🍕🥔 Pizza Stuffed Potato
(Cheesy, Crispy & CLICK-WORTHY)
These Pizza Stuffed Potatoes are fluffy baked potatoes loaded with rich pizza sauce, melty mozzarella, and classic veggie toppings. Crispy outside, gooey inside—everything people love about pizza, without dough. Vegetarian, non-spicy, kid-friendly, and perfect for dinner or snacks.
Time
Prep: 10 minutes
Bake: 45–55 minutes
Second bake: 12–15 minutes
Total: ~1 hour
Serves: 4
Ingredients
Potatoes
4 large baking potatoes (russet / Maris Piper)
2 tbsp olive oil
Salt, to taste
Pizza Filling
Âľ cup pizza sauce or thick marinara
1½ cups shredded mozzarella
ÂĽ cup grated cheddar or parmesan (optional, extra cheesy)
½ cup mushrooms, finely chopped
½ cup bell peppers, diced
ÂĽ cup black olives, sliced (optional)
1 tsp dried oregano
½ tsp dried basil
Black pepper, to taste
Finish
Fresh basil or parsley (optional)
Instructions
1. Bake the Potatoes
1. Preheat oven to 200°C (400°F).
2. Wash, dry, and prick potatoes all over with a fork.
3. Rub with olive oil and sprinkle with salt.
4. Bake for 45–55 minutes until soft inside.
2. Make the Pizza Filling
1. Cut baked potatoes lengthwise.
2. Scoop out most of the flesh into a bowl (leave sturdy shells).
3. Mash lightly—don’t over-mash.
4. Mix in pizza sauce, half the mozzarella, vegetables, oregano, basil, and pepper.
3. Stuff & Bake Again
1. Spoon filling back into potato shells.
2. Top with remaining mozzarella and optional parmesan.
3. Bake for 12–15 minutes until cheese is melted and bubbly.
4. Broil 2 minutes for golden tops (optional).
 TipsÂ
Use low-moisture mozzarella for better cheese pull
Serve immediately for maximum gooeyness
Add a drizzle of olive oil or yogurt sauce for shine
 VariationsÂ
Breakfast Pizza Potato – add egg + cheese
Mediterranean Version – feta, olives, spinach
High-Protein – add grilled chicken or chickpeas
Air Fryer Version – reheat at 180°C for 8–10 min
Nutritional Information
Calories: 380 kcal
Protein: 14 g
Carbs: 42 g
Fat: 18 g
Fiber: 5 g