Pizza Stuffed Potatoes Twice Baked 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 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!

CLASSIC STUFFED TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Scrub and pierce potatoes.
• Bake for one hour, or until fully cooked.
• Remove potatoes from oven and let cool slightly.
• Cut potatoes in half and scoop out potato, being careful not to tear the skins, and place in a large bowl.
• Set skins aside.
• Add butter and salt to potatoes; mash until smooth.
• Add sour cream; mash until combined.
• Add cheese; mash until combined.
• Add one tablespoon of milk; mash.
• If the mixture needs to be more creamy, add more milk, one tablespoon at a time, until desired consistency.
• Add additional salt to taste, if needed.
• Fill empty skins with potato mixture.
• Top each potato with a half slice of cheese.
• Return to oven and reheat until hot.
• *Note*You may also refrigerate them to reheat at a later time, or you can freeze them.
• If you freeze them, delay placing the cheese slices on top until you are ready to bake them. You might want to add more milk to the mix before filling the potatoes because after freezing they seem to reheat a little less creamy.