Mini Pizza Potato Skins Recipe

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Mini Pizza Potato Skins  – one chew child potato skins with a pepperoni pizza topping! Nice appetiser to go round at events that you could put together forward then simply pop into the oven once you’re able to serve. 

We love the traditional Cheese and Bacon Crispy Potato Skins, however something pizza flavoured is all the time a winner!

Close up of a hand holding a Mini Pizza Potato Skin with a platter of Mini Pizza Potato Skins in the background.

I really like pizza and I really like potato (oh – and cheese), so it was inevitable that I’d do a mash up of the 2. I’ve made pizza potato skins up to now utilizing full dimension potatoes, however I discovered that there was an excessive amount of pizza sauce and cheese required to fill the potato pores and skin (as a result of the scooped out potato bowl is kind of deep). So I like making them utilizing child potatoes since you get an excellent potato / pizza sauce / cheese / topping ratio.

In Australia, we name child potatoes Chat Potatoes. They’re in regards to the dimension of a golf ball and are nice for roasting and utilizing in salads. I’m reliably knowledgeable by my pal Meggan from Culinary Hill that child potatoes are known as New or Salad potatoes in America. Mainly, any small potato will work for this recipe. Or massive. You select. 🙂

Mini Pizza Potato Skins on a black tray, fresh out of the oven.

These are fairly quick to make when you do it “my approach” and cook dinner the potatoes within the microwave first, then bake them briefly in a cranked up oven to get the pores and skin crispy. Scooping out the potato is a breeze as a result of one scoop of a teaspoon is all it takes. Then fill them with pizza sauce, prime with cheese and no matter different toppings take your fancy. I simply saved it easy and popped on just a few mini pepperoni slices.

“Every time I scooped potato out of the pores and skin, I saved by chance consuming it. I really want to get to a Potato-holics Nameless assembly.”

One of many (many) causes I really like making these when entertaining is as a result of you’ll be able to assemble it forward then simply pop it into the oven once you’re able to serve. They take simply over 5 minutes to warmth by and for the cheese to soften. I do discover that the pores and skin isn’t fairly as crispy as once you make them contemporary, however that’s a small sacrifice to make for the comfort of having the ability to have these able to go.

For these within the US, you take pleasure in having the ability to purchase pre sliced mini pepperoni. For us poor sods in Australia, we’ve to slice it up ourselves. You should purchase mini pepperoni sticks on the deli counter in Coles and Woolworths. Or simply purchase regular pepperoni and cube it up. I truly desire to do that more often than not as a result of the big pepperoni has a stronger flavour.

I haven’t been capable of cease popping these in my mouth as I write up this put up. I higher log out so I can pack them away earlier than I demolish the entire plate!


The whole lot Pizza!

  • Do-it-yourself Frozen Pizzas

  • Garlic Bread Mini Pizzas

  • Pull Aside Pizza Bread

  • Scorching Mushroom Pepperoni Pizza Dip

 

Mini Pizza Potato Skins Recipe

Mini Pizza Potato Skins Recipe

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Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 145 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 8 baby potatoes , about the size of a golf ball (chat, new or salad potatoes)
  • 2 tbsp olive oil , or oil spray
  • 1/2 cup pizza sauce , preferably homemade (see notes)
  • 1 cup grated melting cheese (I used mozzarella. Tasty, cheddar, gruyere and swiss would also also well)
  • 48 pieces mini pepperoni slices (see notes)
  • Finely chopped parsley , to garnish (optional)

Instructions

  1. Preheat oven to 220C/430F.
  2. Prick each potato 2 to 3 times with a fork. Spread them out evenly around the edge of the microwave turntable (or in a circle for microwaves without a turntable). Microwave on high for 2 minutes. Turn potatoes over then microwave for a further 2 minutes, or until just cooked. Remove from microwave.
  3. Cut each potato in half, then use a teaspoon to scoop the filling out, leaving a thin layer of potato.
  4. Place the potatoes on a baking tray, skin side up.
  5. Brush with olive oil (or spray) then sprinkle with a pinch of salt.
  6. Bake skins for 10 minutes or until the skin is browned and a bit crispy.
  7. Turn the grill (broiler) on.
  8. Flip the potato skins over so the bowl side is facing up.
  9. Fill each potato skin with about 1 1/2 tsp of pizza sauce, then top with grated cheese.
  10. Place 2 to 3 pepperoni's on each, then place under the grill (broiler) for 3 to 5 minutes until the cheese is melted and the pepperoni is just starting to brown.
  11. Sprinkle with parsley, if using, and serve immediately.

Notes

1. To make a quick pizza sauce, mix the following in a small bowl: 1/2 cup tomato paste, 1 1/2 tbsp water, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, 1/4 tsp sugar, 1/2 tsp dried oregano and black pepper. Use as per recipe instructions.
2. In the US, you can buy bags of pre sliced mini pepperoni. In Australia, you can buy sticks of mini pepperoni at Coles and Woolworths (deli counter) then slice it yourself. Or you can also dice normal pepperoni which I really like to do because even though it may not look as neat, the flavour of the pepperoni is stronger and spicier.
3. You can bake the potatoes instead of microwaving them if you prefer. Bake the potatoes in a 180C/350F oven for 25 to 30 minutes, until just cooked through (check by piercing with a fork or knife). Then follow the recipe directions (I still suggest doing the extra baking time to crisp up the skin as it adds extra flavour and texture).
4. To make ahead, follow the directions up to the point where you assemble the potato skins (after crisping them in the oven). Cool. then cover and store in the fridge until required, then pop into the oven (not grill/broiler) to reheat and for the cheese to melt. You will lose some of the crispiness of the potato skin but you still get all the flavour and it is worth it for the convenience of being able to make these ahead.
5. This recipe can be frozen (before baking) but I find that the skin loses its crispiness even more than when making them ahead. However, I still think they taste great!
6. 

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Sarah Miller
Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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