My Twice Baked Potato Pizza is a mash-up of two of my favorite foods: potatoes and pizza!
Many moons ago when I went on my first lunch date with my husband, we went to Pizzeria Uno. Normally I do not like a deep dish pizza. Yes, I love super thin crust. I was unsure of what to order and then their appetizer Pizza Skins caught my eye. It was delicious and I knew I somehow had to try to replicate it or at least come close.
There is a difference between theirs and mine though and honestly, I hate to toot my own horn, but I love mine so much more. They use mashed red potatoes folded into the crust then topped with bacon and cheese. Whereas mine has all of the ingredients of a twice baked potato smashed right into the filling with more cheese on top!
The Method of Twice Baked Potato Pizza
ingredients:
- baking potatoes
- butter
- kosher salt
- bacon bitsÂ
- sour cream
- cheddar cheese
- scallionsÂ
- Pillsbury Original Crescent Dough Sheet
- serve with: dollop of sour cream and chopped chives
basic directions:
First get the potatoes baking. This should take anywhere from 45-60 minutes depending on the size. While the potatoes are baking cook the bacon until crisp. Remove the potatoes from the oven and cut in half. When they are cool enough to handle, remove the flesh to a medium size bowl with the butter. Smash the pulp keeping it somewhat chunky. Add the sour cream, bacon bits, scallions and cheese. Mix thoroughly. Lay out the dough in a quarter sheet pan pulling it up the sides. Smooth the potato filling in the dough and sprinkle on the rest of the cheese. Cook about 12 minutes or until done.
Cook’s Notes
tips for success:
Using the Pillsbury dough gives this pizza a bit of sweetness that compliments the filling.
A quarter sheet pan will give the proper depth for the pizza as it is supposed to be a deep dish.
recipe variations:
Honestly, as long as you know the method, you can use just about anything. A sweet potato pizza with pecans for texture, cayenne powder for a kick of heat, and maybe a goat cheese would be great for a vegetarian.
serving suggestions:
A light crisp salad like my Irish Pub Salad (minus the egg) would pair well with this pizza!
The Essentials
If you make this pizza and enjoy it, please come back and give me a rating. I’d love to hear from you!
Twice Baked Potato Pizza
This is a delicious rich and hearty mash up of pizza and twice baked potatoes!
- 4 medium to large baking potatoes
- 4 tablespoons butter
- 1 teaspoon kosher salt
- bacon bits ((either cook your own or use Real Bacon Bits in a bag))
- 8 ounces sour cream
- 2 cups shredded cheddar cheese
- 4 scallions (sliced fine)
- 1 can Pillsbury Original Crescent Dough Sheet
- serve with: dollop of sour cream and chopped chives
- Pre-heat your oven to 400 degrees. Baked your potatoes 45-60 minutes depending on the size. Remove from oven when they are squeezable and cool slightly. When you can safely handle them, cut in half.
- Add butter to a medium sized bowl. Using a spoon, scoop the flesh of the potatoes onto the butter to help it melt. Use a potato masher to smash the potatoes. (you don't want mashed potatoes, but a chunky mixture.)
- To this add the salt, bacon bits, sour cream, 1 cup of cheddar cheese and scallions. Use a large spoon to incorporate.
- Lay out the dough on a quarter sheet pan, spreading up the edges. Put the filling inside and spread evenly. Top with the remaining cheese.
- Cook according to package, roughly 12 minutes.
- When serving add a dollop of sour cream and chopped chives.
- I keep the oven set to 400 when cooking.
- If you are cooking your own bacon, you can do this while the potatoes are baking.
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