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

Nutrition per serving

  • kcal 415
  • fat 14g
  • saturates 6g
  • carbs 59g
  • sugars 6g
  • fibre 8g
  • protein 15g
  • salt 1g

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.