Appetizer Side Dish

Pull Apart Pizza Baked Potato

  • Ready Time: 40min
    No Reviews
  • Prep Time: 10min
    Cook Time: 30min
  • Potato Type: Russet
    Cuisine: American
  • Serves: 4
    Prep Method: BoiledFried
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Description

Recipe by: Chef Robert Rossi

A crispy and cheesy russet potato baked with gooey melted cheese, pepperoni, and fresh herbs. The perfect pull apart, shareable appetizer. This recipe was created by Chef Robert Rossi who won second prize in the Potatoes USA potatoes as a side dish pizza competition.

Ingredients

  • 1 large russet potato
  • 4 ounces provolone cheese (may sub mozzarella)
  • 1/4 tsp granulated garlic
  • pinch salt
  • 1 oz pizza sauce
  • 2 ounces pepperoni, finely diced
  • 1/2 tsp each of minced parsley and chives
  • 1 tsp grated Parmesan cheese

Preparation
Prep Time: 10min | Cook Time: 30min

  1. Boil potato until fork tender, but not falling apart (about 20-25 minutes).
  2. Allow to cool enough to handle and cut lengthwise directly down the center about 2/3 of the way through, then cut perpendicular in about 1/2 inch gaps all the way across. This will create the wedges for pulling.
  3. Deep fry at 350 °F for 2-3 minutes, allowing the potato to splay open.
  4. When browned, remove, and allow to drain.
  5. Sprinkle with salt and garlic inside, then rub lightly with pizza sauce, getting in between wedges.
  6. Stuff heavily with provolone and pepperoni, then bake or broil until cheese is melted and beginning to brown.
  7. Remove from oven and top with chives, parsley, and Parmesan.

Nutrition

Calories250
Fat14g
Sodium520mg
Cholesterol35
Vitamin C6mg
Carbohydrates18g
Fiber2g
Protein12g
Potassium516mg
Sugar1g

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