PIZZA TWICE BAKED POTATOES
Looking for a new way to get that unbeatable pizza flavor? Try these Pizza Twice Baked Potatoes stuffed with two cheeses, pepperoni and classic garlic Italian seasonings. A gluten free way to enjoy pizza!
Provided by Julie Clark
Categories Main Dish
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees.
- Rub the potatoes with olive oil and then salt.
- Using a fork, poke a few holes in the potatoes.
- Place the potatoes on a baking sheet and bake for about 60 minutes. *Test the potatoes part way through cooking. Large potatoes will take longer to bake, small potatoes will take less time.
- Use a sharp knife to cut the top part off of each potato.
- Scoop out the potato pulp from each potato, being careful to leave the skin in tact. *Also be careful that the potatoes will be very hot if they are taken right from the oven.
- Place the potato pulp in in a medium size bowl.
- Add the all of the shredded mozzarella (reserving 3/4 cup for topping), parmesan cheese (reserving 3 tablespoons for topping) pepperoni (reserving 3 tablespoons for topping), salt, Italian seasoning and garlic powder. Mix well.
- Spoon the cheesy potato mixture back into each potato. (If there is any extra potato mixture, bake it in a small greased pan.)
- Top with the reserved mozzarella and pepperoni, then sprinkle with reserved Parmesan.
- Reduce the oven temperature to 350 degrees Fahreheit and bake for 15 minutes.
- Set the oven to low broil and allow the cheese to brown for 2-3 minutes. Watch this closely!
Nutrition Facts : Calories 819 kcal, Carbohydrate 69 g, Protein 38 g, Fat 44 g, SaturatedFat 19 g, Cholesterol 108 mg, Sodium 2177 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
PIZZA STUFFED POTATOES (TWICE BAKED)
Such a kid pleaser! A lot healthier for you than traditional pizza. This makes a nice lunch/light supper for the family, or double it to feed more! Note: chill time included in prep time.
Provided by Sam 3
Categories Lunch/Snacks
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F
- Clean potatoes and pierce with a fork.
- Bake 45 minutes.
- Chill on counter for 20 minutes.
- Cut potatoes in half and scoop out flesh, leaving 1/4in thick shell with skin.
- Set flesh aside.
- Chop 1/4 of pepperoni.
- Cut remaining pepperoni slices in half, set aside.
- In a med bowl, mash together potato flesh, sour cream, salt and pepper.
- Stir in chopped pepperoni.
- Spoon mixture back into shells evenly and arrange on a baking sheet.
- Top with pizza sauce, mushrooms, green pepper slices, remaining pepperoni, mozzarella and parmesan.
- Bake until heated through, about 15 minutes.
Nutrition Facts : Calories 182.2, Fat 7.1, SaturatedFat 2.5, Cholesterol 17.4, Sodium 447.3, Carbohydrate 23.1, Fiber 2.9, Sugar 3.1, Protein 7
PIZZA STUFFED BAKED POTATOES
Found this in a magazine and adapted it to fit my taste. It's so versatile that these can be made to suit any taste or to use whatever you have on hand.
Provided by Redneck Epicurean
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Scrub the potatoes well and pierce with a fork. Rub the potatoes with oil. Bake 1 hour or until tender. Allow to cool enough to handle.
- Cut the top 1/4 off the potato and scoop out some of the potato.
- Heat the broiler.
- Combine the Italian seasoning and pizza sauce and divide among potatoes. Top with desired toppings. Sprinkle each potato with 1/4 cup of cheese.
- Place the potatoes under the broiler and melt the cheese.
TWICE BAKED POTATOES
You don't have to wait for dinner at a fancy steakhouse to enjoy cheesy, gooey twice baked potatoes. They're surprisingly easy to make at home. Once assembled, the finished potatoes are super-easy to make ahead and store in the fridge or freezer.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h50m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.
- Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
- When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add milk in small amounts, beating after each addition with potato masher or electric mixer on low speed (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
- Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and chives. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
- Increase oven temperature to 400°F. Bake about 20 minutes or until hot.
Nutrition Facts : Calories 200, Carbohydrate 20 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 2 g, TransFat 0 g
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