If you’re a lover of loaded baked potatoes and pizza, than this Loaded Baked Potato Pizza is your dream come true! Pizza dough covered with all the loaded baked potato fixings – sour cream, chives, bacon, cheese and sliced potatoes!
It’s been a while since I’ve come atcha’ with a stellar pizza recipe – the primary reason being that we eat pizza on Fridays and LBH – on Friday, I want to sit on my caboose and shove za’ in my mouth in my sweatpants without having to style it, photograph it and let it get ice cold. SELFISH I KNOW. But because this Loaded Baked Potato Pizza is so GD good, I went ahead and made sure to make it for ya on a day when I knew I could do all of those things – and also still shove a piece or two in my mouth. A girls gotta eat – even if it is at like 3 o’clock in the afternoon (and um, she already had lunch.)
Honestly, this is one of my go-to pizza combinations and I’ve been making it for years now – mostly if we have people over and I really want to wow them with my za’ making skills. I think the first time I had this gem though was in college at this amazing pizza place called Antonios in providence. There were two go-to pizza places in college – Golden Crust – which was a hop skip and a stumble from campus, and at 2am, always tasted like gold (hence it’s name). During daylight hours, sans a keg of beer or a couple solo cups of jungle juice, not so much.
Antonios however, was like the ‘fancified’ pizza place that you had to actually get in the car to go to, vs. stumble and/or be escorted to by your semi-less intoxicated friends. So you knew when you went there, your pizza selection choices were going to be less blurry and far more expansive. Pizza combos that you could only dream about! And this baked potato one always stuck out in my head.
So now on Friday nights, before I go to bed at 9pm after 1.5 glasses of sauvignon blanc, I relive my “fancy pizza” college days from time to time, and whip up this Loaded Baked Potato Pizza. I always enjoy a break from a red sauced pizza and the base for this is actually the same thing you’d find on a good ole’ loaded baked potato – sour cream with a heavy sprinkle of chives. Topped with a mexican blend cheese (or you could always just do straight cheddar), some lightly pan friend tater’s and a VERY HEALTHY sprinkle of bacon bits (because bacon is healthy and should be sprinkled healthily). AND if you’re husband isn’t super picky and digs sour cream, add a little bit o’ sour cream drizzle on top of that pizza (not shown in this photo – because mayo and sour cream scare Dave more than Valentine’s Day.) But he does like the sour cream/chive base, which just goes to show how dynamite it is!
- 4-5 small sized red bliss (or yellow) potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 ball of your favorite pizza dough
- 2/3 cup sour cream
- 3 tablespoons chopped chives, divided
- 2 cups mexican blend (or cheddar) shredded cheese
- 5-6 slices of bacon, cooked crisp and crumbled
- Preheat your oven to 500 - 550 degrees F (depending on how high your oven will go)
- Slice your potatoes into thin rounds (about 1/4" thick), toss them in the tablespoon of olive oil and then season with salt and pepper. Heat a large skillet over medium to high heat, and lightly coat with non-stick cooking spray or olive oil. Add the potato rounds in a single layer, letting them cook about 3-4 minutes each side, until they just start to brown. You may have to do them in separate batches depending on how large your skillet is. After they're done, set them aside.
- Roll out your pizza dough, and then mix the sour cream and 2 tablespoons of chopped chives together. Layer the sour cream mixture, cheese, potatoes, bacon and additional tablespoon of chopped chives.
- Bake in your preheated oven for about 10 - 15 minutes, until pizza reaches desired level of done'ness.