Pizza appears in our kitchen at least once or twice a week.
Mr. How Sweet can’t go long without it. For him, a pizza topped with pepperoni (and sometimes bacon) qualifies as a full meal. He even teases that pepperoni alone is enough to make it dinner.
I’m always experimenting with pizza-inspired dishes. Although Mr. How Sweet sometimes insists they’re not “real” pizza and we end up having pizza the next night, these alternatives are still delicious. I even tried making them with sweet potatoes — they worked well, although the presentation wasn’t as neat.
Personally, I prefer stuffing a sweet potato with brown sugar, cinnamon, caramel, marshmallows and bacon — a decidedly dessert-forward approach.
One of the best parts of these pizza-stuffed potatoes is how easy it is to make several flavor combinations at once. I filled some with pepperoni and sausage for Mr. How Sweet, and made my own with fresh mozzarella, sliced tomatoes and basil. That basil was worth every penny.
I’m also tempted to try a chicken, broccoli and bacon Alfredo version — a sneaky way to eat greens, even though broccoli isn’t my favorite.
Even small flecks of green peppers can make me dramatic, but these potatoes still hit the spot.
Pizza Stuffed Potatoes
Yield:
2 to 4
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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 then chopped
- 1/2 cup pizza sauce, or more to taste
Instructions
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Preheat oven to 400°F (200°C).
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Poke holes in the potatoes with a fork and bake for 40–45 minutes, until tender. Remove from the oven and let cool slightly.
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When cool enough to handle, slice around the top of each potato and scoop out the flesh, taking care not to puncture the skin. Place the potato flesh in a bowl and mix with 1/2 cup mozzarella and about 2 tablespoons each of chopped green peppers, mushrooms and pepperoni. Stir until combined.
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Spoon the mixture back into the potato skins, top with pizza sauce, add extra toppings and more cheese if desired, and bake 10–15 minutes more until heated through and the cheese is melted.
Notes
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Now I’m craving a giant sweet potato dessert. That would make a great breakfast, wouldn’t it?