Pepperoni Pizza Stuffed Potatoes: The Ultimate Comfort Food Fusion
A cheesy, customizable mash-up that turns potatoes into pizza-inspired party fare.
Imagine the best of both worlds: the savory, cheesy appeal of pizza, and the hearty, creamy comfort of a classic baked potato. Pepperoni Pizza Stuffed Potatoes deliver just that—a show-stopping side or main dish guaranteed to win over pizza lovers and potato fans alike. This recipe brings together the familiar flavors of pepperoni pizza—zesty tomato sauce, melty mozzarella, and rich parmesan—with the satisfying warmth and texture of twice-baked russet potatoes. Whether you’re looking for creative weeknight dinner ideas, crowd-pleasing game day snacks, or an exciting twist on comfort food, these stuffed potatoes hit all the right notes.
Why You’ll Love These Pepperoni Pizza Stuffed Potatoes
- Family-Friendly: Appeals to kids, teens, and adults alike.
- Easy Customization: Swap in your favorite pizza toppings.
- Hearty & Filling: Twice-baked potatoes make for an indulgent, complete meal.
- Great for Gatherings: Make ahead and finish in the oven just before serving.
- Budget-Friendly: Uses common ingredients for a restaurant-quality result at home.
Ingredients
Get creative and add your personal touch, but here is the core grocery list to get started:
| Ingredient | Amount |
|---|---|
| Russet potatoes | 6 medium (about 3.5 pounds) |
| Olive oil | 1 tbsp |
| Garlic salt | 1 tsp |
| Kosher salt | 2.5 tsp (divided) |
| Black pepper | to taste |
| Whole milk | 1 cup |
| Ricotta cheese | 1 cup |
| Grated Parmesan cheese | 1/2 cup |
| Salted butter (softened) | 4 tbsp |
| Fresh garlic (grated) | 1 clove |
| Chopped fresh basil | 1 tbsp |
| Dried oregano | 1/2 tsp |
| Sliced pepperoni (quarter cut) | 1 (6 oz) package |
| Pizza sauce (warmed) | 2 (13 oz) jars |
| Shredded mozzarella cheese | 1.5 cups |
Optional add-ins for your stuffing or topping:
- Sliced black olives
- Diced bell peppers
- Sautéed mushrooms
- Cooked sausage or ham
- Green onions for garnish
Step-By-Step Directions
- Preheat and Prepare: Set your oven to 350°F (180°C). Scrub the russet potatoes and poke a few holes in each potato with a fork to let steam escape. Rub the skins with olive oil, garlic salt, half a teaspoon of kosher salt, and a few grinds of black pepper. Place on a baking sheet and bake until tender—about 55 to 60 minutes.
- Halve and Scoop: Once cool enough to handle, halve the potatoes lengthwise. Protect your hands with a towel and gently scoop out the fluffy potato centers, leaving a sturdy shell. Set the skins back on the baking sheet.
- Make the Filling: Mash the potato flesh with milk, ricotta, parmesan, butter, grated garlic, basil, oregano, remaining kosher salt, and pepper until creamy. Stir in all but about 1/4 cup of the pepperoni pieces (save these for topping).
- Stuff and Top: Spoon the cheesy potato filling back into the shells. Top each potato with a tablespoon of warmed pizza sauce. Sprinkle with shredded mozzarella and the saved pepperoni pieces.
- Final Bake: Return the stuffed potatoes to the oven and bake another 10 to 15 minutes, until the cheese is bubbling and golden.
- Serve: Serve hot, with extra warmed pizza sauce for dipping or drizzling.
Tips and Tricks for Perfect Stuffed Potatoes
- Choose the Right Potato: Russet potatoes provide the best fluffy and sturdy texture for stuffing.
- Fully Bake: Ensure the potatoes are thoroughly cooked the first time; underbaking means difficult scooping and less creamy filling.
- Use Quality Cheese: Shred mozzarella yourself for the meltiest texture; ricotta adds a creamy boost.
- Customize Toppings: (See “Variations” below) Make it your own by swapping or supplementing pepperoni with sausage, veggies, or other pizza favorites.
- Save Time: Bake the potatoes in advance, then scoop, mash, stuff, and store in the fridge. Finish with cheese and final baking just before serving.
Flavor Variations
The Pepperoni Pizza Stuffed Potatoes recipe can be endlessly customized. Try these delicious twists:
- Veggie Lovers: Add sautéed mushrooms, spinach, or diced bell peppers.
- Meat Supreme: Mix in crumbled Italian sausage, cooked bacon, or diced ham.
- Spicy Version: Add jalapeño slices or a sprinkle of red pepper flakes for heat.
- Classic Margherita: Swap pepperoni for cherry tomatoes and add extra basil.
- Mediterranean: Top with chopped black olives, artichoke hearts, and feta cheese instead of mozzarella.
Serving Suggestions
- Main Dish: Serve two halves per person with a green salad for a full meal.
- Game Day Snack: Arrange on a platter as hearty finger food.
- Packed Lunch: Prepare in advance—these reheat beautifully and make a filling lunch option.
