Twice-Baked Pizza Potatoes

Mark Boughton Photography, styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 10 minutes
  • Cook: 75 minutes


2 large russet potatoes
Olive oil
Freshly ground black pepper
1/2cup chopped sun-dried tomatoes in oil
4ounces Fontina cheese, grated
Chopped pepperoni (optional)


  1. Preheat oven to 425F. Wash potatoes and pat dry. Rub skins with olive oil and sprinkle with salt and pepper. Prick with a fork in several places. Place on a baking sheet. Bake 50 to 60 minutes, until tender. Let cool slightly. Reduce oven temperature to 350F.
  2. Cut each potato into halves lengthwise. Scoop out pulp, leaving about 1/4 inch of potato on the skin. Place pulp in a large bowl and skins on a baking sheet. Add remaining ingredients to pulp, mixing well. Pile into potato skins. Bake about 15 minutes.

Nutritional Info *per serving

  • Calories 236
  • Fat 11g
  • Cholesterol 33mg
  • Sodium 277mg
  • Carbohydrate 25g
  • Fiber 3g
  • Protein 11g