If you need an easy but tasty meal for a weeknight, try these oven baked stuffed pizza hasselback potatoes. They’re loaded with lots of pepperoni, pizza sauce and topped with melted mozzarella cheese. The best part is, your kids will probably love it too. And speaking of picky kiddos, my kids also love these homemade Fish and Chips served up with some of this Brown Sugar Lemonade on a hot day.
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Ingredients Used
- Potatoes – Large russet potatoes work best for this recipe.
- Pepperoni Slices – Stuff the potatoes with slices of pepperoni.
- Mozzarella Cheese and Parmesan Cheese – Sprinkle the cheese on top and bake until melted.
- Italian Seasoning, Salt and Pepper – Generously season the potatoes with Italian seasoning, salt and pepper to taste.
Slice the potatoes and place them on a parchment paper lined baking sheet.
How To Make Pizza Hasselback Potatoes
- Preheat the oven to 365 degrees F.
- Scrub the potatoes clean then cut parallel lines into the potatoes lengthwise, but do not cut through. Lie wooden spoons or chop sticks next to the potatoes to keep you from cutting all the way through, if needed.
- Line a baking sheet with parchment paper and spray with non stick cooking spray.
- Place the potatoes onto the baking sheet and drizzle with olive oil.
- Sprinkle each potato with salt, pepper and Italian seasoning.
- Bake in a preheated oven for 50-60 minutes or until fork tender.
- Remove from the oven and stuff the potatoes with pepperoni slices.
- Pour the tomato sauce over the baked potatoes and top with mozzarella cheese.
- Bake in a preheated oven again for 10 more minutes at 365 degrees F.
- Broil for 2 minutes if desired but keep an eye on the potatoes so they don’t burn.
- Top with grated parmesan cheese and fresh parsley if desired before serving.
Carefully Remove From Baking Sheet
Carefully remove the pizza hasselback potatoes from the baking sheet. You don’t want them to fall apart when you’re serving them.
What Kind Of Sauce Should I Use?
I’m using the Publix brand of pizza sauce for this recipe. You may use any good quality pizza sauce of your choice.
Storing Suggestions
The best way to store these pizza baked potatoes is by wrapping them in plastic wrap once they’ve completely cooled and storing in an air tight container in the refrigerator. They will keep fresh for 4-5 days using this storage method.
Recipe Notes
- Remove the potatoes carefully once they’ve finished baking. It’s easy for them to fall apart if you’re not careful enough due to all of the toppings stuffed into the potatoes.
- Keep an eye on the potatoes when baking. They should be fork tender around 50-60 minutes but different ovens cook at different speeds, so check on them occasionally throughout the baking process.
- Parchment paper is optional but makes for easier cleanup since we’re dealing with melted cheese here.
Pizza Hasselback Potatoes
Equipment
Ingredients
- 6 russet potatoes large
- 1/2 cup olive oil
- 1 tbsp Italian seasoning or to taste
- 1 tbsp salt or to taste
- 2 tsp ground black pepper or to taste
- 5 oz pepperoni thick sliced
- 1 cup pizza sauce
- 1 cup shredded mozzarella cheese or to taste
- 1/4 cup grated parmesan cheese optional for topping
- fresh parsley optional for topping
Instructions
- Preheat the oven to 365 degrees F.
- Scrub the potatoes clean then cut parallel lines into the potatoes lengthwise, but do not cut through. Lie wooden spoons or chop sticks next to the potatoes to keep you from cutting all the way through, if needed.
- Line a baking sheet with parchment paper and spray with non stick cooking spray.
- Place the potatoes onto the baking sheet and drizzle with olive oil.
- Sprinkle each potato with salt, pepper and Italian seasoning.
- Bake in a preheated oven for 50-60 minutes or until fork tender.
- Remove from the oven and stuff the potatoes with pepperoni slices.
- Pour the tomato sauce over the baked potatoes and top with mozzarella cheese.
- Bake in a preheated oven again for 10 more minutes at 365 degrees F.
- Broil for 2 minutes if desired but keep an eye on the potatoes so they don’t burn.
- Top with grated parmesan cheese and fresh parsley if desired before serving.
Notes
- Remove the potatoes carefully once they’ve finished baking. It’s easy for them to fall apart if you’re not careful enough due to all of the toppings stuffed into the potatoes.
- Keep an eye on the potatoes when baking. They should be fork tender around 50-60 minutes but different ovens cook at different speeds, so check on them occasionally throughout the baking process.
- Parchment paper is optional but makes for easier cleanup since we’re dealing with melted cheese here.