Preheat oven to 450F.
Pierce each potato with a fork. Bake on a baking sheet 20 minutes, until tender. Allow to cool.
Cut each potato in half, then use a teaspoon to scoop the filling out, leaving a thin layer of potato as the base.
Place the potatoes back on baking sheet, skin side up. Brush with olive oil then sprinkle with a pinch of salt.
Bake skins for 10 minutes, until crispy. Remove from oven.
Fill each potato skin with about 1 tsp of pizza sauce, then top with cheese. Place 2-3 mini pepperoni on each half.
Switch oven from bake to broil, and broil 3-5 minutes, until cheese is melty.
Top with basil, if desired!