Pizza Stuffed Baked Potatoes with Melted Mozzarella
Russet potatoes microwaved until tender, then topped with marinara sauce, shredded mozzarella, and dried oregano before baking until the cheese melts. A quick weeknight dish combining classic pizza flavors with a baked potato base.
Ingredients
- 4 medium russet potatoes
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- ¼ cup marinara sauce
- ¼ cup mozzarella cheese, shredded
- 1 teaspoon dried oregano
Instructions
- 1
Preheat oven to 425 degrees F
- 2
Wash potatoes under cold water with a vegetable brush to remove dirt, place on a paper towel lined plate, poke a few holes in each potato
- 3
Microwave potatoes on high for 5-8 minutes, turning halfway through, until fork-tender
- 4
Brush olive oil over each potato and sprinkle with salt
- 5
Cut a small X into the top of each potato and squeeze to expose the inside
- 6
Place potatoes in a baking dish
- 7
Top each potato with marinara sauce, mozzarella cheese, and oregano
- 8
Bake for approximately 10 minutes until cheese is melted
Tips
Microwave time varies by potato size; pierce potatoes to allow steam to escape and cook evenly
Ensure potatoes are fork-tender before baking to guarantee they are fully cooked
Good to Know
Leftovers can be refrigerated in an airtight container for up to 3 days
Potatoes can be microwaved and X cut ahead of time; assemble and bake just before serving
Serve warm immediately after baking while cheese is melted
Common Mistakes
Do not skip poking holes in potatoes to avoid them bursting in the microwave
Do not over-microwave potatoes to avoid them becoming mushy before baking