Loaded Baked Potato Pizza Recipes

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Scrub and dry potatoes, then prick several times with a fork and place onto a baking sheet.
• Bake in preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and peel.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Preheat oven to 400 degrees F (205 degrees C). Lightly grease a pizza pan.
• Mix pizza crust mix, water, and oil in a large bowl with a fork until ingredients combine. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Let stand for 5 minutes. Shape dough into a flat circle and place on pizza pan. Build up edges slightly.
• Bake pizza dough in preheated oven until crust is firm and begins to brown, 5 to 6 minutes.
• Toss butter with garlic powder, Italian seasoning, and potatoes in a large bowl. Combine sour cream and ranch dressing in a small bowl; spread over crust. Top with potato mixture, bacon, onions, mozzarella cheese, and Cheddar cheese.
• Bake in preheated oven until cheese is melted and lightly browned, 15 to 20 minutes. Let stand 5 minutes before cutting.

Steps:

• Heat oven to 375º. Spray a large cookie sheet with Pam. Unroll pizza crust onto cookie sheet and roll into a 13x9 rectangle.
• Bake 10-13 minutes or until light golden brown. Set aside.
• Pierce potato with fork and microwave 4-5 minutes, or until tender. Cover, let stand 5 minutes. When cool enough to handle, peel and cut into 1/4" cubes.
• In small bowl mix potato, oil, salt & pepper and set aside.
• Cook broccoli in microwave as directed on box. Place in small bowl to cool slightly.
• MIx sour cream and ranch dressing in small bowl. Spread on pizza crust to within 1" of edge. Sprinkle 1/2 cup of cheese over top. Sprinkle with bacon.
• Spread broccoli and potatoes over bacon. Top with tomatoes, onions, and remanining cheese.
• Bake 15-20 min or until crust is brown and cheese is melted.

Steps:

• Garlic Mashed Potatoes: Combine potatoes, broth, and garlic in a large saucepan. Add additional water if necessary in order to keep all potatoes completely submerged. Bring to boil than reduce heat to low. Continue to cook until potatoes are tender, 25 to 30 minutes.
• Drain and mash the potatoes and garlic. Add butter, salt, pepper, and whipping cream. Whip until it has a creamy texture.
• Preheat the oven to 450 degrees F with a pizza stone.
• Roll out the dough into a 1/4-inch thick circle. Place in a pizza pan or on a pizza peel. Spread on the garlic mashed potatoes. Evenly sprinkle the sauteed onions. Layer the sliced tomatoes. Evenly sprinkle the cheeses, bacon crumbles, cracked black pepper, and onion salt. Bake for 10 to 12 minutes.
• Combine flour, salt, and yeast and mix well in a large bowl (12 quart will work fine). Mix in the oil and warm water. Cover the bowl and let the dough rise for 30 minutes.

Steps:

• Preheat an oven to 400 degrees F. Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.
• Meanwhile, dice up the bacon. Heat a saute pan over medium heat and cook the bacon until crispy, about 7 minutes. Drain the bacon fat and reserve.
• Return the saute pan to the heat and add the reserved bacon fat. Cook the broccoli and red pepper for 2 minutes. Add the water and allow to cook until water has evaporated. Remove from heat.
• When potatoes are done cooking, remove and allow to cool until you can handle them. Cut them in half and with a spoon, scoop out the insides, leaving about 1/4 inch border on the skins.
• Place the scooped-out potato in a bowl and mix with half the bacon, broccoli, red pepper, sour cream, salt, pepper, and half the Cheddar. Divide this filling back among the potato skins.
• Return the stuffed potatoes to the 400-degree oven and bake until heated through, or until an instant-read thermometer reads 165 degrees, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.

Steps:

• 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., 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., 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.

