Twice Baked Pizza Potatoes Recipes

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!

TWICE-BAKED PIZZA POTATOES

Steps:

• Heat oven to 375°F. Pierce each potato with fork. Place directly on oven rack. Bake at 375°F. for 1 hour or until tender. Cool slightly.
• Line 15x10x1-inch baking pan with foil. Spray foil with nonstick cooking spray. Cut each potato in half lengthwise. Carefully scoop out pulp, leaving 1/4 to 1/2-inch-thick shells; place potato pulp in medium bowl. Place potato shells, skin side down, in sprayed foil-lined pan.
• To potato pulp in bowl, add milk and Italian seasoning. With potato masher, mash potatoes. Stir in pepperoni and half of the cheese. Spoon potato mixture into potato shells. Drizzle each with pizza sauce. Sprinkle with remaining cheese and onions.
• Bake at 375°F. for 10 to 12 minutes or until thoroughly heated and cheese is melted. If desired, serve with additional warm pizza sauce.

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.

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.

TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
• Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
• With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
• Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
• Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.