Wisconsin Potato and Vegetable Growers Association

Loaded Pizza Baked Potatoes

Loaded Pizza Baked Potatoes

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Course Appetizer, Side Dish


  • 4 large russet potatoes washed, patted dry, pierced all over with a sharp knife
  • Tbsp olive oil
  • salt and pepper to taste
  • 1 medium onion chopped
  • 1 cup sliced mushrooms
  • ½ cup sliced pepperoni rounds
  • 1 8-oz can tomato sauce
  • ½ tsp Italian seasoning
  • 1 cup shredded mozzarella


  • Preheat oven to 425°F.
  • Line a baking sheet with parchment paper.
  • Rub potatoes with ½ Tbsp. oil, then sprinkle with salt.
  • Place potatoes on a paper towel and microwave until just tender, about 10 minutes, turning halfway through.
  • Transfer potatoes to the baking sheet. Bake until skins are crisp, about 15 minutes.
  • Heat remaining oil in a large skillet over medium-high heat.
  • Cook onions and mushrooms, stirring occassionally, until soft and beginning to brown, about 5 minutes.
  • Stir in pepperoni, tomato sauce, Italian seasoning, and ¼ tsp. each salt and pepper.
  • Remove potatoes from the oven.
  • Place oven rack 5 inches from the heat source; preheat boiler.
  • Carefully cut a slit in the top of each potato; squeeze ends to open. Fluff inside of the potato with a fork.
  • Divide pepperoni mixture among potatoes, top with mozzarella.
  • Broil until cheese is melted and starting to brown, approximately 2 minutes. Serve immediately.
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