Steps:

• Heat oven to 200C/180C fan/gas 6. Scrub the potatoes and dry well, then prick several times with a fork. Bake directly on the oven shelf for 1-1½ hrs, until they feel soft. If you are short of time, prick each potato with a fork, wrap in a sheet of kitchen paper and microwave on High for 8-10 mins until soft inside.
• While the potatoes cook, heat the oil in a small pan and sauté the onion for 5 mins to soften. Stir in the garlic and pepperoni, and cook for 1-2 mins, then add the chopped tomatoes. Bring to the boil, then simmer for 5 mins. Season and stir in half the basil. Spoon over the split potatoes and top each one with a good handful of cheese and the rest of the basil.

Steps:

• Prepare crust according to package directions. Press dough into a lightly greased 14-in. pizza pan; build up edges slightly. Bake at 400° for 5-6 minutes or until crust is firm and begins to brown., Cut potatoes into 1/2-in. cubes. In a bowl, combine butter, garlic powder and Italian seasoning. Add potatoes and toss. Spread sour cream over crust; top with potato mixture, bacon, onions and cheeses. Bake at 400° for 15-20 minutes or until cheese is lightly browned. Let stand for 5 minutes before cutting.

Steps:

• Heat oven to 400°F. Place pizza crust on ungreased cookie sheet. Spread potato topper over crust to within 1/2 inch of edge.
• In medium bowl, mix potatoes, oil and pepper; spoon over sour cream topper. Sprinkle evenly with bacon, tomato, cheese and chives.
• Bake 18 to 20 minutes or until potatoes are thoroughly heated and cheese is melted. If desired, drizzle additional potato topper over pizza. Cut into wedges.

Steps:

• Heat oven to 400°F. Spray dark 15x10x1-inch pan with cooking spray. Unroll pizza crust; press into pan. Poke holes all over crust with fork. Bake 8 to 10 minutes or until just turning light brown.
• Meanwhile, make potatoes as directed on box for stove-top directions. Let stand 5 minutes to thicken, then spread potatoes evenly on partially baked crust. Sprinkle bacon, cheese and green onions on top of potatoes.
• Bake about 8 minutes or until cheese is melted. Sprinkle with chives, and top with dollops of sour cream.

Steps:

• Proof the yeast first: Warm the 1 cup of water until its look warm. Stir in the sugar and yeast. Let it rest for 10 minutes. Its should look frothy.
• If using a bread maker: Add ingredients to bread maker on dough setting. Skip the manual hand kneading of dough. Place dough ball on a heavily floured surface and use your fingers/hands to stretch it and shape it into a round or square pizza. You could also use a rolling pin.
• HAND KNEADING DOUGH:
• QUICK METHOD: Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes. Knead rested dough for 3 minutes. Place dough ball on a heavily floured surface and use your fingers/hands to stretch it and shape it into a round or square pizza. You could also use a rolling pin. The roll the ends inwards slightly, this is your crust and prevent any wet ingredients from running off. (Note: You could also make the dough the night before and place dough in refrigerator, let dough sit at room temperature before using.).
• NOT SO QUICK METHOD: Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes. Knead rested dough for 3 minutes. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature. After the dough as risen, use your fingers/hands to stretch it and shape it into a round or square pizza.
• FOR THE POTATOES: Slice potatoes about 1/8 inch thick. Toss in oil, salt, and pepper and roast at 425 degrees for 10 minutes.
• Mix sour cream and ranch together until completed incorporated. Let sit in refrigerator until ready to use to let flavors come together.
• PREPARING THE PIZZA:.
• Preheat oven to 400 degrees.
• Spread the potatoes evenly on rolled out dough.
• Top with cubed Mozzarella, shredded Mozzarella, and shredded cheddar cheese.
• Sprinkle the pizza with the bacon and green onions.
• Bake in a 400 degree oven until the edges turned brown - start checking around 15-20 minutes (times vary depending on the amount of toppings added.).
• Top with the sour cream/ranch sauce. Serve with extra sour cream/ranch sauce on the side. ENJOY!