Turn up the weeknight meal plan with these Pizza Stuffed Hasselback Baked Potatoes! A fun spin on the classic baked potato with pizza supreme toppings.
This post is sponsored by the Idaho Potato Commission . However, the thoughts and opinions are my own.
Have you ever stared down at your baked potato and looked at it, a little sad that the only topping is a small mountain of butter? We’ve all had that moment. And, even though, a classic baked potato can be the perfect side from time to time, dressing it up has really become a challenge of mine.
I started with the classics, broccoli and cheese over a baked potato. Then I added shredded chicken, barbecue sauce, taco filling, and more. This time I wanted to really jazz up dinner by taking things to a whole new level. I decided that hasselback potatoes looked awesome (and came with like 99 little pockets for stuffing butter) and would be perfect for a weeknight pizza night with only a fraction of the guilt. A gluten free version of everyone’s favorite meal. Plus, the idea of smothering a potato in cheese and marinara sauce just seemed too good to pass up.
Hasselback potatoes are a fun way to dress up a classic baked potato and (with or without pizza toppings) would be a fun meal as we roll into the holiday season or as a weeknight no fuss meal. Pizza Stuffed Hasselback Baked Potatoes are just a fun way to really amp things up and turn weeknight into par-tay time!
Better yet, download the grocery list and try it for yourself.
Other Recipes Featured in this meal plan:
Meatless Potato and Bean Enchiladas
CopyCat Slow Cooker Zuppa Toscana
Sheet Pan Baked Chicken and Potatoes
Pizza Stuffed Hasselback Baked Potatoes
American
Equipment
Ingredients
- 4 large russet potatoes
- 4 tbsp butter - sliced paper thin
- ½ cup marinara sauce
- ¼ cup Mushrooms - sliced
- ¼ red pepper - diced
- ¼ green pepper diced
- ¼ onion - diced
- ½ cup Mozzarella cheese
- 2 slices bacon - cooked and crumbled
Instructions
- Preheat the oven to 450 degrees F.
- Carefully, slice a thin layer off of the bottom of each potato, and discard the strip. This should allow the potato to stand with ease.
- Place two wooden spoons on either side of the potato, these will be your knife guard.
- Slice the potato at even intervals, about 1/8th of an inch, to create a scalloped pattern, not allowing the knife to go below the spoons (the goal is to not slice completely through the potato).
- Swirl a bit of olive oil in an oven safe skillet and arrange the potatoes so they are nestled into the pan.
- Arrange a paper thin piece of butter into every slice. Let the potatoes bake for about 45 minutes.
- Carefully remove the potatoes from the oven, to top before finishing off.
- Spoon a heaping dollop of marinara over each potato from side to side.
- Arrange the mushrooms, peppers and diced onions over each, using a spoon to pat down in place so they stay on top, and finally, sprinkle with mozzarella cheese.
- Finish cooking the potatoes in the oven for another 10 to 15 minutes.
- Carefully remove the skillet from the oven and sprinkle the crumbled bacon over top.
- Wait 5 minutes before serving to your hungry audience.
Nutrition
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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