Pizza baked potato
This budget-friendly supper combines two favourites in one dish. Top your jacket spuds with cheese, tomato, pepperoni and basil
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Prep:5 mins
Cook:1 hrs 45 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 415
-
fat 14g
-
saturates 6g
-
carbs 59g
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sugars 6g
-
fibre 8g
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protein 15g
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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
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.
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.
