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Baked Potato Pizza Recipe
Baked Potato Pizza Recipe photo by Taste of Home

Baked Potato Pizza Recipe

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I make this creative pizza for Super Bowl parties. The sour cream, bacon, onions and cheese make every bite taste just like a loaded baked potato. —Gina Pierson, Centralia, Missouri
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES: 8 servings

Ingredients

  • 1 package (6 ounces) pizza crust mix
  • 3 medium unpeeled potatoes, baked and cooled
  • 1 tablespoon butter, melted
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Italian seasoning or dried oregano
  • 1 cup (8 ounces) sour cream
  • 6 bacon strips, cooked and crumbled
  • 3 to 5 green onions, chopped
  • 1-1/2 cups (6 ounces) shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese

Nutritional Facts

1 serving (1 slice) equals 320 calories, 16 g fat (9 g saturated fat), 51 mg cholesterol, 347 mg sodium, 31 g carbohydrate, 2 g fiber, 12 g protein.

Directions

  1. Prepare crust according to package directions. Press dough into a lightly greased 14-in. pizza pan; build up edges slightly. Bake at 400° for 5-6 minutes or until crust is firm and begins to brown.
  2. Cut potatoes into 1/2-in. cubes. In a bowl, combine butter, garlic powder and Italian seasoning. Add potatoes and toss. Spread sour cream over crust; top with potato mixture, bacon, onions and cheeses. Bake at 400° for 15-20 minutes or until cheese is lightly browned. Let stand for 5 minutes before cutting. Yield: 8 slices.
Originally published as Baked Potato Pizza in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p197

Nutritional Facts

1 serving (1 slice) equals 320 calories, 16 g fat (9 g saturated fat), 51 mg cholesterol, 347 mg sodium, 31 g carbohydrate, 2 g fiber, 12 g protein.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Baked Potato Pizza

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 28, 2015

"Outstanding, followed the recipe exactly except, after baking and cutting potatoes, I fried them in leftover bacon drippings and drained on paper towels before tossing in spices. I loved it! Thank you. I also cooled crust before spreading on sour cream."

MY REVIEW
Reviewed Jan. 22, 2015

"Served it as a breakfast pizza, family and guests loved it. I should have made more than two. (THUMBS UP)"

MY REVIEW
Reviewed Jan. 20, 2015

"I am going to try this and toss the potatoes with bottled alfredo sauce and skip the sour cream, bet it will be just as tasty!"

MY REVIEW
Reviewed Jan. 17, 2015

"This was very good. I made it just as directed. I would only suggest that the pizza crust cool before proceeding with the sour cream etc. Will definitely make this again."

MY REVIEW
Reviewed Jan. 14, 2015

"This is a great recipe that I've been using for a couple of years now. I typically use a refrigerated, prepared crust and instead of all sour cream, I use 1/2 cup sour cream and 1/2 cup ranch dressing. Everyone loves it when I make this pizza! Another pizza I make to go alongside it, for pizza parties, is a BBQ pizza. Prepared crust, baked for 10 mins, then spread with a prepared pork bbq (found in the refrigerator section of the grocery store), topped with cheddar cheese and baked. Two crazy, but tasty pizzas!"

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