F. Remove and garnish with green onions and ranch, if using.
make sure pepperoni does not have added sugar or nitrates
*nutrition info is for one half potato using ingredients in recipe listed above. info may vary depending on pizza filling you use.