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Loaded Pizza Baked Potatoes

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Print Recipe
Total Time60 Mins
Prep Time20 Mins
Cook Time40 Mins
ServingsServes 4
Potato Type: Russet
Cuisine: American
Prep Method: Baked

Dish

AppetizerSide Dish

Prep Time

20 Mins

Cook Time

40 Mins

Serving

Serves 4

Ingredients

  • 4 large russet potatoes, washed, patted dry, pierced all over with a sharp knife
  • 1 1/2 tablespoons olive oil
  • Salt and pepper
  • 1 medium onion, chopped
  • 1 cup sliced mushrooms
  • 1/2 cup sliced pepperoni rounds (about 1 3/4 oz.)
  • 1 8-oz. can tomato sauce
  • 1/2 teaspoon Italian seasoning
  • 1 cup shredded mozzarella

Preparation

  1. Preheat oven to 425°F.
  2. Line a baking sheet with parchment paper.
  3. Rub potatoes with 1/2 Tbsp. oil, then sprinkle with salt.
  4. Place potatoes on a paper towel and microwave until just tender, about 10 minutes, turning halfway through.
  5. Transfer potatoes to the baking sheet. Bake until skins are crisp, about 15 minutes.
  6. Heat remaining oil in a large skillet over medium-high heat.
  7. Cook onion and mushrooms, stirring occasionally, until soft and beginning to brown, about 5 minutes.
  8. Stir in pepperoni, tomato sauce, Italian seasoning, and 1/4 tsp. each salt and pepper.
  9. Remove potatoes from the oven.
  10. Place oven rack 5 inches from the heat source; preheat broiler.
  11. Carefully cut a slit in the top of each potato; squeeze ends to open. Fluff inside of the potato with a fork.
  12. Divide pepperoni mixture among potatoes, top with mozzarella.
  13. Broil until cheese is melted and starting to brown, approximately 2 minutes. Serve immediately.

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Chef Erin Hungsberg

Nutrition Facts Per Serving

Calories

550

Fat

21g

Sodium

740mg

Cholesterol

40mg

Vitamin C

27mg

Carbohydrates

72g

Fiber

7g

Protein

19g

Potassium

2004mg

Sugar

7g

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