Microwave pizza baked potato
A fluffy baked potato filled with pizza sauce, melted mozzarella and crispy-edged pepperoni, everything you want from a pizza with a potato for the crust.
- 16 min total
- 5 min hands-on
- Anyone can make this
- Serves 1
- About $2.00 a serving
- 480 calories
- Gluten-free
Dolly says: I’d make this on a weeknight. It’s on the table in 16 minutes.
Ingredients
For 1 servings.
- 1 russet potato, medium, about 10 oz
- 3 tbsp pizza sauce
- ½ cup shredded mozzarella, divided
- ¾ oz sliced pepperoni, about 10 slices
- 1 tsp grated parmesan (optional)
From your pantry
- 1 pinch Italian seasoning
Each serving has about 480 calories, 23 g protein, 47 g carbs and 22 g fat, and costs about $2.00 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No russet potatoes? Yukon Gold potatoes work.
- No shredded mozzarella? Provolone slices work.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
Scrub the potato under running water, dry it, and poke it 6 to 8 times all over with a fork.
Dolly’s tip: The holes let steam escape. Skip them and a potato can burst in the microwave.Microwave it on a plate on high for 5 minutes, then turn it over using a folded paper towel.
Timer: 5 min
Microwave 3 to 5 minutes more, until a fork slides into the thickest part with no resistance.
Timer: 4 min
Split the potato open with the fork, fluff the inside, and pour the pizza sauce into it.
Scatter half the mozzarella over the sauce and tear most of the pepperoni in on top.
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Cover with the rest of the mozzarella and the last few whole pepperoni slices.
Microwave 1 minute, until the cheese is and bubbling, then sprinkle with the Italian seasoning and parmesan.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 1 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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