Pepperoni Pizza-Topped Potatoes



4 servings (serving size: 1 potato, 1/2 cup topping, and 1/4 cup cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 374
Caloriesfromfat 24 %
Fat 9.9 g
Satfat 4.1 g
Monofat 3.8 g
Polyfat 1.3 g
Protein 17.1 g
Carbohydrate 55.4 g
Fiber 5.3 g
Cholesterol 37 mg
Iron 4.1 mg
Sodium 556 mg
Calcium 227 mg


4 baking potatoes (about 1 1/2 pounds)
2 teaspoons olive oil
1 cup chopped onion
1 cup diced green bell pepper
1 teaspoon bottled minced garlic
2/3 cup bottled pizza sauce
1/2 cup turkey pepperoni slices, cut in half (about 2 ounces)
1/4 teaspoon crushed red pepper
1 cup chopped tomato
1/4 cup water
1 cup (4 ounces) preshredded part-skim mozzarella cheese


Pierce the potatoes with a fork, and arrange in a circle on paper towels in microwave oven. Microwave at high for 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.

While the potatoes cook, heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; stir-fry 5 minutes. Add pizza sauce, pepperoni, and red pepper; reduce heat, and simmer 3 minutes. Stir in tomato and water; simmer 3 minutes.

Split potatoes open with fork; fluff pulp. Spoon pepperoni mixture evenly over potatoes. Top with cheese.

Karen A. Levin,

Cooking Light

April 2000
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