Pizza Potato Skins Recipe

This Pizza Potato Skins recipe is a crispy and cheesy recipe, which is made with potato skins and pepperoni. It’s the perfect game day snack, ready in about an hour.

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Pizza Potato Skins Ingredients

All your favorite pizza toppings loaded into a crispy potato boat.

8 whole Small Russet Potatoes
Canola Oil
Butter, Melted
Kosher Salt
Jarred Marinara Or Pizza Sauce
Grated Mozzarella Cheese
Diced Pepperoni
Minced Fresh Parsley
Miscellaneous Pizza Toppings: Cooked Sausage, Cooked Hamburger, Diced Bell Pepper, Diced Onion, Diced Mushrooms, Diced Canadian Bacon, Etc.

How To Make Pizza Potato Skins

A step-by-step guide to this crowd-pleasing appetizer.

Bake the Potatoes: Preheat your oven to 400°F. Scrub the potatoes clean, then rub the skins with canola oil and sprinkle with salt. Bake for 30 to 45 minutes, or until the potatoes are tender and the skins are crisp.
Prep the Skins: Once baked, carefully cut the potatoes in half lengthwise. Use a spoon to scoop out most of the potato flesh, leaving a thin border (about 1/4-inch thick) attached to the skin.
Crisp the Skins: Brush the inside and outside of each potato half with melted butter. Place the skins skin-side up on a baking sheet and return to the oven for 5 to 7 minutes. Flip them over and bake for a few more minutes until the skins are golden and crisp.
Assemble the Pizza Skins: Remove the skins from the oven. Fill each one with a spoonful of marinara or pizza sauce, a generous amount of grated mozzarella cheese, and a sprinkle of diced pepperoni or your other favorite toppings.
Melt and Serve: Return the filled potato skins to the oven for another 2 to 3 minutes, just until the cheese is melted and bubbly. Sprinkle with minced fresh parsley and serve immediately.

Recipe Tips

For the crispiest, most delicious pizza skins.

How to get extra crispy potato skins? The secret is the double-bake method. The first bake cooks the potato through, and the second bake, after scooping and brushing with butter, is crucial for crisping up the skin and the inside edge. Don’t skip it!
Can I make these ahead of time? Yes, this is a great make-ahead appetizer. You can complete the recipe through step 3 (baking, scooping, and crisping the skins). Let them cool completely, then store them in an airtight container in the refrigerator for up to 2 days. When you’re ready to serve, just add the toppings and bake until hot and melty.
What are the best potatoes for potato skins? Russet potatoes are the ideal choice. They have thick, sturdy skins that hold up well to being hollowed out and baked again, and their starchy interior is perfect for this type of recipe.
What should I do with the leftover potato insides? Don’t discard the scooped-out potato! You can save it to make a small batch of mashed potatoes, add it to a soup to thicken it, or mix it with some cheese and chives to make simple potato cakes.

What To Serve With Pizza Potato Skins

Perfect dips and sides for your pizza skins.

These loaded skins are a meal in themselves, but they’re even better when served with dipping sauces on the side.

A small bowl of ranch dressing
Extra warm marinara sauce for dipping
Creamy garlic aioli
A simple side salad with vinaigrette

How To Store Pizza Potato Skins

Keeping your leftovers fresh and crispy.

Refrigerate: Store any leftover pizza potato skins in an airtight container in the refrigerator for up to 3 days.
Reheat: For the best results, reheat them in an oven or an air fryer at 375°F for 5-10 minutes. This will help make the skins crispy again. Microwaving will make them soft.

Pizza Potato Skins Nutrition Facts

An estimated guide per potato skin half.

Calories: 150 kcal
Carbohydrates: 12 g
Protein: 6 g
Fat: 8 g

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

FAQs

Can I use an air fryer to make these?

Yes, an air fryer works great for this recipe. You can cook the whole potatoes in the air fryer, then follow the steps to scoop and butter them. Return the hollowed-out skins to the air fryer and cook for about 5 minutes at 400°F until crisp. Add your toppings and air fry for another 1-2 minutes until the cheese is melted.

Can I use different pizza toppings?

Absolutely! Treat these potato skins just like a mini pizza. Any of your favorite toppings will work. Try cooked Italian sausage, sautéed mushrooms and onions, diced bell peppers, black olives, or even pineapple and Canadian bacon for a Hawaiian twist.

Why are my potato skins soggy?

Soggy skins usually result from under-baking or skipping the second crisping step. It’s essential to return the hollowed-out, buttered skins to the oven to dry them out and create a firm, crispy base before you add the sauce and toppings.

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