Pizza Stuffed Baked Potato Skins

Potato skins meet pizza in this ridiculously satisfying appetizer mashup.

Crispy baked potato shells are filled with herby tomato sauce, melty mozzarella, pepperoni, and fresh basil for a fun twist on classic potato skins.

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These pizza stuffed potato skins are a crowd favorite for game day, parties, or even a low-effort dinner when you want something fun and filling.

Why You’ll Love This Pizza Stuffed Potato Skins Recipe

• Crispy, cheesy, pizza-y goodness in every bite

• Naturally gluten-free

• Easy to prep ahead and bake off when guests arrive

• Great way to use up leftover baked potatoes

Prefer the classic version? Try my Classic Potato Skins with crispy bacon, cheddar, and all the traditional toppings.

Greta Brinkley

Pizza Stuffed Baked Potato Skins

These pizza-inspired baked potato skins are crispy, cheesy, and perfect for parties. Loaded with mozzarella, pepperoni, and fresh basil. So good!

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Prep Time 15 minutes mins

Cook Time 1 hour hr 20 minutes mins

Servings: 12 appetizers

Course: Appetizer

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 6 large baking potatoes cleaned and pierced several times with a fork
• 2 T. olive oil
• 1 c. tomato sauce
• 1 T. Italian seasoning
• 1 t. garlic powder
• Sea salt and black pepper to taste
• 2 c. Mozzarella shredded
• 4 oz. pepperoni cut into half rounds and/or chopped
• 3 T. fresh basil julienned (cut into thin strips)
• Optional: Extra-large basil leaves for serving

Method

 

1. Preheat your oven to 425°F. Place the potatoes directly on the oven rack and bake for about 50 minutes, or until fork-tender. Let them cool for 10 minutes before handling.
2. While the potatoes cool, stir together the tomato sauce, Italian seasoning, garlic powder, salt, and pepper in a bowl. Set aside.
3. Slice the potatoes in half lengthwise. Scoop out the centers, leaving a ¼-inch border around the edges (save the scooped potato for mashed potatoes or soup).
4. Place the skins cut-side down on a wire rack over a baking sheet. Brush with olive oil and bake for 10 minutes.
5. Flip the skins over and spread a little seasoned sauce inside each one. Fill with mozzarella, pepperoni, and basil.
6. Return to the oven and bake for another 10 minutes, or until the cheese is melty and bubbly.
7. Let cool for a couple minutes before serving. For extra flair (and flavor), wrap each one in a large basil leaf before eating.

Notes

• Add a bowl of warm marinara or ranch for dipping
• Swap pepperoni for chopped olives, mushrooms, or sautéed peppers for a veggie version
• Cut each skin in half again for bite-sized party nibbles

Make-Ahead Tip

You can bake the potatoes and prep the sauce earlier in the day, or even the night before. Assemble and bake right before serving for the best texture.

Shop This Recipe

• Large Baking Sheet — gives the potato skins plenty of room to crisp without crowding.
• Wire Baking Rack — lets hot air circulate around the skins so the bottoms get crisp instead of soggy.
• Cheese Grater — freshly grated mozzarella melts more evenly and gives you that gooey pizza-style finish.
• Large Serving Platter — perfect for piling up the finished potato skins for game day or casual entertaining.

Serve With

• Buffalo Dip Bombs — flaky, creamy, and spicy little bites that fit right into the same casual game-day spread.
• Bacon-Wrapped Jalapeño Poppers — smoky bacon, creamy cheese, and jalapeño heat make a great match for the cheesy pizza flavors.
• Spicy Roasted Red Pepper Feta Dip (pictured) — creamy, smoky, and a little spicy, with pita or vegetables for something different alongside all the rich potato skins.
• Spicy Jalapeño Margarita — bright citrus and fresh jalapeño help cut through the cheese and pepperoni and make the whole spread feel extra fun.