Best Pizza Potatoes Recipes

PEPPERONI PIZZA BAKED POTATOES

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.

SLOW COOKER PIZZA POTATOES

Steps:

• Heat oil in a large skillet over medium-high heat. Cook and stir potatoes and onion in oil until the onion is translucent, 7 to 10 minutes; drain. Put potato mixture in a slow cooker and add mozzarella cheese and pepperoni. Pour pizza sauce over the mixture.
• Cook on Low for 6 to 10 hours.

PIZZA POTATOES

Steps:

• Combine the potatoes and contents of sauce mix in a greased 1-1/2-qt. baking dish. In a large saucepan, bring the tomatoes, water and oregano to a boil. Pour over potatoes. Top with pepperoni. , Bake, uncovered, at 375° for 50-60 minutes or until the potatoes are tender. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.

ROASTED PIZZA POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the potatoes in a 9-by-13-inch baking dish and season with the dried oregano and a good pinch of salt. Drizzle with the oil and toss to coat with your fingers. Roast for about 1 hour. (I went 1 hour and 10 minutes, just for extra browning.)
• Remove the potatoes from the oven and switch the oven to broil.
• Sprinkle the grated cheese over the potatoes and arrange the pepperoni in a single layer over the cheese. Broil for 2 to 3 minutes; don't take your eyes off it (see Cook's Note)! This happens fast, and all we want is browning and bubbling, and for the pepperonis to crisp and curl. Serve immediately with pizza sauce and a sprinkle of parsley or chives!

PIZZA POTATOES

Steps:

• Empty potato slices and packet of seasoned sauce mix into a 2 quart casserole (ungreased).
• Heat tomatoes,water and oregano to boiling; stir into the potatoes.
• Arrange pepperoni on top and sprinkle with cheese.
• Bake, uncovered, at 400 degrees for 30 to 35 minutes.

PIZZA STUFFED BAKED POTATOES

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.

LOADED POTATOES AU GRATIN PIZZA

Steps:

• Heat oven to 400°F. Spray dark 15x10x1-inch pan with cooking spray. Unroll pizza crust; press into pan. Poke holes all over crust with fork. Bake 8 to 10 minutes or until just turning light brown.
• Meanwhile, make potatoes as directed on box for stove-top directions. Let stand 5 minutes to thicken, then spread potatoes evenly on partially baked crust. Sprinkle bacon, cheese and green onions on top of potatoes.
• Bake about 8 minutes or until cheese is melted. Sprinkle with chives, and top with dollops of sour cream.

CROCK-POT PIZZA POTATOES

Steps:

• 1. In skillet, Saute potato and onion slices in oil until onion begins to appear transparent; stir constantly to prevent browning.Drain well. Combine potatoes and onions with cheese, pepperoni and salt in crockpot. Pour pizza sauce over the top. Cover; let cook on low setting for 8 - 10 hours.

COPYCAT: BOSTON PIZZA'S CACTUS CUT POTATOES DIP

Steps:

• Mix everything together.
• Shelf Life: 2 Days.

SNEAKY PIZZA BAKED POTATOES

Steps:

• Heat oven to 400°F. Scrub potatoes; rub skins with oil. Pierce potatoes several times with fork to allow steam to escape. Bake on top oven rack 40 minutes or until tender.
• Meanwhile, cook cauliflower in large pot of boiling water until very soft and tender; drain. Reserve 12 slices pepperoni; chop remaining pepperoni. Set aside.
• When potatoes are cool enough to handle, cut thin slice off top of each potato. Gently scoop out potato pulp, leaving 1/4-inch shell; place pulp in large bowl. Add cooked cauliflower, chopped pepperoni, pizza sauce and 1/2 cup of the cheese. Beat with electric mixer on medium speed until well blended. Spoon mixture into potato shells.
• Place potatoes on ungreased cookie sheet. Sprinkle with remaining 1/4 cup cheese. Top each with 3 slices reserved pepperoni.
• Bake 15 to 20 minutes or until hot and cheese is bubbly. Garnish with lettuce.

