Pizzastuffedpotatoestwicebaked Recipes

PIZZA STUFFED BAKED POTATOES

Steps:

• Preheat oven to 350 degrees. Scrub the potatoes well and pierce with a fork. Rub the potatoes with oil. Bake 1 hour or until tender. Allow to cool enough to handle.
• Cut the top 1/4 off the potato and scoop out some of the potato.
• Heat the broiler.
• Combine the Italian seasoning and pizza sauce and divide among potatoes. Top with desired toppings. Sprinkle each potato with 1/4 cup of cheese.
• Place the potatoes under the broiler and melt the cheese.

PIZZA STUFFED POTATOES (TWICE BAKED)

Steps:

• Preheat oven to 450°F
• Clean potatoes and pierce with a fork.
• Bake 45 minutes.
• Chill on counter for 20 minutes.
• Cut potatoes in half and scoop out flesh, leaving 1/4in thick shell with skin.
• Set flesh aside.
• Chop 1/4 of pepperoni.
• Cut remaining pepperoni slices in half, set aside.
• In a med bowl, mash together potato flesh, sour cream, salt and pepper.
• Stir in chopped pepperoni.
• Spoon mixture back into shells evenly and arrange on a baking sheet.
• Top with pizza sauce, mushrooms, green pepper slices, remaining pepperoni, mozzarella and parmesan.
• Bake until heated through, about 15 minutes.

PIZZA TWICE BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees.
• Rub the potatoes with olive oil and then salt.
• Using a fork, poke a few holes in the potatoes.
• Place the potatoes on a baking sheet and bake for about 60 minutes. *Test the potatoes part way through cooking. Large potatoes will take longer to bake, small potatoes will take less time.
• Use a sharp knife to cut the top part off of each potato.
• Scoop out the potato pulp from each potato, being careful to leave the skin in tact. *Also be careful that the potatoes will be very hot if they are taken right from the oven.
• Place the potato pulp in in a medium size bowl.
• Add the all of the shredded mozzarella (reserving 3/4 cup for topping), parmesan cheese (reserving 3 tablespoons for topping) pepperoni (reserving 3 tablespoons for topping), salt, Italian seasoning and garlic powder. Mix well.
• Spoon the cheesy potato mixture back into each potato. (If there is any extra potato mixture, bake it in a small greased pan.)
• Top with the reserved mozzarella and pepperoni, then sprinkle with reserved Parmesan.
• Reduce the oven temperature to 350 degrees Fahreheit and bake for 15 minutes.
• Set the oven to low broil and allow the cheese to brown for 2-3 minutes. Watch this closely!

ULTIMATE TWICE BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 1 hour.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes.