When I want appetizers, one of my favorites is stuffed potato skins. Change it up with these pizza stuffed potato skins.
Combining two of our favorite foods – pizza and potato skins, these are the perfect game day appetizer.
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This Pizza Potato Skins recipe is not just great as a snack; they’re a culinary adventure in every bite. Whether you’re hosting a game night, family gathering, or just treating yourself, these potato skins elevate the concept of comfort food to new heights. Even better, they’re fairly easy to make.
Why You’ll Love These Pizza Stuffed Potato Skins
- Easy to Make: With simple ingredients and straightforward steps, this pizza stuffed potato skins recipe is accessible to cooks of all levels.
- Customizable: Feel free to experiment with toppings. Add your favorite pizza ingredients to make it uniquely yours.
- Perfect for Any Occasion: Whether it’s a casual get-together, a movie night, or a potluck, Pizza Potato Skins are always a hit.
How to Make Pizza Stuffed Potato Skins
Ingredients
6 large baking potatoes, cleaned and pierced several times with a fork
2 T. olive oil
1 c. tomato sauce
1 T. Italian seasoning
1 t. garlic powder
Sea salt and black pepper, to taste
2 c. Mozzarella, shredded
4 oz. pepperoni, cut into half rounds and/or chopped
3 T. fresh basil, julienned (cut into thin strips)
Optional: Extra-large basil leaves, for serving
Directions
- Pre-heat oven to 425°F. Clean your potatoes well and poke with a fork multiple times.
- Place the potatoes in the pre-heated oven and bake until cooked through, approximately 50 minutes. Remove potatoes from oven, but leave it on, and transfer to a baking rack to cool for 10 minutes or until cool enough to handle.
- While the potatoes are cooling, combine the tomato sauce, Italian seasoning, and garlic powder in a medium bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
- Once the potatoes are cool enough to handle, cut them in half lengthwise and carefully scoop out the insides with a spoon, leaving about a one-quarter inch margin around the skins. You can save the cooked potato filling for another recipe, like mashed potatoes or a baked potato soup.
- Place the potato skins cut side down on a baking rack set over a baking sheet. Brush the skins with olive oil and return to the hot oven for 10 minutes.
- Remove the baking sheet from the oven and flip over the skins with tongs. Divide the seasoned tomato sauce evenly between the skins and spread into a thin layer with the back of a spoon.
- Fill each skin with an equal amount of Mozzarella cheese, pepperoni, and fresh basil. Place back in the oven for another 10 minutes or until the cheese is melted.
- Remove from oven and cool for a few minutes before serving. Enjoy!
Helpful Tips for Pizza Potato Skins
Potato Selection
Choose large baking potatoes for the ideal base. Russet potatoes work exceptionally well, providing a fluffy interior and sturdy skin. Look for young potatoes, as russets develop a thicker skin as they age.
Sauce Matters
The tomato sauce sets the foundation for flavor. Don’t hesitate to play around with herbs and spices to tailor it to your taste. If you like it spicy, add some red pepper flakes.
Creative Toppings
While the classic combo of Mozzarella and pepperoni is unbeatable, don’t shy away from getting creative. Add veggies, different cheeses, or even a drizzle of hot sauce for a personalized touch.
Serve with Dipping Sauce
While these stuffed baked potato skins are fantastic on their own, they’re also really tasty with a dipping sauce. Try serving them with marinara sauce or ranch. You could also make a pesto aioli for something a little fancier.
Printable Pizza Stuffed Baked Potato Skins Recipe
Pizza Stuffed Potato Skins
A delicious combination of pizza and stuffed potato skins. These are perfect for game night, the big game, or any time you want a great appetizer.
Ingredients
- 6 large baking potatoes, cleaned and pierced several times with a fork
- 2 T. olive oil
- 1 c. tomato sauce
- 1 T. Italian seasoning
- 1 t. garlic powder
- Sea salt and black pepper, to taste
- 2 c. Mozzarella, shredded
- 4 oz. pepperoni, cut into half rounds and/or chopped
- 3 T. fresh basil, julienned (cut into thin strips)
- Optional: Extra-large basil leaves, for serving
Instructions
- Pre-heat oven to 425°F. Clean your potatoes well and poke with a fork multiple times.
- Place the potatoes in the pre-heated oven and bake until cooked through, approximately 50 minutes. Remove potatoes from oven, but leave it on, and transfer to a baking rack to cool for 10 minutes or until cool enough to handle.
- While the potatoes are cooling, combine the tomato sauce, Italian seasoning, and garlic powder in a medium bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
- Once the potatoes are cool enough to handle, cut them in half lengthwise and carefully scoop out the insides with a spoon, leaving about a one-quarter inch margin around the skins. You can save the cooked potato filling for another recipe, like mashed potatoes or a baked potato soup.
- Place the potato skins cut side down on a baking rack set over a baking sheet. Brush the skins with olive oil and return to the hot oven for 10 minutes.
- Remove the baking sheet from the oven and flip over the skins with tongs. Divide the seasoned tomato sauce evenly between the skins and spread into a thin layer with the back of a spoon.
- Fill each skin with an equal amount of Mozzarella cheese, pepperoni, and fresh basil. Place back in the oven for another 10 minutes or until the cheese is melted.
- Remove from oven and cool for a few minutes before serving. Enjoy!
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