Best 11 Pizza Potatoes Recipes

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.

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.

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.

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.

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.

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!

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.

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.

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.

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.