This Pizza Potato Skins Recipe is perfect for any Game Day. Crispy potato skins topped with marinara sauce, mozzarella cheese, and mini pepperonis. It’s the deliciousness of potato skins coupled with the deliciousness of pizza to create the perfect snack!

I love taking two different recipes and mashing them together to make one delicious meal or snack! Some of my favorites are my Peanut Butter and Jelly Grilled Cheese Sandwiches, my Pizza Waffles, and my Mac and Cheese Quesadillas!

And these Potato Skins combined with Pizza to make Pizza Potato Skins is another winning mashup!

Pizza Potato Skins Recipe

Ok, let’s go over the ingredients. First, homemade or store bought? It’s your choice. If you’re hosting a Super Bowl Sunday party and you don’t have time to make your own marinara sauce or grate your mozzarella cheese, then don’t! Use store bought! It’s fine!

On the other hand, do you want to make super “gourmet” Pizza Potato Skins? Go for it! Make a homemade marinara sauce. Grate your own mozzarella cheese. Dice your own pepperonis! For me, I choose my sanity and I just don’t have time to make everything from scratch, but if you do, please do because fresh is always best!

Pizza Potato Skins Ingredients:

12-16 small Russet potatoes
2 TB extra virgin olive oil or melted butter
¼ tsp sea salt
½ cup marinara or pizza sauce
1 cup shredded mozzarella cheese – freshly grated or store-bought
⅓ cup mini pepperonis
1 TB fresh parsley, minced
Optional dip: ranch dressing

But here’s the deal with pizza – you can add whatever toppings you want! Here’s some additional ideas:

Sausage
Red onions
Bell peppers
Olives
Mushrooms
Pineapple

Recommended Kitchen Ingredients:

Cutting board – I have 4 of these cutting boards! I love them!
Chef’s Knife
Pastry brush
Baking sheet

How to Make Pizza Potato Skins:

Preheat your oven to 450 degrees Fahrenheit.

Scrub your potatoes clean, poke holes in them with a fork, and microwave on high for 5 minutes or until they give when pressed.

Remove from the microwave and slice potatoes in half. Scoop out the middle (leaving just enough attached to the skin for support) and lay them skin side up on a non-stick or sprayed baking sheet.

Brush the potato skins with olive oil or melted butter and sprinkle with sea salt.

Bake for 10 minutes, then remove.

Flip the potato skins and fill with marinara sauce and top with a handful of grated mozzarella cheese and mini pepperonis.

Bake for an additional 5 minutes or until the cheese is melted and browned and pepperonis are crisp.

Sprinkle with minced parsley as a garnish and serve.

Can offer an optional marinara or ranch dip on the side.

Note: I use the microwave method to bake my potatoes simply because it’s faster, but not necessarily better. If you have the time, initially baking your potatoes in the oven is slightly better than microwaving because it’s easier to scrape the insides and leave a little bit around the edges. If you decide to bake your potatoes in the oven instead, here’s how: scrub your potatoes clean, rub them with olive oil, poke holes in them with a fork, and bake in the oven for 1 hour at 400 degrees F.

Make Ahead Tips for Pizza Potato Skins:

You can make the potato skins ahead of time and store in the refrigerator for up to 2 days. Then simply add the pizza toppings (pizza sauce, cheese, pepperonis) and bake.

Want to use up the insides of all those potatoes? Try my Mashed Potato Pizza recipe!

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Here’s the full, printable recipe:

Pizza Potato Skins Recipe

Ingredients

12-16 small Russet potatoes
2 TB extra virgin olive oil or melted butter
¼ tsp sea salt
½ cup marinara or pizza sauce
1 cup shredded mozzarella cheese
⅓ cup mini pepperonis
1 TB fresh parsley, minced

Instructions

Preheat oven to 450 degrees Fahrenheit.
Scrub potatoes clean, poke holes in them with a fork, and microwave on high for 5 minutes or until they give when pressed.
Remove from the microwave and slice potatoes in half. Scoop out the middle (leaving just enough attached to the skin for support) and lay them skin side up on a non-stick or sprayed baking sheet.
Brush the potato skins with olive oil or melted butter and sprinkle with sea salt.
Bake for 10 minutes, then remove.
Flip the potato skins and fill with marinara sauce and top with a handful of grated mozzarella cheese and mini pepperonis.
Bake for an additional 5 minutes or until the cheese is melted and browned and pepperonis are crisp.
Sprinkle with minced parsley as a garnish and serve.
Optional marinara or ranch dip on the side.