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Pizza baked potato

This budget-friendly supper combines two favourites in one dish. Top your jacket spuds with cheese, tomato, pepperoni and basil

  • Prep: 5 mins
    Cook: 1 hrs 45 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 415
  • Carbohydrates 59
  • Saturated Fat 6
  • Sugar 6
  • Protein 15
  • Fat 14
  • Fibre 8
  • Salt 1

Nutrition per serving

  • Calories 415
  • Carbohydrates 59
  • Saturated Fat 6
  • Sugar 6
  • Protein 15
  • Fat 14
  • Fibre 8
  • Salt 1

Ingredients

  • 4 baking potatoes
  • 1 tbsp olive oil
  • ½ red onion, finely chopped
  • 1 garlic clove, crushed
  • 60g pack sliced pepperoni, torn
  • 400g can chopped tomatoes
  • ½ small pack basil leaves, shredded
  • 100g grated mozzarella

Method

  1. Heat oven to 200C/180C fan/gas 6. Scrub the potatoes and dry well, then prick several times with a fork. Bake directly on the oven shelf for 1-1½ hrs, until they feel soft. If you are short of time, prick each potato with a fork, wrap in a sheet of kitchen paper and microwave on High for 8-10 mins until soft inside.

  2. While the potatoes cook, heat the oil in a small pan and sauté the onion for 5 mins to soften. Stir in the garlic and pepperoni, and cook for 1-2 mins, then add the chopped tomatoes. Bring to the boil, then simmer for 5 mins. Season and stir in half the basil. Spoon over the split potatoes and top each one with a good handful of cheese and the rest of the basil.

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