Pizza Stuffed Potato
Transform your dinner table with the irresistible fusion of comfort food and Italian-inspired flavors in this Pizza Stuffed Potato recipe. Perfectly baked russet potatoes serve as a crispy yet tender base, stuffed with a delectable mix of mashed potato blended with pizza sauce, gooey mozzarella, and zesty Parmesan. Each potato is then crowned with golden, bubbling cheese and savory slices of pepperoni, offering all the satisfying delights of pizza in a hearty, handheld format. Enhanced with aromatic Italian seasoning and the optional garnish of fresh basil, this dish is ideal as a crowd-pleasing appetizer or a satisfying main course. Ready in just over an hour, these stuffed potatoes pair beautifully with a crisp green salad or garlic bread for a complete feast. Keywords: pizza stuffed potato, stuffed potato recipe, comfort food, easy dinner idea, Italian flavors.
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Recipe Information
Ingredients
- 4 pieces Large russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Pizza sauce
- 1.5 cups Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 20 slices Sliced pepperoni
- 1 teaspoon Italian seasoning
- 2 tablespoons Chopped fresh basil (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and pat them dry.
Pierce each potato several times with a fork to allow steam to escape. Rub the potatoes all over with olive oil, then sprinkle with salt and pepper.
Place the potatoes directly on the oven rack and bake for 60 minutes, or until the skin is crispy and the inside is fork-tender.
Remove the potatoes from the oven and let cool for a few minutes until safe to handle. Slice each potato lengthwise and carefully scoop out the inside, leaving about 1/4-inch of potato flesh to create a sturdy shell. Place the scooped-out potato flesh in a mixing bowl.
Mash the scooped-out potato with a fork and mix in the pizza sauce, 1 cup of shredded mozzarella cheese, and half of the grated Parmesan cheese. Add the Italian seasoning and stir until well combined.
Spoon the pizza-potato mixture back into the potato shells, filling them generously.
Top each stuffed potato with the remaining mozzarella cheese, a sprinkle of the remaining Parmesan, and several slices of pepperoni.
Place the filled potatoes on a baking sheet lined with parchment paper and return them to the oven. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh basil, if desired, before serving.
Nutrition Facts
Calories |
605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1490 mg | 65% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 6.0 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 466 mg | 36% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1832 mg | 39% | |
*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.
