Sheet Pan Baked Pizza Potatoes
Pizza and potatoes are a match made in heaven, and everyone can add their own toppings!
Equipment
- 1 sheet pan
- 1 potato masher
Ingredients
- 6 russet potatoes
- 1 tbsp olive oil
- 1 tsp garlic salt
- 2½ tsp kosher salt
- black pepper to taste
- 1 cup whole milk
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 4 tbsp salted butter softened
- 1 clove minced garlic
- 1 tbsp fresh basil chopped
- 1/2 tsp dried oregano
- 1 6 oz package pepperoni
- 1 13 oz jars pizza sauce
- 1½ cup mozarella cheese shredded
Instructions
- Preheat the oven to 350˚F. Poke holes in the potatoes with a fork, then rub them with olive oil and sprinkle with garlic salt, ½ teaspoon kosher salt, and pinch of pepper. Place on a baking sheet and bake until the potatoes are tender and can easily be pierced with a fork, about 55 to 60 minutes.
- Cut the potatoes in half lengthwise. One at a time, scoop out the flesh into a bowl, leaving the skins intact. Return the skins back to the baking sheet.
- Mash the potatoes with the milk, ricotta, parmesan, butter, garlic, basil, oregano, the remaining 2 teaspoons, salt, and a pinch of pepper. Mix in all but ¼ cup of the pepperoni.
- Spoon the potato mixture into the potato skins on the baking sheet. Top each with 1 tablespoon pizza sauce and sprinkle evenly with mozzarella and the rest of the pepperoni. Bake until the cheese is melted, about 10-15 minutes. Serve the potatoes with the remaining sauce.
Notes
You don't have to just use cheese and pepperoni! Mix it up with other toppings like mushrooms, onions, peppers, sausage, or anything you'd like!
Nutrition
Serving: 1potatoCalories: 708kcalCarbohydrates: 65gProtein: 29gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 113mgSodium: 2703mgPotassium: 1554mgFiber: 4gSugar: 6gVitamin A: 1149IUVitamin C: 18mgCalcium: 577mgIron: 3mg
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