Pepperoni Pizza Stuffed Potatoes Recipe

This Pepperoni Pizza Stuffed Potatoes recipe is a cheesy and loaded recipe, which is made with a creamy ricotta-Parmesan potato filling and classic pizza toppings. It’s the ultimate comfort food, a perfect mashup for a fun family dinner.

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Pepperoni Pizza Stuffed Potatoes Ingredients

All your favorite pizza flavors in a hearty twice-baked potato.

• 6 russet potatoes (about 3 1/2 pounds)
• 1 Tbsp. olive oil
• 1 tsp. garlic salt
• 2 1/2 tsp. kosher salt
• Black pepper, to taste
• 1 cup whole milk
• 1 cup ricotta cheese
• 1/2 cup grated parmesan cheese
• 4 Tbsp. salted butter, softened
• 1 garlic clove, grated
• 1 Tbsp. chopped fresh basil
• 1/2 tsp. dried oregano
• 1 (6-ounce) package sliced pepperoni, cut into quarters
• 2 (13-ounce) jars pizza sauce, warmed
• 1 1/2 cups shredded mozzarella cheese

How To Make Pepperoni Pizza Stuffed Potatoes

A step-by-step guide to this delicious pizza-potato hybrid.

1. Bake the Potatoes: Preheat your oven to 350°F. Scrub the potatoes, poke them a few times with a fork, and rub them all over with olive oil. Sprinkle with garlic salt, ½ teaspoon of kosher salt, and pepper. Bake on a baking sheet for 55 to 60 minutes, until they are very tender.
2. Scoop out the Insides: Once the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving a sturdy 1/4-inch border of potato attached to the skin. Place the hollowed-out potato skins back on the baking sheet.
3. Make the Cheesy Potato Filling: To the bowl with the potato flesh, add the milk, ricotta, Parmesan, softened butter, grated garlic, fresh basil, and dried oregano. Mash everything together until smooth and creamy. Season with the remaining 2 teaspoons of kosher salt and a few grinds of pepper. Stir in most of the quartered pepperoni, reserving about ¼ cup for the topping.
4. Stuff the Potatoes: Spoon the cheesy potato and pepperoni mixture back into the hollowed-out potato skins, mounding it generously.
5. Add Pizza Toppings and Bake Again: Top each stuffed potato with about 1 tablespoon of warm pizza sauce, a sprinkle of shredded mozzarella cheese, and the reserved pepperoni. Return the baking sheet to the oven and bake for 10 to 15 minutes, until the cheese is completely melted and bubbly.
6. Serve: Serve the pepperoni pizza stuffed potatoes hot with the remaining warm pizza sauce on the side for dipping.

Recipe Tips

For the fluffiest, most flavorful pizza potatoes.

• What are the best potatoes for stuffing? Russet potatoes are the ideal choice for twice-baked or stuffed potatoes. Their high starch content makes their insides fluffy and mashable, and their thick skins are sturdy enough to hold up to being scooped and stuffed.
• How to get the creamiest filling? Using room temperature ingredients like butter, milk, and ricotta will help everything mash together more smoothly. Mashing the potatoes while they are still warm is also key to a lump-free filling.
• Can I customize the “pizza” toppings? Absolutely! Treat these potatoes just like you would a pizza. You can stir in other classic toppings into the potato mixture, such as cooked Italian sausage, sautéed mushrooms, diced bell peppers, or black olives.
• Can I make these ahead of time? Yes, this is a great make-ahead dish. You can prepare the stuffed potatoes completely through step 4. Let them cool, then cover and refrigerate them for up to 2 days. When you’re ready to eat, just add the sauce and cheese topping and bake as directed, adding a few extra minutes to the baking time.

What To Serve With Pepperoni Pizza Stuffed Potatoes

Simple sides to round out this hearty meal.

These stuffed potatoes are very hearty and can be a meal on their own. They also pair well with:

• A simple green salad with a light Italian vinaigrette
• Steamed broccoli or green beans
• Garlic breadsticks for dipping in the extra pizza sauce

How To Store Pepperoni Pizza Stuffed Potatoes

Keeping your leftovers delicious.

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat: For the best results, reheat them in an oven or an air fryer at 350°F for 10-15 minutes, until they are heated through and the cheese is bubbly.

Pepperoni Pizza Stuffed Potatoes Nutrition Facts

An estimated guide per stuffed potato half.

• Calories: 480 kcal
• Carbohydrates: 45 g
• Protein: 20 g
• Fat: 25 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Slow Cooker Mashed Potatoes Recipe
• Rosemary Garlic Fried Potatoes Recipe
• Sweet Potato Fries Recipe