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.
Pizza Stuffed Hasselback Baked Potatoes
- 4 large russet potatoes
- 4 tbs 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
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 east. 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.