Pizza shows up in our kitchen at least once or twice every week.
My husband simply can’t go long without pizza. He insists that pepperoni alone makes a meal, and sometimes we add bacon on top — which, admittedly, he knows I love.
I’m always experimenting with pizza-inspired dishes, and these pizza-stuffed potatoes have become a favorite. They may not have convinced my husband they’re “real” pizza, but they’re definitely delicious. I tried them with sweet potatoes too — they worked well, though not quite as pretty.
That said, I also adore a sweet potato filled with brown sugar, cinnamon, caramel, marshmallows and bacon. It’s an indulgence worth the splurge.
The great thing about these stuffed potatoes is how easy it is to customize flavors. I load pepperoni and sausage into a few for my husband and make margherita-style ones with fresh mozzarella, tomato and basil for myself. That basil was expensive, but absolutely worth it.
I’ve also thought about making a chicken, broccoli and bacon alfredo version — an easy way to sneak in some greens for me, even if broccoli isn’t my favorite.
Honestly, even a few flecks of green pepper are enough to get me excited about these.
Pizza Stuffed Potatoes
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Ingredients
- 4 medium russet or Idaho potatoes
- 1 cup shredded mozzarella cheese
- 1/2 cup very finely chopped green peppers
- 1/2 cup very finely chopped mushrooms
- a handful of pepperoni slices sliced thin and chopped
- 1/2 cup pizza sauce or more, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Poke holes in the potatoes with a fork and bake for about 40–45 minutes, until tender. Remove and let cool slightly.
- When cool enough to handle, slice around the top of each potato and scoop out the flesh, being careful not to tear the skin. Place the scooped potato flesh in a bowl and mix with 1/2 cup mozzarella and about 2 tablespoons each of the chopped peppers, mushrooms and pepperoni. Season with salt and pepper if desired.
- Spoon the mixture back into the potato shells, top with pizza sauce, additional toppings and more cheese. Bake for another 10–15 minutes, until heated through and the cheese is melted.
Notes
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Now I’m dreaming of a giant dessert-style sweet potato — surely that counts as breakfast, right?