This crispy, cheesy, kid-friendly snack is perfect for a weekend game night or makes a satisfying appetizer for any occasion.
When you feel like a snack, but don’t want to ruin your diet, make a batch of these pizza potato skins. It just might become your new favorite way to get your pizza fix. With the amazing combination of pizza and potato skin, it really takes both already perfect dishes to a whole new level.
This recipe is gluten-free, but always be sure to look at the labeling on your ingredients to double-check.
I don’t know who first put together pizza and potato skins but I imagine it was like the moment that peanut butter cups were invented – I’m sure angels were singing somewhere, haha.
While pepperoni is a favorite pizza topping in my house, you can definitely add whichever yummy additions to these potato skins that you want. Some popular toppings include:
- Pecorino Romano
Switch it up from time to time. The possibilities are only limited by your imagination.
Pizza Potato Skins
There are so many ways to switch up your toppings, the possibilities are endless. But for this recipe, we’re going to stick to the tried and true pepperoni pizza.
large baking potatoes
Making Pizza Stuffed Potato Skins
Start off with the rack positioned in the center of the oven and preheat to 425°F.
You’ll need 6 large baking potatoes, but you can easily double or triple the recipe depending on how many you’ll need.
Begin by washing, drying, and then piercing the potatoes with a fork several times. Place them on a baking sheet and bake for about 50 minutes, or until the potatoes are cooked through. Remove from oven and transfer to a baking rack to cool.
After the potatoes are cooled enough to handle, cut them in half lengthwise and carefully scoop out the interior with a spoon. Be sure to leave enough of an edge around the skins – about ¼ inch. You can save the insides to be used at a later time for mashed potatoes, tater tots, or potato pancakes.
One thing I like about this recipe is that you can do a lot of this prep work ahead of time. Clean, pierce, bake, and scoop the potatoes a day before to save yourself time. Just keep them in an airtight container in the fridge until you’re ready to stuff them.
Place the potato skins, cut side down, on a baking rack set over your baking sheet. Brush the skins with olive oil and return to the hot oven for 10 minutes.
While the potatoes are in the oven, mix together the tomato sauce, Italian seasoning, and garlic powder in a medium-sized bowl. I usually use a homemade tomato sauce, but you can your favorite store-bought sauce to keep it quick and easy.
Remove your baking sheet from the oven and flip the potato skins over using tongs. Divide the seasoned tomato sauce evenly between the skins and spread into a thin layer with the back of a spoon.
Stuff each potato skin with an equal amount of mozzarella cheese, then top with pepperoni and fresh basil. Return to the oven for another 10 minutes or until the cheese is nicely melted.
Carefully remove the pizza potato skins from the oven and cool for a few minutes before serving.
Enjoy the best of both worlds with savory and zesty pizza stuffed potato skins, perfect for game day appetizers or anytime you want a crowd-pleasing snack.
Did you give this loaded pizza potato skins recipe a try? Let me know in the comments below or snap a photo and tag @coolbeanliving on Instagram. I’d love to see it!
Pizza Potato Skins
- 6 large baking potatoes
- 2 cup mozzarella shredded
- 4 oz pepperoni chopped
- 2 tbsp olive oil
- 1 cup tomato sauce
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 3 tbsp fresh basil cut into strips
- Place rack in the center position of oven; preheat to 425°F.
- Pierce clean potatoes with a fork several times then place on a baking sheet. Bake approximately 50 minutes, until potatoes are cooked through. Remove from oven and transfer to a baking rack to cool.
- As potatoes cool, in a medium mixing bowl, combine the tomato sauce, Italian seasoning, and garlic powder.
- After potatoes are cooled, cut them in half lengthwise and carefully scoop out the interior with a spoon, leaving a ¼ inch margin around the skins.
- Place the potato skins cut side down on a baking rack set over baking sheet. Brush the skins with olive oil and return to the hot oven for 10 minutes.
- Remove the baking sheet from the oven and flip over the skins with tongs. Divide the seasoned tomato sauce evenly between the skins and spread into a thin layer with the back of a spoon.
- Fill each skin with an equal amount of mozzarella cheese, then top with pepperoni and fresh basil. Place back in the oven for another 10 minutes or until the cheese is melted.
- Remove from oven and cool for a few minutes before serving.