CROCK POT PIZZA POTATOES

Steps:

• Place potatoes in bottom of crock pot.
• Place smoked sausage on top of potatoes.
• Pour pizza sauce on top.
• Cook on Low for 6 to 8 hours or until potatoes are tender.
• I have also added cubed pepperoni instead of smoked sausage.

PIZZA POTATOES (CROCK POT)

Steps:

• In skillet, saute potato and onion slices in oil until onion is transparent. Stir constantly to prevent browning.
• Drain well.
• Combine potatoes, onions, cheese, pepperoni, salt in crock pot.
• Pour pizza sauce over top.
• Cover and cook Low setting 6-10 hours.

SKILLET PIZZA POTATOES

Steps:

• In Dutch oven or 12-inch nonstick skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink. Stir in pepperoni; cook 2 minutes. Drain.
• Stir in pizza sauce and water. Add potatoes; stir to mix. Reduce heat to medium; cover and cook 10 to 15 minutes, stirring occasionally, until potatoes are tender.
• Sprinkle cheese over top. Remove from heat; cover and let stand 5 minutes or until cheese is melted.

SKILLET PIZZA POTATOES

Steps:

• Heat oil in large skillet on medium heat. Add garlic and seasoning; cook and stir 30 sec.
• Stir in potatoes; cover. Cook on medium-low heat 20 to 25 min. or until tender, stirring occasionally.
• Top with cheese and pepperoni; cook, covered, 1 to 2 min. or until cheese is melted.

PIZZA WITH FONTINA, POTATOES, AND TAPENADE

Steps:

• Stir warm water and yeast in small bowl. Let stand 5 minutes to dissolve. Stir in 2 tablespoons oil.
• Mix flour and 1 teaspoon salt in processor. With machine running, add yeast mixture, then 1/2 cup cold water; process until dough forms ball on top of blade. Process 45 seconds. Transfer dough to lightly floured surface. Knead until smooth, 1 to 2 minutes. Pour 1 tablespoon oil into medium bowl. Add dough to bowl; turn to coat. Cover with plastic wrap and let rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
• Meanwhile, heat remaining 3 tablespoons oil and garlic in small saucepan over low heat until mixture begins to bubble, 1 to 2 minutes. Set garlic oil aside.
• Place potatoes in medium saucepan. Add enough cold water to cover. Sprinkle with salt. Cover and bring to boil over high heat. Reduce heat to medium and boil with lid slightly ajar until almost tender, about 12 minutes. Drain; let stand until cool. Place pizza stone or baking sheet (if using rimmed sheet, turn upside down) in oven. Preheat oven to 450°F. Transfer dough to work surface. Roll, pat, and stretch dough to 12- to 14-inch round. Sprinkle pizza peel or another baking sheet (if using rimmed sheet, turn upside down) with cornmeal. Transfer dough round to prepared peel. Cover with plastic and let rest 10 minutes.
• Using thin knife, cut potatoes into 1/8-inch-thick slices. Sprinkle dough with Parmigiano-Reggiano and Fontina, leaving 1-inch plain border around edge. Arrange potato slices over cheese, then brush potatoes with garlic oil. Sprinkle roasted red peppers over pizza. Spoon heaping 1/4-teaspoon dollops tapenade over. Brush dough border with garlic oil.
• Slide pizza from peel to pizza stone or baking sheet in oven. Bake until bottom of crust is golden brown and cheese is melted, 15 to 20 minutes. Using peel, transfer pizza to cutting board. Drizzle any remaining garlic oil over pizza. Sprinkle with chopped rosemary, crushed red pepper, and salt. Cut into wedges and serve.
• A thick paste or spread made from brine-cured olives, capers, anchovies, and seasonings; available at some supermarkets and at specialty foods stores and Italian markets.

