Why pizza stuffed baked potatoes are trending

Ingredients

• 2 pieces Russet Potatoes (large, scrubbed, skin left on)
• 2 tbsp Olive Oil (extra virgin)
• 1 tsp Kosher Salt (fine)
• 0.5 cup Pizza Sauce (store‑bought or homemade)
• 0.5 cup Mozzarella Cheese (shredded, low‑moisture)
• 0.25 cup Parmesan Cheese (freshly grated)
• 0.25 cup Pepperoni (sliced)
• 0.25 cup Cooked Italian Sausage (crumbled, pre‑cooked)
• 0.25 cup Mushrooms (sliced button mushrooms)
• 0.25 cup Onion (diced yellow onion)
• 1 tsp Italian Seasoning (dried blend)
• 0.25 cup Green Bell Pepper (diced (optional))

Instructions

1. Season and Wrap Potatoes

   Wash and dry the potatoes. Drizzle each with olive oil, then sprinkle kosher salt evenly. Wrap tightly in two layers of aluminum foil, twisting the ends to seal. Poke several holes around the foil‑wrapped potatoes with a fork or skewer.

   Time: PT5M

2. First Bake – Cook the Potatoes

   Preheat the oven to 425°F. Place the foil‑wrapped potatoes on a baking sheet and bake for 60 minutes, or until a fork slides in easily.

   Time: PT1H

   Temperature: 425°F

3. Cool and Scoop Out Flesh

   Remove potatoes from the oven and let cool for 5 minutes. Using a knife, cut a thin slice off the top of each potato and gently scoop out the interior, leaving about ¼‑inch of potato attached to the skin to form a shell.

   Time: PT5M

4. Prepare the Pizza‑Style Filling

   In a mixing bowl combine the scooped potato flesh with pizza sauce, shredded mozzarella, grated Parmesan, pepperoni, cooked sausage, sliced mushrooms, diced onion, optional green bell pepper, Italian seasoning, and a pinch of salt. Mix until well incorporated.

   Time: PT5M

5. Stuff the Potato Shells

   Spoon the filling back into each potato shell, mounding it slightly. Top each with an extra drizzle of pizza sauce, a handful of mozzarella, a few pepperoni slices, a sprinkle of Parmesan, and a dash of Italian seasoning.

   Time: PT5M

6. Second Bake – Melt the Cheese

   Reduce oven temperature to 350°F (or keep at 350°F if using a toaster oven). Return the stuffed potatoes to the oven and bake for 10 minutes, or until the cheese is bubbly and golden.

   Time: PT10M

   Temperature: 350°F

7. Serve

   Remove from oven, let rest 2 minutes, then serve hot. Enjoy as a hearty main or a filling side.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

20 g

Carbohydrates

55 g

Fat

15 g

Fiber

5 g