Loaded Veggie Pizza Potato

Loaded Veggie Pizza Potato | Living Healthy in Seattle Loaded Veggie Pizza Potato | Living Healthy in Seattle

Pizza is one of my favorites.

Because carbs.

And cheese.

But I only treat myself occasionally because, let’s be honest, pizza is usually not the most healthy thing ever.

So I tend to kind of cheat and make non-pizza things into sort of pizza things.

Like potatoes.

If you’re a potato hater, shame on you, because it’s the butter, sour cream, cheese, bacon, cheese and more cheese that make potatoes not so great for you… not the potatoes themselves.

And potatoes are pretty dang easy to bake up, so I suppose that’s the real reason I love to use them in lieu of real deal pizza crust.

(Although, when I do want to make pizza at home I reach for raw whole wheat pizza dough either in the refrigerated section or the lazy man’s frozen aisle of my grocery store.)

All you have to do for your pizza potato, is smother a baked Russet or Yukon Gold with your sauce of choice (hello quick marinara with baby spinach and sun-dried tomatoes!), throw on your nearest and dearest topping friends (red bell pepper hi hi), then put a little bit of cheese on there (Parm me up) if you want, although it’s really not necessary if you get a lot of exciting toppings involved.

Put that thing in then oven until it’s nice and bubbly, then finish it off with some fresh basil and lusciously sweet cherry tomatoes (do it) before digging in and just nearly avoiding burning your mouth.

Patience my friend.

P.S. Kalamata olives would be nice here too.

P.P.S. This recipe is easy to scale up, so go for it. Hooray for leftovers!

P.P.P.S. I usually like to mash up my potato just a bit before dumping on the goods so more potato surface area gets some flavor action.

P.P.P.P.S. Don’t forget to season that ish with fresh ground black pepper, salt, crushed red pepper flakes, anddd dried Italian seasoning for the real win.

P.P.P.P.P.S. You can use a refrigerated baked potato or a freshly baked sucker, just adjust your baking time accordingly. Cause we like it hot.

Loaded Veggie Pizza Potato

Serves 1

  • 1 medium Russet potato or medium/large Yukon Gold potato; baked until tender
  • 1/2 to 3/4 cup canned crushed tomatoes (depending on how saucy you want your potato)
  • Red pepper flakes, to taste
  • Fresh ground black pepper, to taste
  • Salt, to taste
  • 1/2 teaspoon dried Italian seasoning (adjust based on amount of sauce used)
  • 1/2 teaspoon extra virgin olive oil
  • 2 sun-dried tomatoes; chopped
  • 1 handful fresh baby spinach; roughly chopped
  • 2 tablespoon diced red bell pepper
  • 1/3 cup freshly grated Parmesan cheese (optional, for non-vegan version)
  • 1/3 cup cherry tomatoes; sliced in half
  • Fresh basil; roughly chopped or torn, for topping
  1. Heat oven to 375.
  2. In a small pot, cook the crushed tomatoes over medium-low heat until simmering.
  3. Stir in the red pepper flakes, black pepper, salt, Italian seasoning, olive oil, and sun-dried tomatoes and continue simmering and occasionally stirring for about 5 minutes.
  4. Stir in the spinach, then remove the sauce from heat.
  5. Slice your baked potato in half, then place the potato on an oven-safe plate or bowl.
  6. Pour the sauce evenly over your potato, then top with red bell pepper and cheese, if using.
  7. Put your potato in the oven and bake for 10-15 minutes, or until the sauce is bubbling and the potato is hot.
  8. Remove the potato from the oven, then top with fresh tomatoes and basil.











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