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Pepperoni Pizza Baked Potatoes

Total Time

Prep/Total Time: 30 min.


4 servings

These tasty taters were a spur-of-the-moment recipe I created from leftovers! It's a true mash-up meal that combines two dinnertime favorites into one super-fun meal. —Dawn E. Lowenstein, Huntingdon Valley, Pennsylvania
Pepperoni Pizza Baked Potatoes Recipe photo by Taste of Home
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  • 4 medium russet potatoes (about 8 oz. each)
  • 1 tablespoon olive oil
  • 1 cup sliced fresh mushrooms
  • 1 small green pepper, chopped
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 can (8 ounces) pizza sauce
  • 1/3 cup mini sliced turkey pepperoni
  • 1/2 cup shredded Italian cheese blend
  • Optional: Fresh oregano leaves or dried oregano


  1. Preheat oven to 400°. Scrub potatoes; place on a microwave-safe plate. Pierce several times with a fork. Microwave, uncovered, on high until tender, 12-15 minutes.
  2. In a large skillet, heat oil over medium-high heat; saute mushrooms, pepper and onion until tender, 6-8 minutes. Add garlic; cook and stir 1 minute. Stir in pizza sauce and pepperoni; heat through.
  3. Place potatoes on a baking sheet; cut an "X" in the top of each. Fluff pulp with a fork. Top with vegetable mixture; sprinkle with cheese. Bake until cheese is melted, 5-7 minutes. If desired, sprinkle with oregano.

Test Kitchen tips
  • We used russet potatoes in this recipe. They have a slightly drier texture than other varieties and will cook up a bit fluffier.
  • These potatoes are “baked” in the microwave to speed up prep. You can also bake them at 400° for 45-60 minutes.
  • Eating the skin of potatoes will give you added nutrition, especially fiber and potassium.
  • Nutrition Facts

    1 baked potato with toppings: 311 calories, 9g fat (3g saturated fat), 23mg cholesterol, 515mg sodium, 46g carbohydrate (5g sugars, 6g fiber), 13g protein. Diabetic Exchanges: 3 starch, 1 medium-fat meat, 1/2 fat.

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