Pizza Style Baked Potatoes served fluffy bakers topped with fresh mozzarella, pizza sauce and more! A tasty twist for pizza lovers and baked potato fans!

This week our food loving group is celebrating potatoes!

National Potato Day is August 19. It’s such a humble thing, the potato. It goes with almost anything, is super budget friendly, and packs a nutrient punch. So, let’s make the potato the star of this show!

Thanks Christie from A Kitchen Hoor’s Adventures and Ellen from Family Around the Table for hosting our event!

I have to admit I love baked potatoes with all kinds of toppings. Traditional cheese, sour cream, bacon, and green onions works when I’m out or at a toppings bar. At home I like to try something different.
Chili is a good topping. Broccoli and cheddar works well too.
Today I’m in the mood for pizza!
Pizza Style Baked Potatoes

These Pizza Style Baked Potatoes show off gooey fresh mozzarella and colorful chopped fresh tomatoes. You can use homemade pizza sauce or your favorite jarred sauce.

Here’s an easy pizza sauce:

1 28-ounce can crushed plum tomatoes
1/4 cup finely diced onion
2 tablespoons minced garlic
1 tablespoon dried oregano
salt and pepper to taste

Bring sauce to a boil in a medium-sized saucepan. Reduce heat and simmer until onions and garlic are soften. Cool mixture then pulse in blender until smooth.
The key to serving fluffy baked potatoes is in how you pierce the skin. Use a fork and pierce the top lengthwise down the middle of a hot potato. Next, pierce the top horizontally at about 1.2-inch intervals. Gently squeeze and the inside should “pop” into a fluffy center.
Add your toppings and enjoy!

Pizza Style Baked Potatoes

Print Recipe

Servings 2 each

Ingredients

2 Idaho Russet Potatoes medium-sized
1/2 cup pizza sauce
4 each fresh mozzarella slices
1/4 cup chopped fresh tomatoes
2 tsp grated Parmesan cheese
1 tsp dried oregano

Instructions

Preheat oven to 350 degrees. Place washed potatoes on a foil sheet placed directly on the oven rack. Roast potatoes for approximately 1 1/2 hours or until soft and indent when lightly squeezed.
Using a fork, pierce the potatoes lengthwise down the center and horizontally across the top at about 1/2-inch intervals. Squeeze the potato until the filling, "pops" up fluffy.
Spoon about 2 tablespoons of pizza sauce on top each potato. Add mozzarella, tomatoes, and Parmesan. Broil for about 2 minutes to melt cheese. Sprinkle with oregano.