Pepperoni Pizza-Topped Potatoes

Yield: 4 servings (serving size: 1 potato, 1/2 cup topping, and 1/4 cup cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 374
  • Calories from fat: 24%
  • Fat: 9.9g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.3g
  • Protein: 17.1g
  • Carbohydrate: 55.4g
  • Fiber: 5.3g
  • Cholesterol: 37mg
  • Iron: 4.1mg
  • Sodium: 556mg
  • Calcium: 227mg


  • 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


  1. 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.
  2. 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.
  3. Split potatoes open with fork; fluff pulp. Spoon pepperoni mixture evenly over potatoes. Top with cheese.
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