Pizza Potato Skins are the perfect snack for Game Day and all year long! Baby potatoes are topped with sauce, plenty of cheese, and mini pepperonis or your own favorite toppings.
Are Potatoes Vegetables?
Potatoes have a botanical classification of vegetable.
But nutritionally speaking, potatoes are a “starch”.
Small snacks always taste better.
Maybe it’s the optical illusion of eating more (because you get to eat MORE when things are small!). Or maybe small food really does just taste better.
I remember early on in my relationship with my husband, we were making a frozen pizza. He wanted to cut it into 8 pieces, but I urged him to cut it into 12. He couldn’t possibly understand why, so I gave him my Genius Answer.
“Because I get to eat more pieces that way.”
Speaking of pizza, these Pizza Potato Skins are everything you want in your next Game Day or party snack.
They are DELICIOUS, fun, and great for a crowd. They are ideal for kids, too, because the baby potato halves fit so easily in small hands.
Microwave the potatoes to cook them through, then crisp up the skins in the oven. Add your toppings and broil until golden, bubbly, and happy!
Are Potatoes Fattening?
One medium-size potato with the peel, in particular, contains just 110 calories, more potassium than a banana, and almost half your daily vitamin C with no fat, sodium, or cholesterol.
Use my delicious Homemade Marinara Sauce (it’s made in minutes with 5 pantry ingredients) or use store-bought pizza sauce.
Need a vegetarian option? Skip the pepperoni in favor of your favorite veggies. Tiny onions and olives sound like perfection to me!
Which Potatoes Are Best for Potato Salad?
The best potatoes for potato salad are waxy potatoes such as Yellow Finn, Yukon Gold, and red potatoes that hold their shape when they’re cooked and keep their firm texture in the salad when you chop them up and toss them with dressing.
Pizza Potato Skins
Pizza Potato Skins
- 1 pound baby potatoes scrubbed (about 16)
- 2 tablespoons olive oil
- 1/2 cup [Homemade] or purchased pizza sauce
- 1 cup shredded mozzarella cheese
- 1 bag mini pepperonis
- 2 tablespoons fresh parsley for garnish, optional
- Preheat oven to 450 degrees.
- Poke each potato with a fork in 2 to 3 places.
- Arrange the potatoes in single layer on a microwave-safe plate.
- Microwave on HIGH for 4 minutes.
- Turn each potato over and microwave on HIGH for an additional 4 minutes, or until the potatoes are cooked through.
- Using a clean kitchen towel or oven mitt to handle the potatoes, cut each potato in half lengthwise.
- Scoop out the middle of each potato half, leaving 1/8" to 1/4" of potato on the skin.
- Discard the scooped potato or reserve for another use.
- Arrange the potatoes skin side up (cut side down) on a baking sheet.
- Brush with olive oil and sprinkle with salt.
- Bake for 10 minutes, until the skins have begun to crisp.
- Remove from oven, turn the oven to broil, and turn the potato skins cut-side up.
- Fill each skin with 1/2 to 1 teaspoon pizza sauce.
- Divide the mozzarella evenly over the potato skins and top each with 2 to 3 mini pepperonis.
- Return to the oven and broil until the cheese is melted and bubbly, about 2 to 3 minutes.
- Remove from the oven and garnish with fresh parsley, if using.
- Serve warm.