Name: Pizza Baked Potato Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Italian-inspired
Ingredients: 4 baking potatoes; 1 tbsp olive oil; ½ red onion, finely chopped; 1 garlic clove, crushed; 60g pack sliced pepperoni, torn; 400g can chopped tomatoes; ½ small pack basil leaves, shredded; 100g grated mozzarella

Jump to Recipe

Introduction

This pizza baked potato combines the comfort of a fluffy baked potato with the rich flavors of a classic pizza topping. It’s an easy, delicious meal that’s perfect for a quick dinner or a cozy lunch.

The image shows a white baking dish with three stuffed baked potatoes, each topped with a layer of melted golden cheese that is slightly browned, with bits of green herbs sprinkled on top. The potatoes have fillings including yellow corn, red tomato pieces, and possibly diced vegetables under the cheese layer. Next to the baking dish, there is a white round plate holding one stuffed potato with the same toppings, placed beside a silver fork. The setting is on a white marbled surface with a striped red and white cloth partly visible under the baking dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 baking potatoes
1 tbsp olive oil
½ red onion, finely chopped
1 garlic clove, crushed
60g pack sliced pepperoni, torn
400g can chopped tomatoes
½ small pack basil leaves, shredded
100g grated mozzarella

Instructions

Step 1: Heat the oven to 200°C (180°C fan)/gas mark 6. Scrub the potatoes and dry them well. Prick each potato several times with a fork, then bake them directly on the oven shelf for 1 to 1½ hours until soft. If you’re short on time, prick the potatoes and wrap each in kitchen paper, then microwave on High for 8–10 minutes until soft inside.
Step 2: While the potatoes are cooking, heat the olive oil in a small pan over medium heat. Sauté the chopped onion for about 5 minutes until softened.
Step 3: Add the crushed garlic and torn pepperoni to the pan. Cook for 1–2 minutes, then pour in the chopped tomatoes. Bring the mixture to a boil, then reduce to a simmer for 5 minutes. Season to taste and stir in half of the shredded basil leaves.
Step 4: When the potatoes are soft, slice them open lengthwise and spoon over the tomato and pepperoni sauce. Sprinkle each potato generously with grated mozzarella and top with the remaining basil leaves.
Step 5: Return the potatoes to the oven for a few minutes until the cheese melts and bubbles. Serve hot and enjoy!

Tips & Variations

For a vegetarian version, omit the pepperoni and add chopped mushrooms or olives instead.
Try adding a pinch of chili flakes to the tomato sauce for a spicy kick.
If you prefer a crispier skin, rub the potatoes with a little olive oil and sea salt before baking.
Swap mozzarella for cheddar or a blend of cheeses for a different flavor.

Storage

Store any leftover pizza baked potatoes in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C until warmed through to keep the skin crispy, or microwave for a quicker option, though the skin may soften.

How to Serve

The image shows a white baking dish holding three stuffed potato skins. Each potato skin has a golden-brown melted cheese layer on top with bits of green herbs sprinkled over it. Under the cheese, there are visible layers of diced vegetables including red tomatoes and green peppers, with a creamy yellow filling mixed in. Next to the baking dish, there is a white plate with one stuffed potato skin that has a slightly burnt cheese edge and scattered pieces of vegetables around it. A fork lies on the plate beside the potato, and the whole scene is placed on a white marbled surface with a red-striped cloth partly under the baking dish. The lighting highlights the textures and freshness of the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the tomato and pepperoni sauce ahead of time?

Yes, you can make the sauce in advance and keep it refrigerated for up to 2 days. Simply reheat it before spooning over the baked potatoes.

What type of potato works best for this recipe?

Baking potatoes such as Russets or Maris Piper are ideal because they have a fluffy texture when cooked, which complements the saucy topping perfectly.