PIZZA POTATOES

Steps:

• Preheat your oven to 350 degrees F.
• Thoroughly wash the russet potatoes to remove all surface dirt. Scrub with a vegetable brush if necessary. For uniform baking it is important for each potato to be approximately the same thickness, but in no case should they be less than 1-1/2 inches thick.
• Hold a potato on its side and carefully slice the potato lengthwise into three equal width slices.
• Place each slice (12 total for the 4 potatoes used) on a large non-stick baking sheet and bake in the oven for about 40 minutes until the inner portions of the potatoes are soft and the cut surfaces are beginning to brown. While the potato slices are baking, wash and peel the onions and garlic. Dice the onions, crush the garlic, and put into a covered baking dish. Mix in the pepper and cook on "high" in your microwave oven for about 3 to 4 minutes until the onions start to become translucent.
• When the onions and garlic are cooked, add the crushed tomatoes and oregano, mix, cover, and cook for about another 30 minutes (mixing every 10 minutes) until the sauce thickens. A little trick to aid during the thickening process which allows evaporation without splashing: place the end of a wooden toothpick between the lid and the baking dish, with one end sticking out so you can hold it while removing the lid. When the sauce has thickened to the desired consistency, remove from the microwave oven.
• While the sauce is cooking, open the can of beans and pour off the liquid. Place the beans in the container of your blender, add the lemon juice, nutritional yeast, and corn starch, and run the blender at high speed until the contents are creamy smooth.
• Wash, peel, and slice the onion for the topping.
• When the potatoes are baked, remove from the oven and set on a wire rack. The sauce and the bean cream should also be ready. As quickly as possible, spread a layer of the bean cream on each potato slice. Carefully spoon on the tomato sauce and top with the onion rings (each step is shown in the photo to the left). Place back in the oven and turn up the heat to 400 degrees F. for approximately another 20 minutes.
• When the pizza potatoes are baked, remove from the oven, and set on a wire rack. When the pizza potatoes have partially cooled, they can be picked up and eaten as "finger food.".

PIZZA STUFFED POTATOES

Steps:

• Poke holes in potatoes with a fork and bake for about 40-45 minutes. Remove from the oven and let cool. Once cool, slice around the inside of the potato and scoop out the flesh, be careful not to poke holes in the bottom (it's okay if you do - it happens!). Put scooped potatoes in a bowl and mix with 1/2 cup mozzarella and 2 tablespoons each of peppers, and mushrooms. Mix well. Scoop mixture back into potatoes and spoon pizza sauce over top. Add more toppings and cheese. Bake for 10-15 more minutes.

SKILLET PIZZA POTATOES

Steps:

• Cook sausage over medium high heat.
• Stir in pepperoni, cook 2 more minutes.
• Drain.
• Stir in pizza sauce and water.
• Add hashbrowns.
• Cook covered 10-15 minutes over medium heat, stirring occassionally.
• Sprinkle with cheese and remove from heat.
• Cover and let stand 5 minutes.

SAUSAGE PIZZA STYLE SCALLOPED POTATOES

Steps:

• Preheat oven to 450 degrees.
• In a medium skillet, over medium heat add pork, onion, and bell pepper.
• Cook until pork is no longer pink and the veggies are tender.
• While pork/veggie mixture is cooking, boil water for potatoes.
• In a large bowl add potatoes, seasoning packet,garlic powder,and 1 cup of cheese.
• Pour boiling water over ingredients in bowl,add milk and margarine.
• If needed, drain pork/veggie add to potatoes.
• Pour into a 2 quart baking dish.
• Bake for 20 minutes, then top with remaining cheese.
• Return to oven for 10 more minutes or until cheese is lightly browned.
• Let stand for 10 more minutes, so sauce can thicken.
• Enjoy :).

PIZZA POTATOES

Steps:

• Saute potato and onion slices in olive oil in skillet until onions appear transparent. Drain well.
• In crockpot, combine potatoes, onions, cheese, pepperoni and salt.
• Pour pizza sauce over top.
• Cover, cook on low 6-10 hours or until potatoes are soft.
• I usually let mine cook about 8 hours.
• You can also add any of your fave pizza toppings to these. I'd just suggest that you saute them with the potatoes and onions.