Pizza Stuffed Potatoes Twice Baked
Transform your dinner table with these mouthwatering Pizza Stuffed Potatoes Twice Baked—a perfect fusion of comfort food and classic pizza flavors! Each crispy russet potato is baked to perfection, scooped out, and filled with a luscious blend of creamy mashed potato, gooey mozzarella, tangy marinara sauce, and savory additions like pepperoni, bell peppers, and black olives. Topped with melted cheese and fresh basil, these twice-baked potatoes are a cheesy, indulgent delight that will satisfy every pizza lover. Whether you’re looking for a hearty appetizer, a kid-friendly dinner, or a fun twist on traditional baked potatoes, this recipe is an irresistible crowd-pleaser. Perfect for weeknight meals or game-day gatherings!
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 0.25 cup milk
- 1 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 0.5 cup marinara sauce
- 0.5 cup sliced pepperoni
- 0.25 cup diced bell peppers
- 0.25 cup sliced black olives
- 2 tablespoons chopped fresh basil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with foil.
Scrub the potatoes clean and pierce them several times with a fork. Rub them with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon salt.
Place the potatoes on the prepared baking sheet and bake for 50-60 minutes, or until they are tender and easily pierced with a fork.
Remove the potatoes from the oven and let them cool for about 10 minutes, or until they are cool enough to handle.
Cut each potato in half lengthwise and carefully scoop out most of the potato flesh into a bowl, leaving a thin layer inside the skins to maintain structure.
Mash the scooped-out potato with unsalted butter, milk, 1/2 cup mozzarella cheese, grated Parmesan, remaining salt, and black pepper until smooth.
Mix in 1/4 cup marinara sauce, 1/4 cup pepperoni, 2 tablespoons bell peppers, and 2 tablespoons black olives into the potato mixture.
Spoon the mixture back into the potato skins, mounding it slightly on top.
Drizzle 1 tablespoon of marinara sauce over each potato half and sprinkle the remaining 1/2 cup of mozzarella cheese on top.
Place a few slices of pepperoni on top of the cheese, and add diced bell peppers and olives as desired for garnish.
Return the stuffed potatoes to the oven and bake for 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven, sprinkle with fresh chopped basil, and let cool for a few minutes before serving.
Nutrition Facts
Calories |
2346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.4 g | 194% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 295 mg | 98% | |
| Sodium | 6268 mg | 273% | |
| Total Carbohydrate | 170.3 g | 62% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 12.0 g | ||
| Protein | 79.5 g | 159% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1251 mg | 96% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 4323 mg | 92% | |
*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.
