Pepperoni Pizza Topped Potatoes
Transform your weeknight dinner game with these irresistible Pepperoni Pizza Topped Potatoes! Combining the cozy comfort of baked russet potatoes with all the gooey, savory flavors of classic pepperoni pizza, this recipe is the ultimate fusion dish for pizza and potato lovers alike. Fluffy potato insides are mixed with tangy pizza sauce, melty mozzarella, and chopped pepperoni, then stuffed back into their crispy skins and baked to bubbly, cheesy perfection. Finished with a sprinkle of oregano and optional red pepper flakes for a kick of heat, these loaded potatoes are perfect for family dinners, game-day spreads, or a fun twist on pizza night. Quick to prep and loaded with flavor, this dish will quickly become a household favorite!
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup pizza sauce
- 1.5 cups shredded mozzarella cheese
- 20 pieces pepperoni slices
- 0.5 teaspoons dried oregano
- 0.25 teaspoons red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly to remove any dirt. Pat them dry with a clean towel.
Pierce each potato several times with a fork to allow steam to escape during baking.
Rub the potatoes with olive oil, then sprinkle them evenly with salt and black pepper.
Place the potatoes directly on the oven rack or on a baking sheet and bake for 60 minutes, or until the potatoes are tender when pierced with a knife.
Once the potatoes are cooked, remove them from the oven and let them cool slightly, about 5-10 minutes.
Using a sharp knife, carefully cut an oval-shaped top off each potato. Scoop out most of the interior flesh, leaving a thin layer of potato inside the skin to create a sturdy shell.
In a medium bowl, mash the scooped-out potato flesh. Mix in the pizza sauce, 1 cup of shredded mozzarella, and half of the pepperoni slices (chop these into smaller pieces if desired). Stir until well combined.
Stuff the potato shells with the pizza-flavored potato mixture, mounding it slightly above the rim of the shell.
Place the stuffed potatoes on a baking sheet and sprinkle the remaining 0.5 cup of shredded mozzarella on top.
Top each potato with whole pepperoni slices and a light sprinkling of dried oregano.
Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbling.
If desired, sprinkle with red pepper flakes and fresh parsley for added flavor and visual appeal before serving.
Serve the Pepperoni Pizza Topped Potatoes hot and enjoy this fun, cheesy creation!
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.1 g | 122% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 6293 mg | 274% | |
| Total Carbohydrate | 186.2 g | 68% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 21.4 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1396 mg | 107% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 5347 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
