It’s no secret that I love simple traditions. They give our family something unique and fun to look forward to, and a simple chance to make memories. Every Friday night in our house is pizza night. It’s been our tradition for a few years now and the boys look forward to it every week! We never miss a pizza night. Pizza Stuffed Potato Skins are perfect for those times when I’m trying to really put focus on my nutrition, but I still want that pizza taste. Pizza Stuffed Potato Skins are Whole 30 compliant and totally satisfying, so I don’t feel like I’m missing out on the party.
The key to having Pizza Stuffed Potato Skins come together quickly is prepping ahead. I cook the mushrooms and Italian sausage (mine is Whole 30 compliant) ahead and just reheat. Store bought, Whole 30 compliant marinara sauce (my favorite is Kirkland’s brand from Costco) is a great shortcut for this recipe. I love to serve these with my favorite homemade Dump Ranch!
Note that I use Applegate’s pepperoni for this recipe. While turbinado sugar is listed in the ingredients, it’s a small enough amount that the label reads “0 grams added sugar.” I am okay with this while on a Whole 30, but if you are not, then leave it out!
What family traditions do you look forward to?
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Pizza Stuffed Potato Skins
- Yield: 2 servings 1x
Ingredients
2 russet potatoes
4 Tbsp marinara sauce, warmed
1/2 lb Italian Sausage, cooked and drained
12 slices pepperoni, sliced
4 oz sliced mushrooms, sautéed
4 oz can sliced black olives, drained
Penzey’s Pizza Seasoning
Instructions
To prepare the potatoes, preheat the oven to 400°. Wash the potatoes and poke holes in them. Brush the outside with olive oil and bake for 30-40 minutes, until tender. Let cool for a few minutes, then cut the potatoes in half lengthwise. Use a spoon to gently scoop out the middle, leaving a small edge of potato in the skin. Brush the inside and outside with olive oil and return to the oven, baking 5 minutes on each side.
While the potatoes are cooking, cook the Italian sausage and mushrooms. Slice the pepperoni. Warm the marinara in the microwave. Drain the black olives.
When the potato skins are finished baking, fill them with sauce, Italian sausage, mushrooms, pepperoni, and black olives. Top with a sprinkle of pizza seasoning. I like to serve these with a Whole 30 compliant ranch for dipping.
Notes
Save the insides of the potato for mashed potatoes with another meal!
I like to prep the sausage and mushrooms ahead. I also cook the potatoes and scoop out the insides ahead. On the night of serving, simply brush the skins with olive oil and bake for a few minutes on both sides to heat through.