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Pizza-stuffed potato skins topped with melted mozzarella, pepperoni, and fresh basil
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
Cook Time 1 hour 20 minutes
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