Pizza Potato Skins
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These Pizza Potato Skins are so good, I bet you can’t eat just one! If you love pizza and you love potato skins, this combo is your perfect appetizer! Great for prepping ahead, then just bake when ready to serve!
I know what you’re thinking, you love potato skins; and not just for Super Bowl Sunday, but for any Sunday, or any day of the week, for that matter. You’re not alone, I do too! I’m crazy about these Pepperoni Pizza Potato Skins in particular. This recipe is easy to make and a fun twist on everyone’s favorite – pizza!
Why Make These Potato Skins
- Easy To Make
- Simple Ingredients
- Fun Twist On Pizza
- Delicious & Cheesy
- Perfect Appetizer/ Party Snack
Ok seriously, you cannot go wrong with potato skins, let alone pepperoni pizza. Combine the two? No words. The name alone says it all, there really is no need for me to describe them. But just in case I haven’t persuaded you yet, they’re crispy, cheesy, a bit spicy from the pepperoni, so yummy and tasty!
Ingredient Notes
- Potatoes – I used small russet potatoes for a smaller bite. You can use any potato you have on hand, but for this recipe, russets work best.
- Olive Oil – Substitute sunflower, safflower or avocado oil.
- Pizza Sauce – Use your favorite or try my recipe for homemade pizza sauce!
- Cheese – I used mozzarella cheese, shredded. You can use different types of cheeses you like, such as Monterey Jack Cheese, Emmental, Parmesan, etc.
- Pepperoni – Diced. You can substitute for your favorite toppings! If looking for a vegetarian option, try mushrooms, peppers, olives, etc.
How To Make Pizza Potato Skins
- Preheat Oven: Preheat oven to 400°F.
- Bake Potatoes: Scrub the potatoes clean. Brush each potato with olive oil and sprinkle with a bit of salt. Place on a baking tray and bake in the oven for about 35 minutes or until the potatoes are fork tender. Let the potatoes cool a bit.
- Prep The Potatoes For Filling: Cut the potatoes in half and scoop out the inside leaving just a bit on the skin. Brush again the inside of the potatoes with olive oil and place in the oven again for about 5 to 10 minutes, until they start to turn crispy around the sides, turn them over and bake for another 5 to 10 minutes until nice and crisp.
- Assemble: To assemble your potato skins, fill each skin with pizza sauce, shredded mozzarella, and diced pepperoni.
- Bake: Transfer back to the oven and bake for an additional 5 to 7 minutes or until the cheese has melted.
- Serve: Garnish with parsley and enjoy while they’re still warm.
Frequently Asked Questions
What Else Can I Add To These Potato Skins?
If you want to customize these potato skins to your liking, be my guest! You can really go for it and make your own pizza potato skin by using your favorite pizza toppings! All we are doing here is replacing pizza dough with potato skins, so you can really pick and choose what goes into these.
How To Serve
These pepperoni pizza potato skins are the ideal party appetizer! While they are perfect for game day, parties, movie nights, and get togethers, they can also be a fun addition to your weeknight dinner rotation! Guaranteed the whole family will flock to the table for these little bites!
Can I Make These In Advance?
Yes! If you want to save some time, you can make these potato skins ahead of time. See u0022Freezing/Make Aheadu0022 for full instructions.
Tips
- Replace the pizza sauce with alfredo sauce for a twist!
- Try out different cheese and toppings on your potato skins for a mix of pizza potato skins!
- Pop the potato skins back under the broiler for a minute or two for an extra crisp potato skin.
- Replace the parsley with chopped basil for extra flavor!
Leftovers
Store leftovers by sealing them in an airtight container. Properly stored, your potato skins will will last in the fridge for 3-5 days without any issues!
Freezing/Make Ahead
Bake the potatoes and scoop out the flesh as instructed, then use a baking sheet to freeze them! Once frozen, you can toss them into a freezer bag and they’ll last for 6 months! When you’re ready to serve them, there’s not need to defrost, just stick them in the oven, and follow the instructions as outlined in the recipe card.
More Great Recipes To Try
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Pizza Potato Skins
Ingredients
- 6 small russet potatoes
- ¼ cup olive oil
- ½ cup pizza sauce (your favorite)
- 1 ½ cups mozzarella cheese (shredded)
- ½ cup pepperoni (sliced or diced diced)
- 2 tablespoon fresh parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat Oven: Preheat oven to 400°F.
- Bake Potatoes: Scrub the potatoes clean. Brush each potato with olive oil and sprinkle with a bit of salt. Place on a baking tray and bake in the oven for about 35 minutes or until the potatoes are fork tender. Let the potatoes cool a bit.
- Prep The Potatoes For Filling: Cut the potatoes in half and scoop out the inside leaving just a bit on the skin. Brush again the inside of the potatoes with olive oil and place in the oven again for about 5 to 10 minutes, until they start to turn crispy around the sides, turn them over and bake for another 5 to 10 minutes until nice and crisp.
- Assemble: To assemble your potato skins, fill each skin with pizza sauce, shredded mozzarella, and diced pepperoni.
- Bake: Transfer back to the oven and bake for an additional 5 to 7 minutes or until the cheese has melted.
- Serve: Garnish with parsley and enjoy while they're still warm.
Notes
- Replace the pizza sauce with alfredo sauce for a twist!
- Try out different cheese and toppings on your potato skins for a mix of pizza potato skins!
- Pop the potato skins back under the broiler for a minute or two for an extra crisp potato skin.
- Replace the parsley with chopped basil for extra flavor!
- Store leftovers by sealing them in an airtight container. Properly stored, your potato skins will will last in the fridge for 3-5 days.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
