Pizza Potatoes
Transform your dinner routine with these irresistible Pizza Potatoes, a crowd-pleasing fusion of crispy baked potato skins and all your favorite pizza flavors. Perfectly roasted russet potatoes are hollowed out to form the ultimate edible bowl, then filled with a savory layer of pizza sauce, melted mozzarella cheese, zesty pepperoni slices, and a sprinkle of Parmesan. Seasoned with garlic powder and Italian herbs, these golden beauties are baked to bubbly perfection and finished with fresh basil for a gourmet touch. Ready in just an hour, this easy-to-make recipe is perfect as a fun appetizer, a kid-approved dinner, or a creative twist on pizza night. Enjoy the satisfaction of cheesy, crispy, and savory all in one bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 1 cup Pizza sauce
- 1.5 cups Shredded mozzarella cheese
- 20 pieces Pepperoni slices
- 0.25 cup Grated Parmesan cheese
- 4 leaves Fresh basil leaves (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Wash and scrub the russet potatoes well. Pat them dry with a kitchen towel, then slice each potato in half lengthwise.
Scoop out about half of the flesh from each potato half with a spoon, creating a little well in the center. Be careful not to go too deep to avoid breaking the skin. Reserve the scooped-out potato for another use (such as mashed potatoes).
Place the potato halves on the prepared baking sheet. Brush each one generously with olive oil on both sides. Sprinkle with salt, black pepper, garlic powder, and Italian seasoning.
Bake the potatoes in the preheated oven for 25 minutes, or until the edges are crispy and golden brown.
Remove the baking sheet from the oven and spoon about 1-2 tablespoons of pizza sauce into each potato well.
Top each potato half with shredded mozzarella cheese, a few pepperoni slices, and a sprinkle of grated Parmesan cheese.
Return the potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the baking sheet from the oven and let the pizza potatoes cool slightly. Garnish with fresh basil leaves if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 6680 mg | 290% | |
| Total Carbohydrate | 192.3 g | 70% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 24.4 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1668 mg | 128% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 5548 mg | 118% | |
*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.
