Pizza Stuffed Potato (glutenfree)

Pizza Stuffed Baked Potato

French bread went on sale, buy one get one free.  When I can find things at the prices I remember in the 90s, I get excited, and of course, I buy them.  So I had French bread pizza all planned for a Friday night’s dinner.  I knew my kids would love it.  I would have liked it, too.  However, that particular Friday, I had a doctor’s appointment with the kind of doctor I had been searching to for for 5 years.  The kind of doctor who could help me manage a particular disorder that I was diagnosed with 8 years ago.  Anyway, long story short, in the course of my visit, the doc told me I needed to cut gluten from my diet.  I never saw it coming.  I was like Wile E. Coyote looking down to see that he’d left the cliff 2 steps back.

Pizza Stuffed Baked Potato

So, I drove back home that morning, sighing as I passed Popeye’s chicken and biscuits, crabbing as I passed my favorite pizza joint and almost sobbing as I thought about Italian foods, hoagie sandwiches and homemade bread.  I knew I had to start looking for a silver lining or I’d just become a puddle of goo.  Luckily, I realized that most Asian foods and Latin foods are rice and corn based.  And then there are potatoes.  Thank goodness for potatoes.  Yes, I think I can do this.

So while the kiddos ate their French bread pizzas, I did a little number on a baked potato and it was good.  It wasn’t pizza.  Once I gather some gluten free flours, I will tackle that.  But for now, a pizza potato will do the trick.

Pizza Stuffed Potato (glutenfree)
Serves: 1
  • (makes one)
  • 1 potato
  • 1 Tbsp pizza sauce
  • 1 Tbsp ricotta cheese
  • ¼ tsp Italian Seasoning
  • 4-5 slices pepperoni, chopped
  • enough milk to moisten
  • 2 Tbsp mozzarella
  • 1 Tbsp Parmesan
  1. Bake the potato in the oven or microwave.
  2. Cut it in half lengthwise and scoop out most of the flesh into a bowl.
  3. Add the pizza sauce, ricotta, herbs and pepperoni.
  4. Mash together until smooth, adding milk as needed to get a good mashed potato consistency.
  5. Stir in 1 Tbsp mozzarella and Parmesan, then spoon back into the potato skins.
  6. Top with the remaining cheese and a few slices of pepperoni for pretty.
  7. Heat in microwave until bubbly or return to the oven for a few minutes.



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