Sneaky Pizza Baked Potatoes

Gluten Free
Health score
26%
Sneaky Pizza Baked Potatoes
80 min.
4
524kcal

Suggestions


Are you ready to elevate your side dish game with a fun and delicious twist? Introducing Sneaky Pizza Baked Potatoes, a gluten-free delight that combines the comforting flavors of pizza with the hearty goodness of baked potatoes. Perfect for family gatherings or a cozy night in, these stuffed potatoes are sure to impress both kids and adults alike!

Imagine the crispy, golden skin of a perfectly baked potato, filled to the brim with a savory mixture of creamy cauliflower, zesty pizza sauce, and pepperoni, all topped with gooey melted mozzarella cheese. This dish not only satisfies your pizza cravings but also sneaks in some nutritious veggies, making it a guilt-free indulgence.

With a total prep and cook time of just 80 minutes, you can easily whip up this crowd-pleaser without spending all day in the kitchen. Each serving packs a hearty 524 calories, making it a filling option that pairs wonderfully with a fresh side salad or can stand alone as a satisfying meal. So, roll up your sleeves and get ready to impress your taste buds with these Sneaky Pizza Baked Potatoes that are sure to become a new favorite in your household!

Ingredients

  • large baking potatoes 
  • tablespoons olive oil 
  • 0.5 head cauliflower 
  • 0.5 cup pepperoni sliced
  • cup tomato sauce organic (from 15-oz can)
  • oz mozzarella cheese shredded
  • serving lettuce shredded

Equipment

  • bowl
  • baking sheet
  • oven
  • pot
  • hand mixer

Directions

  1. Heat oven to 400°F. Scrub potatoes; rub skins with oil. Pierce potatoes several times with fork to allow steam to escape.
  2. Bake on top oven rack 40 minutes or until tender.
  3. Meanwhile, cook cauliflower in large pot of boiling water until very soft and tender; drain. Reserve 12 slices pepperoni; chop remaining pepperoni. Set aside.
  4. When potatoes are cool enough to handle, cut thin slice off top of each potato. Gently scoop out potato pulp, leaving 1/4-inch shell; place pulp in large bowl.
  5. Add cooked cauliflower, chopped pepperoni, pizza sauce and 1/2 cup of the cheese. Beat with electric mixer on medium speed until well blended. Spoon mixture into potato shells.
  6. Place potatoes on ungreased cookie sheet.
  7. Sprinkle with remaining 1/4 cup cheese. Top each with 3 slices reserved pepperoni.
  8. Bake 15 to 20 minutes or until hot and cheese is bubbly.
  9. Garnish with lettuce.

Nutrition Facts

Calories524kcal
Protein13.05%
Fat31.63%
Carbs55.32%

Properties

Glycemic Index
62.19
Glycemic Load
54.48
Inflammation Score
-8
Nutrition Score
27.405652294988%

Flavonoids

Apigenin
0.06mg
Luteolin
0.08mg
Kaempferol
0.29mg
Myricetin
0.01mg
Quercetin
0.7mg

Nutrients percent of daily need

Calories:524.15kcal
26.21%
Fat:19g
29.24%
Saturated Fat:6.48g
40.51%
Carbohydrates:74.8g
24.93%
Net Carbohydrates:67.38g
24.5%
Sugar:6.5g
7.22%
Cholesterol:30.5mg
10.17%
Sodium:689.19mg
29.96%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:17.64g
35.28%
Vitamin B6:1.53mg
76.68%
Vitamin C:60.59mg
73.44%
Potassium:2021.85mg
57.77%
Manganese:0.87mg
43.73%
Phosphorus:353.15mg
35.31%
Fiber:7.42g
29.68%
Vitamin K:30.38µg
28.94%
Magnesium:113.19mg
28.3%
Vitamin B3:5.54mg
27.72%
Vitamin B1:0.41mg
27.13%
Folate:106.79µg
26.7%
Copper:0.5mg
24.96%
Iron:4.48mg
24.86%
Vitamin B5:2mg
19.97%
Calcium:186.49mg
18.65%
Vitamin B2:0.31mg
18.04%
Zinc:2.4mg
15.99%
Vitamin E:2.21mg
14.74%
Selenium:10.01µg
14.3%
Vitamin B12:0.67µg
11.14%
Vitamin A:524.33IU
10.49%
Vitamin D:0.27µg
1.79%