Best Pepperoni Potatoes Recipes

PEPPERONI PIZZA BAKED POTATOES

Pepperoni Pizza Baked Potatoes image

These tasty taters were a spur-of-the-moment recipe I created from leftovers! It's a true mash-up meal that combines two dinnertime favorites into one super-fun meal. -Dawn E. Lowenstein, Huntingdon Valley, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 medium russet potatoes (about 8 oz. each)
1 tablespoon olive oil
1 cup sliced fresh mushrooms
1 small green pepper, chopped
1 small onion, chopped
1 garlic clove, minced
1 can (8 ounces) pizza sauce
1/3 cup mini sliced turkey pepperoni
1/2 cup shredded Italian cheese blend
Optional: Fresh oregano leaves or dried oregano

Steps:

Preheat oven to 400°. Scrub potatoes; place on a microwave-safe plate. Pierce several times with a fork. Microwave, uncovered, on high until tender, 12-15 minutes., In a large skillet, heat oil over medium-high heat; saute mushrooms, pepper and onion until tender, 6-8 minutes. Add garlic; cook and stir 1 minute. Stir in pizza sauce and pepperoni; heat through., Place potatoes on a baking sheet; cut an "X" in the top of each. Fluff pulp with a fork. Top with vegetable mixture; sprinkle with cheese. Bake until cheese is melted, 5-7 minutes. If desired, sprinkle with oregano.

Nutrition Facts : Calories 311 calories, Fat 9g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 515mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 6g fiber), Protein 13g protein. Diabetic Exchanges

PEPPERONI POTATOES

Pepperoni Potatoes image

"On lazy Saturdays, my family really enjoys this comforting casserole," writes Brenda Schrag. The Farmington, New Mexico cook relies on convenient O'Brien potatoes, bits of pepperoni, mozzarella cheese and sweet red pepper for the hearty dish.

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 12-15 servings.

Number Of Ingredients 13

Ingredients

3 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley flakes
1/4 teaspoon dried basil
1/8 teaspoon pepper
1 package (28 ounces) frozen O'Brien potatoes, thawed
1/4 cup chopped sweet red pepper
1 cup frozen corn, thawed
1 cup shredded part-skim mozzarella cheese
1-1/2 ounces sliced pepperoni (about 25 slices), quartered

Steps:

In a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in seasonings., In a greased 13x9-in. baking dish, layer the potatoes, red pepper and corn. Top with the sauce, cheese and pepperoni. Bake, uncovered, at 375° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 127 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 304mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.