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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