Pizza Stuffed Baked Potatoes


Nutrition Facts

Yield: 4
Calories: 220
Fat: 4.5g
Saturated Fat: 1g
Cholesterol: <5mg
Protein: 5g
Carbohydrates: 41g
Fiber: 3g
Sodium: 690mg


  • 4 russet potatoes (Medium)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/4 cup marinara sauce
  • 1/4 cup shredded mozzarella cheese
  • 1 teaspoon dried oregano


  1. Preheat oven to 425 degrees F.
  2. Wash your potatoes under cold water with a vegetable brush to remove any dirt, place on a paper towel lined plate, poke a few holes in them and cook in the microwave on high for 5-8 minutes, turning halfway through. Time will vary slightly depending upon the size of your potato. When the potatoes are fork-tender, remove from the microwave.
  3. Next, brush EVOO over the potato and sprinkle with a little salt; then cut a small X into the top of the potato and squeeze so that the inside of the potato is exposed.
  4. Place the potatoes in a baking dish; then top with sauce, cheese and oregano. Bake for approximately 10 minutes until the cheese is melted.
Chef: Carrie's Experimental Kitchen




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