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Contest-Winning Baked Potato Pizza

 Contest-Winning Baked Potato Pizza
“I wanted to recreate a light version of a restaurant pizza my friends and I used to get all the time in college. Here's what I came up with!” -Charlotte Hedke of Brownstown, Michigan
6 ServingsPrep: 25 min. Bake: 25 min.


  • 3 medium potatoes, peeled and cut into 1/8-inch slices
  • 1 loaf (1 pound) frozen pizza dough, thawed
  • 3 tablespoons reduced-fat butter
  • 4 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup shredded Parmigiano-Reggiano cheese
  • 6 turkey bacon strips, cooked and crumbled
  • 2 green onions, chopped
  • 2 tablespoons minced chives
  • Reduced-fat sour cream, optional


  • Place potatoes in a small saucepan and cover with water. Bring to a
  • boil. Reduce heat; cover and simmer for 15 minutes or until tender.
  • Drain and pat dry.
  • Unroll dough onto a 14-in. pizza pan coated with cooking spray;
  • flatten dough and build up edges slightly. In a microwave-safe bowl,
  • melt butter with garlic; brush over dough.
  • Arrange potato slices in a single layer over dough; sprinkle with
  • salt and pepper. Top with cheeses. Bake at 400° for 22-28

2 of 2

Contest-Winning Baked Potato Pizza (continued)

Directions (continued)

  • minutes or until crust is golden and cheese is melted.
  • Sprinkle with bacon, onions and chives. Serve with sour cream if
  • desired. Yield: 12 pieces.
Nutritional Facts: 2 pieces (calculated without sour cream) equals 359 calories, 11 g fat (5 g saturated fat), 36 mg cholesterol, 799 mg sodium, 48 g carbohydrate, 1 g fiber, 14 g protein.
Wine: This recipe pairs well with a sweet red wine.: Taste of Home Special Offer: Enjoy this recipe with Fizz 56 Brachetto Italy N/V, sparkling and sweet with hints of raspberry and cherry. Buy now and get 3 bottles for $49.99. Order Now