What a combination pizza and potatoes! Now the exciting taste of potato skins, pizza, twice-baked no less, oh my! This will be a hit with your family and guest as well. With fresh potatoes soon to be in abundance at farmers's markets and really available year-round, any time is the perfect time of year to make twice-baked mashed potatoes. You can add all kinds of flavors to the mashed potato fillings, out favorite is pizza. They remind you of little “pizza boats” .
Image courtesy of: MAD MUMMY
This simple recipe starts with baking the potatoes. Some people like using smaller potatoes to save on cook time and the ingredients are relatively simple. Potatoes, the main ingredient, and your favorite pizza toppings, like sliced olives, green or black, pepperoni, bacon crumbles, any of your favorite pizza toppings. This simple recipe came from www.bhg.com contributed by Amy Palanjian added her own touch, feel free to experiment but I love Amy's ideas.
Image courtesy of: Ree Drummond / The Pioneer Woman
“I swapped in pizza sauce for the pesto in this original recipe and otherwise followed the directions, omitting the pine nuts simply since we didn’t have any on hand. The smell of the mixture was enough to get me excited for dinner and I loved knowing that my daughter would be thrilled to have these for dinner. I did cut the cooking time down again by sticking these under the broiler for about 5 minutes (or until the cheese melts) and they were perfectly warmed through and cheesy. You could serve these alongside a simple chicken recipe or even thawed frozen peas, like we did, for an easy weeknight dinner. These little potatoes also reheat quite well, so you can even make a whole batch of them ahead of time and warm them up for a quick dinner on a night when you are short on time.”