- Family Gathering: Let everyone choose their favorite toppings and have a “build your own stuffed potato” night.
Chef’s Notes: Bringing It All Together
It’s not just about the flavors—it’s about textures too. The crisp potato skin forms the perfect vessel for the creamy, cheesy interior, while the bubbly mozzarella and browned pepperoni add that mouthwateringly familiar pizza-edge. Make them once, and you’ll quickly discover this dish’s power to spark comfort-food nostalgia and mealtime fun.
What others are reading
For extra flair, finish with a sprinkle of fresh chopped basil or parsley as they come out of the oven. Serve with additional sauce warm on the side—not only does this make the dish feel even more pizza-like, but it gives everyone control over how saucy they want their potato!
Frequently Asked Questions (FAQs)
Q: Can I make Pepperoni Pizza Stuffed Potatoes ahead of time?
A: Yes! Prepare the potatoes through the stuffing step, store in an airtight container in the refrigerator for up to two days, then add toppings and bake before serving.
Q: Can I use sweet potatoes instead of russet potatoes?
A: Absolutely. Sweet potatoes provide a unique, slightly sweet twist and pair nicely with savory toppings, but the texture will be denser and sweeter than classic russets.
Q: Are there vegetarian alternatives to pepperoni?
A: Yes. Use meatless pepperoni, skip the meat entirely, or substitute with roasted vegetables like mushrooms, zucchini, and bell peppers for a veggie-forward version.
Q: How do I make the potato skins extra crispy?
A: After scooping out the potato flesh, brush the skins with a bit more olive oil and bake at 425°F for 5–7 minutes before stuffing. This gives them a crispier texture.
Q: What is the best way to store and reheat leftovers?
A: Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat in an oven or toaster oven at 350°F until hot and cheese is bubbly, about 10–15 minutes.
Ingredient Sourcing and Tips
High-quality cheese and sauce make all the difference. Grate your own mozzarella for maximum melt, and choose whole-milk ricotta for a luxurious filling. For pizza sauce, opt for your favorite store-bought brand or homemade varieties. If using large pepperoni slices, quarter them so they distribute evenly through the filling.
Nutrition Information (Estimated Per Potato Half)
| Nutrient | Amount |
|---|---|
| Calories | 260–340 |
| Protein | 10–13g |
| Fat | 13–18g |
| Carbohydrates | 28–36g |
| Sodium | 650–900mg |
(Values depend on potato size, toppings, and sauce quantity.)
Troubleshooting: Common Issues and Fixes
- Potato Skins Tear? Be gentle when scooping. Leave a thin layer of flesh inside to help skins hold their shape.
- Filling Too Dry? Add a splash more milk and mash until creamy.
- Cheese Doesn’t Melt? Switch to broil for 1–2 minutes at the end, watching carefully to avoid burning.
- Stuffed Potatoes Won’t Stand? Slice a thin sliver off the bottom of each potato half to stabilize on the tray.
For the Adventurous: Try These Garnishes
- Chopped fresh basil or parsley
- Crushed red pepper flakes
- Shaved parmesan or asiago for an extra cheesy crust
- Drizzle of garlic-infused olive oil
Inspiration: The Story Behind the Recipe
This dish is born from a desire to mash up two comfort food classics. Food bloggers and home cooks alike have celebrated the Pepperoni Pizza Stuffed Potato for its simplicity, adaptability, and the joy it brings as soon as it’s set on the dinner table. Perfect for cold nights, family gatherings, or anytime you crave both pizza and potatoes in a single bite. Try making them once, and they’ll quickly become a household favorite, inspiring variations and creative spins every time.
Frequently Asked Questions (FAQs)
Q: Can I freeze stuffed potatoes for later?
A: Yes, freeze after stuffing but before the final bake. Wrap each potato half in foil, freeze up to 2 months, then bake straight from frozen at 375°F until heated through and cheese bubbles (about 30 minutes).
Q: What’s the best potato type besides russet?
A: Yukon Golds work well and offer a slightly creamier texture, but are typically smaller and less fluffy than russets.
Q: Do I need to peel the potatoes?
A: No, the skin serves as a built-in “bowl” and crisps nicely for extra flavor and fiber.
Q: How can I make it gluten-free?
A: The recipe is naturally gluten-free as long as your pizza sauce and any added meats are certified gluten-free—always check labels!
Get Creative—Your Potato, Your Pizza!
The true beauty of Pepperoni Pizza Stuffed Potatoes is their adaptability. Whether you prefer the classic pepperoni and cheese combo, a pile of veggies, or an extra kick of spice, the recipe forms a canvas for your culinary creativity. Invite friends or kids to build their own, setting out a variety of toppings and letting everyone tailor their potato masterpiece. Enjoy—all the nostalgia and comfort of pizza night, baked right into a potato shell!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a32475709/pepperoni-pizza-stuffed-potatoes-recipe/
- https://nevermorelane.com/discovering-the-magic-of-pepperoni-stuffed-potatoes/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11383/pizza-potato-skins/
- https://www.thepioneerwoman.com/food-cooking/recipes/g65669183/best-baked-potato-toppings/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g33547890/potato-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g40177518/pizza-recipes/
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