Crispy potato skins stuffed with zesty pizza sauce, Italian herbs, lots of cheese and pepperoni. It’s the perfect 5 ingredient dish!
There isn’t anything I won’t “pizzafy”. Bagels, french fries, tater tots, cauliflower steaks to potato skins.
I. LOVE. PIZZA!
Dessert Island Food
We’ve all played the game at least once in our life “You’re stranded on a desert island with only 1 food to eat for the rest of your life. What would it be?”
I’m like, “Duh! Pizza!” Pizza is, for me, the most versatile food ever.
You can mix up the sauce, cheeses, and toppings. It can be savory, sweet, spicy or everything in between.
And now, the “crust” can be whatever you want. The crust is the vessel for pizza awesomeness
Ingredients Needed for Pizza Potato Skins
Without counting salt, pepper or olive oil, you really only need a few ingredients; many of which we all have in our pantry and fridge.
- Russet Potatoes – these are the best potatoes to use for this as they are bigger potatoes with a more sturdy skin. They crisp up beautifully and are meaty inside when you scoop out the flesh.
- Pizza Sauce – homemade or store-bought
- Cheese – you can use any that you want but please, use freshly grated.
- Toppings – Pepperoni is my go-to
- Seasonings – this is optional but it’s simple oregano, basil, red pepper flakes. I would say use this if your pizza sauce is a classic sauce
Prepping your Potato Skins
Obviously you need to have your potato skins ready to go. This requires 2 steps/recipes but the 2nd recipe is more of a “how-to”.
- Bake your Russet Potatoes using this recipe.
- Coat with oil and roast at 400F for 45 minutes or until a knife pierces easily
- Make your Potato Skins using this recipe.
- Scoop out the flesh leaving a border around the skin.
- Brush with oil and broil 3-5 minutes until crisp
Stuffing the Pizza Potato Skins
- Fill each prepared potato skin with shredded cheese.
- Next, add in a few slices of pepperoni.
Classic No Cook Pizza Sauce
I love a classic no-cook sauce with pizza skins. It’s the same sauce I use on Neapolitan pizzas.
The most important thing is you MUST use quality ingredients in this sauce.
- 28 ounce can Mutti Whole Peeled Tomatoes – these are my favorite for pizza sauce. If you can’t find it, then use my other favorite brand, Red Pack
- 1 tsp Sea Salt – it has to be sea salt
- 8-ounce Tomato Paste – *I only add this for potato skins and hand-tossed, thicker pizza doughs. Either Mutti or Red Pack
- Place all of the ingredients in a large bowl and using an immersion blender, blend until smooth.
- Cover and place in the fridge for up to 2 weeks.
- Sprinkle the pepperoni with the seasonings.
- Ladle on some pizza sauce.
- Stuff a few more slices of pepperoni around the side
- Top with more shredded cheese.
And because you can never have too much…
- Top with a few more slices of pepperoni and some more of the seasoning.
- Bake at 400F for 15-20 minutes or until the cheeses are melted all the way through and your pepperoni just starts to curl.
Pizza Potato Skin Perfection
This, next to traditional pizza dough pizza, is my favorite way to eat pizza. It’s such an easy and delicious dish.
Often when Mr. Fantabulous has band practice I’ll whip these up for my dinner while I watch a chick flick.
How to Serve with Pizza Skins
- As a meal – these are perfect for a meal with a great side salad
- Party Appetizer – After they are done, cut into 1″ widthwise sections
- Extra Dipping Sauce – if you’re like me, you’re a dipper. Serve each with a side of pizza sauce
Storing Pizza Potato Skins
If you have leftovers, these store beautifully in the fridge for up to a week covered.
I’ve not tried freezing them post-bake only because we eat them too fast.
How to Reheat Pizza Skins
- Preheat oven to 400F.
- Place on a foil-lined pan.
- Bake for 10-15 minutes or until warmed all the way through.
Pizza Topping Substitutions
Hey, I get it, you may not like or eat pepperoni. It’s totally ok. I’ll just eat your share, k? Pretty much any pizza topping will work.
Pretty much any cooked meat will work
- Cooked bacon
- Cooked, crumbled Italian sausage
- Cooked, chopped meatballs
- Cooked, shredded/chopped chicken
Gosh… anything really to be honest.
- Fresh mushrooms
- Caramelized onions
- Roasted peppers
- Black olives
Pineapple… *shudder*… YOU can put it on YOURS but it’s a hard nope for me. LOL
Pizza Skins for a Crowd
Whether you’re having a party, your kids are having a sleepover or it’s a fun family dinner, these are perfect for a crowd.
- Set up a pizza bar with a bunch of different topping and cheeses.
- Set up an assembly line of ready-to-fill potato skins, cheeses, sauce, and toppings.
- Let everyone make their own personal pizza skins.
- Put them all on a baking tray and bake away.
- While the skins are baking, make a side salad or a loaf of garlic bread.
- When the skins are done, let everyone grab their own and enjoy!
This is such a fun thing to get the kids involved in!
- 8 Prepared Russet Potato Skins
- 1–2 cups cups Pizza Sauce, prepared or homemade (see above for my simple, no cook recipe)
- 2– 4 cups freshly shredded mozzarella *this depends on how large your potato skins are
- ~8-10 pieces of pepperoni per potato skin
- Pizza seasoning
- 2 tsp oregano
- 2 tsp basil
- 1/2 tsp red pepper flakes
- Mix the Pizza seasoning together, set aside. Preheat the oven to 400F. Line a rimmed baking sheet with foil.
- Set each prepared potato skin on the pan. To the bottom of each potato skin add a few Tbl of cheese. follow that with 4-5 slices of pepperoni. Add a 1/4 tsp of the pizza seasoning on top of the pepperoni.
- Spoon ~2 Tbl of pizza sauce over top of the pepperoni. Add another 2-3 Tbl of shredded cheese. Add a few pieces of pepperoni on top and finish with another 1/4 tsp of pizza seasoning.
- Place the baking sheet into the oven and bake for ~15-20 minutes or until the cheese is melted and it’s cooked all the way through. *Stick the tip of the knife into the center to ensure that the cheese is melted all the way through.
- Remove from the oven and serve with extra pizza sauce on the side.
*Note that the recipe time doesn’t include baking the potatoes or making the skins. I recommend baking up a batch of potato skins ahead of time and freezing the prepared potato skins until you’re ready to pizzafy them!
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