Christina Clark 30 min. 70 min.



twice-baked-pizza-potatoes

These twice-baked pizza potatoes are the result of my efforts to make baked potatoes interesting enough for my husband to tolerate them. He thinks standard baked potatoes are boring; no, unpalatable! If I feed him potato, it HAS to taste like something else. On the other hand, I like baked potatoes and have always viewed them as an inexpensive staple for a frugal food budget. Fortunately, these taste less like baked potatoes and more like pizza, so everyone is happy – the kids included!

For a while, I was making these more like pizza or potato skins, with the toppings on top. However, the potatoes aren’t big enough to hold a satisfying amount of toppings this way, and always felt like an appetizer rather than a meal. But combining the vegetables with the cheese and potato flesh makes room for many more vegetables to hide on the inside. I also included a small amount of pepperoni because my kids think it tastes more “pizza-ish” that way. I think they are fine without. Add your family’s favorite pizza toppings and make them your own!

pizza-potatoes

Twice-Baked Pizza Potatoes

Serves 4
Active Time: 30 minutes
Cooking Time: 70 minutes
Total time: 1 hour 20 minutes

Ingredients

4 extra-large baking potatoes (or 6 regular baking potatoes)
1/2 bell pepper (3/4 cups chopped)
4-5 mushrooms (3/4 cups chopped)
1/2 cup chopped olives
1/4 cup chopped red onion
1/4 cup chopped pepperoni (optional)
1/2 cup sour cream or plain yogurt
2 Tbsp milk
1/2 cup mozzarella (divided)
1/4 cup Parmesan cheese
1 tsp oregano
1 tsp basil
1/2 tsp thyme
1/2 tsp garlic powder
1/4 tsp rosemary
1 1/2 cups pizza sauce or seasoned tomato sauce

Instructions

Preheat oven to 425. Scrub, dry, and poke holes in the potatoes. If you prefer, coat lightly with olive oil or wrap in foil. Bake for 1 hour or until soft.

While the potatoes are baking, finely chop the bell pepper, mushrooms, olives, red onion, and pepperoni (if using). Shred the cheeses.

When the potatoes are done, remove from the oven but leave the oven on. Cut each potato in half length-wise. Scoop most of the flesh into a large bowl, leaving a 1/2 inch margin inside the skin. Place the skins on a baking sheet. Mash the potato flesh. Add milk, sour cream, 1/4 cup mozzarella, Parmesan, vegetables, and seasonings. Salt and pepper liberally to taste. Stir to combine. Scoop the vegetable mixture into the potato halves. Top with pizza sauce, then remaining mozzarella. Bake in the oven for 10 more minutes.

twice-baked-pizza-potatoes