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Pizza Potato Skins

pizza potato skins

The best of both worlds - pizza and potato skins! Genius football food, in a portion controlled potato bite. A total touchdown!
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Course: Appetizer
Cuisine: American
Servings: 20 halves
Calories: 80kcal


  • 10 baby potatoes
  • 1 tbsp olive oil
  • ½ cup pizza sauce - your choice
  • ½ cup mozzarella cheese - shredded
  • 40 pieces mini pepperoni - 2-3 per potato half
  • Sea salt - to taste
  • Fresh basil. to garnish - optional


  • Preheat oven to 450F.
  • Pierce each potato with a fork. Bake on a baking sheet 20 minutes, until tender. Allow to cool.
  • Cut each potato in half, then use a teaspoon to scoop the filling out, leaving a thin layer of potato as the base.
  • Place the potatoes back on baking sheet, skin side up. Brush with olive oil then sprinkle with a pinch of salt.
  • Bake skins for 10 minutes, until crispy. Remove from oven.
  • Fill each potato skin with about 1 tsp of pizza sauce, then top with cheese. Place 2-3 mini pepperoni on each half.
  • Switch oven from bake to broil, and broil 3-5 minutes, until cheese is melty.
  • Top with basil, if desired!


Serving: 1half | Calories: 80kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g
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